Description

This creamy smothered chicken and rice is a comforting, all-in-one meal made with tender chicken thighs, fluffy rice, and a rich, savory cream sauce. It’s hearty, simple to prepare, and all cooked in one pan—making cleanup a breeze!

Ingredients

4 bone-in, skin-on chicken thighs (or boneless if preferred)
1 tablespoon olive oil
1 tablespoon butter
1 small onion, diced
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon thyme
Salt and pepper, to taste
1 cup long grain white rice, rinsed
2 cups chicken broth
1/2 cup heavy cream
1/2 cup sour cream
1/4 cup grated Parmesan cheese (optional)

1 tablespoon chopped parsley, for garnish

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Instructions

Season chicken thighs with salt, pepper, paprika, and thyme.
In a large skillet or deep pan, heat olive oil and butter over medium-high heat. Sear the chicken skin-side down for about 5 minutes until browned. Flip and cook another 3–4 minutes. Remove and set aside.
In the same pan, add diced onion and cook until softened, about 3–4 minutes. Stir in garlic and cook for 1 more minute.
Add rice to the pan and stir to coat in the flavors. Pour in chicken broth and stir.
Nestle the seared chicken thighs on top of the rice. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, until rice is tender and chicken is cooked through.
Remove lid and stir in heavy cream, sour cream, and Parmesan (if using). Simmer for 3–5 more minutes until creamy and well combined.
Taste and adjust seasoning if needed.

Garnish with chopped parsley and serve hot.

Notes

You can substitute heavy cream with half-and-half for a lighter version.
Add mushrooms or spinach for extra veggies.

Works great with boneless chicken breasts too—just reduce the cook time slightly.