Smothered Chicken and Rice
A comforting dish featuring tender chicken thighs simmered in a creamy sauce, served over fluffy rice, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can substitute with chicken breasts.
- 1 cup white rice Other types of rice can be used.
- 2 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half for a lighter option.
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- to taste salt and pepper
- Optional: parsley for garnish
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken thighs with salt and pepper, then sear them until golden brown on both sides.
- Remove the chicken from the skillet and set aside.
- In the same skillet, sauté the chopped onions and minced garlic until soft and translucent.
Cooking
- Stir in the heavy cream and chicken broth, mixing to combine and bring to a gentle simmer.
- Return the seared chicken thighs to the skillet, cover it, and let them simmer for about 25-30 minutes.
- While the chicken is simmering, cook the white rice according to package instructions.
- Once everything is ready, serve the chicken and gravy over the fluffy rice. Optionally, garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, add a splash of broth or water to keep it creamy. This dish can also be frozen for up to three months.