Description
A comforting one-pot meal that features succulent chicken thighs and creamy rice, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken broth
- 1 cup long-grain white rice
- 1 cup heavy cream
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken thighs with paprika, onion powder, garlic powder, thyme, salt, and pepper. Add them to the skillet and brown both sides for about 4-5 minutes each. Remove chicken and set aside.
- Sauté the diced onion and garlic in the same skillet until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan.
- Add the rice, stirring to combine, and return the browned chicken to the skillet on top of the rice.
- Cover and reduce the heat to low, letting everything simmer for about 15-20 minutes, until the rice is cooked and has absorbed the liquid.
- Drizzle in the heavy cream and gently stir until combined. Cook for an additional 2-3 minutes to thicken the sauce.
- Remove from heat and garnish with freshly chopped parsley before serving.
Notes
You can substitute chicken thighs with breasts or try brown rice for a different texture. Adjust cooking time if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, rice, one-pot meal, comfort food, family dinner