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- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 1 onion, finely chopped - 3 cloves garlic, minced - 1 cup chicken broth - 1 cup heavy cream - 1 cup frozen peas and carrots - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Start by seasoning the chicken thighs. Mix salt, pepper, and smoked paprika. Heat olive oil in a large skillet over medium heat. Place the seasoned chicken in the skillet. Sear each side for about 5 minutes until golden brown. Then, remove the chicken and set it aside. In the same skillet, add the chopped onion. Sauté for 3-4 minutes until it turns translucent. Next, add the minced garlic and cook for one more minute. This step brings out the amazing flavor. Now, stir in the rice. Make sure to coat it well with the onion and garlic. Pour in the chicken broth and heavy cream. Stir the mixture until it combines well. Bring it to a gentle simmer. Add the frozen peas and carrots. Return the seared chicken thighs to the skillet. Nestle them into the rice mixture. Cover the skillet and reduce the heat to low. Cook for 20-25 minutes until the rice is tender. Once done, let it sit for 5 minutes. Fluff the rice with a fork and adjust seasoning if needed. {{ingredient_image_1}} To make the best creamy sauce, use heavy cream. It gives the sauce a rich texture. You can also mix in a bit of sour cream for extra tang. To enhance the flavor profile, add herbs like thyme or basil. Smoked paprika brings warmth and depth. These simple tweaks make the dish shine. For ideal heat settings, start on medium heat. This helps the chicken sear nicely. Once you add the rice, reduce the heat to low. This lets the rice cook evenly without burning. To ensure the rice cooks properly, cover the skillet as it simmers. This keeps the steam in and helps the rice absorb the liquid. Presentation can make a big difference. Serve the creamy chicken and rice right in the skillet. This gives a cozy vibe. For a fancier touch, plate each serving. Add a sprinkle of parsley and a drizzle of cream on top. Pair this dish with a simple salad or steamed veggies. They add freshness and balance to the meal. You can easily swap proteins in this dish. Chicken thighs work well, but you can use chicken breast or shrimp. Each option brings a unique taste. For veggies, feel free to get creative. Try bell peppers, broccoli, or even spinach. Different grains also add variety. Quinoa or brown rice can replace white rice for a healthier twist. Adding herbs can elevate the dish. Fresh thyme or rosemary enhances the creamy sauce. For those who like heat, try red pepper flakes or a splash of hot sauce. These additions will give your meal a kick and make it more exciting. Don’t be afraid to experiment with your favorite flavors to create a dish that is truly your own. To store leftovers, let the dish cool first. Place it in an airtight container. This helps keep it fresh and tasty. In the fridge, it lasts about three to four days. Always check for signs of spoilage before eating. If you want to freeze leftovers, make sure they are fully cooled. Transfer the meal to a freezer-safe container or bag. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. Reheat in a skillet or microwave until warm. Add a splash of cream if it seems dry. Pro Tips Use Bone-In Chicken: For even more flavor, consider using bone-in chicken thighs. The bones will add richness to the sauce as they cook. Customize Vegetables: Feel free to swap out the peas and carrots for your favorite vegetables, such as bell peppers or green beans, to suit your taste. Adjust Creaminess: If you prefer a lighter dish, you can substitute half of the heavy cream with additional chicken broth. Let It Rest: Allowing the dish to rest for a few minutes after cooking helps to set the flavors and makes for easier serving. {{image_2}} Yes, you can use brown rice. Brown rice adds a nutty flavor and more fiber. However, it takes longer to cook. Plan for about 10-15 extra minutes of simmer time. You may need to add more liquid, as brown rice absorbs more than white rice. To thicken the sauce, you can add a cornstarch slurry. Mix equal parts cornstarch and cold water. Stir this mixture into the sauce and heat until it thickens. Alternatively, simmer the sauce longer to reduce it. This helps to concentrate the flavors too. If you want a lighter option, use half-and-half or whole milk. For dairy-free, try coconut cream or cashew cream. These options will still give a creamy texture but change the flavor slightly. So, choose based on your taste and dietary needs. Yes, you can make this dish in a slow cooker. Sear the chicken first for flavor. Then, add all the ingredients to the slow cooker. Set it on low for 6-8 hours or on high for 3-4 hours. The chicken will be tender and the rice will soak up the sauce. Absolutely! You can prep the ingredients and store them in the fridge. You can also cook the dish and keep it in the fridge for up to three days. Just reheat it slowly on the stove. Add a splash of broth if it seems dry. This blog post covered how to make a creamy chicken and rice dish. We explored key ingredients like chicken thighs and flavorful spices. I shared step-by-step instructions to help you cook perfectly. You learned helpful tips for the sauce and cooking techniques. Variations let you customize your meal with different proteins and spices. Proper storage keeps leftovers fresh. With these tools, you can create a delicious dish with ease. Enjoy cooking and feel confident in your kitchen!

Creamy Smothered Chicken & Rice

A delicious and comforting dish featuring chicken thighs cooked in a creamy sauce with rice and vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup long-grain white rice
  • 1 piece onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup frozen peas and carrots
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and smoked paprika. Add the chicken to the skillet and sear for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and continue to cook for an additional minute until fragrant.
  • Stir in the rice, making sure to coat it well with the onion and garlic mixture.
  • Pour in the chicken broth and heavy cream, stirring until combined. Bring the mixture to a simmer.
  • Add the peas and carrots to the skillet, then return the seared chicken thighs to the skillet, nestling them into the rice mixture.
  • Cover the skillet and reduce the heat to low. Let it cook for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
  • Once cooked, remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and adjust seasoning if necessary.
  • Garnish with freshly chopped parsley before serving.

Notes

Serve the creamy chicken and rice in the skillet for a rustic presentation or plate individually, garnished with a sprinkle of parsley and a drizzle of cream for an elegant touch.
Keyword chicken, comfort food, creamy, rice