Description
Smothered Chicken and Rice is a one-pot wonder featuring juicy seared chicken thighs atop perfectly cooked, flavorful rice infused with a savory pan sauce. A comforting weeknight dinner made simple but extraordinary.
Ingredients
1.5 lbs boneless, skinless chicken thighs
1.5 cups long-grain white rice (Jasmine or Basmati)
1 large yellow onion, diced
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 tbsp olive oil or butter
1 tsp paprika
1 tsp dried thyme
Salt and black pepper to taste
Instructions
1. Pat chicken dry and season with salt, pepper, and paprika.
2. Sear chicken in hot oil or butter for 3-4 minutes per side until golden. Remove and set aside.
3. Sauté onion for 4-5 minutes, then add garlic and thyme for 1 minute.
4. Add uncooked rice, stirring constantly for 2 minutes to toast.
5. Pour in chicken broth, scraping up fond. Place chicken on top.
6. Reduce heat to low, cover tightly, and cook 20 minutes.
7. Turn off heat and let sit covered for 10 minutes. Fluff rice and serve.
Notes
Avoid wet chicken; always pat dry before searing.
Do not stir rice after adding liquid to prevent gumminess.
Avoid lifting the lid during cooking; let steam do its work.
Use long-grain rice for the best texture.
Optional swaps: frozen peas or broccoli florets, Tex-Mex twist with cumin, chili powder, or Rotel tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg