Creamy Smothered Chicken Rice (Printable Version)

# What You Need:

→ Chicken

01 - 4 bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp paprika

→ Aromatics

05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced

→ Sauce

07 - 2 tbsp unsalted butter
08 - 2 tbsp all-purpose flour (use gluten-free flour if needed)
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 tsp dried thyme
12 - 1/2 tsp dried oregano

→ Rice

13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 tsp salt

→ Garnish

16 - 2 tbsp fresh parsley, chopped

# Steps to Follow:

01 - Pat the chicken thighs dry and season with salt, pepper, and paprika.
02 - In a large skillet over medium-high heat, melt 1 tbsp butter. Add chicken thighs and sear 3–4 minutes per side until golden brown. Remove and set aside.
03 - Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté onions for 3 minutes until translucent, then add garlic and cook for 1 minute.
04 - Sprinkle flour over the onions and cook, stirring, for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Stir in cream, thyme, and oregano.
05 - Return chicken to the skillet, nestling into the sauce. Reduce heat to low, cover, and simmer for 25–30 minutes, until chicken is cooked through and sauce is thickened.
06 - Rinse rice under cold water. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
07 - Serve chicken and creamy sauce over rice. Garnish with chopped parsley.

# Additional Notes:

01 - For extra flavor, add sliced mushrooms with the onions.
02 - Substitute boneless, skinless chicken thighs if preferred; reduce simmering time by 5–7 minutes.
03 - For a lighter version, use half-and-half instead of heavy cream.
04 - Pair with a crisp green salad or steamed vegetables.

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