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Savory Smothered Chicken and Rice Dish

Make Best Smothered Chicken and Rice with clear steps, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 4 chicken thighs skin-on and bone-in
  • 2 tbsp vegetable oil
  • 1/2 cup all-purpose flour for dredging
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/2 tsp black pepper
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 1/2 cups long-grain white rice cooked according to package instructions
  • 2 tbsp fresh parsley chopped (for garnish)

Method
 

  1. Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, paprika, garlic powder, and onion powder.
  2. Dredge the seasoned chicken thighs in flour, shaking off the excess. Place them in the hot skillet, skin-side down, and sear until golden brown, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
  4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, then return the chicken thighs to the skillet, skin-side up.
  5. Cover the skillet, reduce the heat to low, and allow the chicken to simmer for about 25-30 minutes, or until cooked through and tender.
  6. While the chicken is cooking, prepare the rice according to package instructions. Fluff with a fork once done.
  7. Once the chicken is fully cooked, remove the lid and let it simmer for an additional 5 minutes to thicken the sauce slightly.
  8. Serve the smothered chicken over a bed of rice, garnished with fresh parsley.