Description
A comforting dish featuring juicy chicken smothered in a rich creamy sauce served over perfectly cooked rice.
Ingredients
- 2 lbs chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch (mixed with 1 tablespoon water to thicken, if needed)
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
Instructions
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove from the pan and set aside.
- In the same skillet, melt butter and add diced onions. Sauté for 3 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds.
- Pour in chicken broth, scraping up bits from the bottom of the pan. Add heavy cream, dried thyme, dried parsley, salt, and black pepper. Let the sauce simmer for 5 minutes, and thicken if desired.
- While the sauce simmers, rinse the rice under cold water. Bring water or chicken broth to a boil, add rice, reduce heat, cover, and cook for about 15 minutes.
- Return the seared chicken to the pan, nestling it into the sauce. Reduce heat to low, cover, and simmer for 10-15 minutes until fully cooked and tender.
- Serve by spooning rice onto a plate and topping with smothered chicken and sauce. Garnish with freshly chopped parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or milk. Use bone-in, skin-on chicken for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American