Ingredients
Scale
- 4 bone-in, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream or whole milk
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by seasoning the chicken thighs with salt, pepper, paprika, and thyme. Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken until golden on both sides, about 5-7 minutes per side. Remove and set aside.
- In the same skillet, sauté chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Add rice to the skillet, stirring to coat with oil and aromatics. Cook for 2 minutes to lightly toast the rice. Pour in chicken broth and heavy cream, stirring well. Return the seared chicken thighs to the skillet, skin-side up.
- Reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and chicken is cooked through. Check occasionally and add more broth if necessary.
- Remove from heat. Garnish with chopped parsley. Serve hot, spooning the creamy sauce over the chicken and rice.
Notes
- For extra flavor, add a pinch of cayenne powder for heat.
- You can substitute chicken breasts, but thighs are recommended for juiciness.
- Reheat leftovers gently with a splash of broth or milk to maintain creaminess.
- Use gluten-free broth and seasonings for gluten-free options.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Omit if gluten-free, optional for dairy-free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg