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Creamy Smothered Chicken and Rice is a dish that embodies comfort and warmth, making it an ideal choice for family dinners or cozy nights in. This hearty meal combines tender chicken thighs, fluffy rice, and a luscious cream sauce that envelops each ingredient in rich flavors. The beauty of this recipe lies not only in its delightful taste but also in the simplicity of its ingredients and the ease of preparation.

Creamy Smothered Chicken and Rice

Indulge in the comforting flavors of Creamy Smothered Chicken and Rice, a perfect dish for family dinners or cozy nights. This recipe combines tender chicken thighs, fluffy long-grain rice, and a creamy sauce that envelops each bite in richness. Easily adaptable for any season or dietary preference, this one-pot meal offers simplicity and satisfaction. Discover the essential ingredients, preparation tips, and variations to personalize your dining experience with this delightful dish.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth (low-sodium recommended)

1 cup heavy cream

1 medium onion, finely diced

3 cloves garlic, minced

1 cup sliced mushrooms (button or cremini)

1 teaspoon dried thyme

1 teaspoon paprika

½ teaspoon freshly ground black pepper

1 teaspoon salt (adjust to taste)

2 tablespoons olive oil

1 tablespoon unsalted butter

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, black pepper, paprika, and dried thyme. Once the oil is shimmering, carefully place the seasoned chicken in the skillet. Sear for about 5-7 minutes on each side, or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F/75°C). Remove the chicken from the skillet and set it aside on a plate.

    Sauté Vegetables: In the same skillet, add the butter. Once melted, add the diced onion and sliced mushrooms. Sauté for approximately 4-5 minutes, stirring occasionally, until the onion is translucent and the mushrooms are tender and slightly browned. Add the minced garlic to the pan and sauté for an additional minute, or until fragrant.

      Add Rice and Broth: Now, add the rinsed long-grain white rice to the skillet, stirring to coat it in the flavorful oil and vegetable mixture. Carefully pour in the chicken broth, stirring gently to combine. Increase heat to bring the mixture to a gentle simmer, stirring occasionally to ensure the rice doesn’t stick to the bottom of the skillet.

        Incorporate Cream: Once the broth reaches a simmer, reduce the heat to medium-low. Slowly pour in the heavy cream, stirring continuously until well combined and creamy.

          Combine Chicken and Cook: Return the seared chicken thighs to the skillet, nestling them slightly into the creamy rice mixture. Cover the skillet with a lid and allow it to simmer on low heat for about 20-25 minutes. This will ensure the rice cooks through and absorbs most of the liquid, becoming tender and flavorful.

            Garnish and Serve: After cooking, remove the skillet from heat and let it rest for 5 minutes. Before serving, sprinkle your dish generously with freshly chopped parsley to add a burst of color and freshness.

              - Serving Suggestions: Serve this creamy chicken and rice dish directly from the skillet for a rustic presentation or plate individual portions with an extra sprinkle of parsley and a wedge of lemon on the side for a zesty touch.

                Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings