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Creamy Smothered Chicken and Rice

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A comforting one-skillet meal with tender chicken thighs in a silky cream sauce served over fluffy rice.

Ingredients

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  • 1 cup rice, rinsed until the water runs clear
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 chicken thighs, skin-on or skinless
  • 1 cup heavy cream
  • 1 cup peas, optional

Instructions

  1. Rinse the rice under cold water until the water runs clear. Drain and set aside.
  2. Heat a large skillet over medium. Add the olive oil. When it shimmers, add the chopped onion. Cook for 2 to 3 minutes until translucent.
  3. Add the minced garlic and cook for 30 to 60 seconds, stirring constantly.
  4. Pat the chicken thighs dry and season evenly. Sear for 5 to 6 minutes per side until golden brown.
  5. Remove the chicken to a plate. Pour in the heavy cream and scrape up any browned bits from the bottom of the pan.
  6. Stir in the peas if using, and let them cook for 2 to 3 minutes.
  7. Return the chicken to the skillet, nestling the pieces into the creamy sauce. Simmer for 4 to 5 minutes.
  8. Fluff the cooked rice and spoon the creamy chicken and sauce over it. Serve hot.

Notes

For a lighter sauce, substitute half-and-half and butter. Dairy-free option: use full-fat coconut milk.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-smothered-chicken-and-rice-2/