Smothered Chicken and Rice

There's something undeniably heartwarming about a dish that brings families together around the dinner table, and few meals do it quite like smothered chicken and rice. This comforting one-pan meal combines tender chicken, savory vegetables, and fluffy rice, all enveloped in a rich, flavorful sauce that can turn any ordinary evening into a memorable gathering. The appeal of smothered chicken and rice lies not only in its delicious taste but also in its simplicity—perfectly suited for busy weeknights or relaxed weekends with loved ones.

Discover the heartwarming goodness of smothered chicken and rice, a comforting one-pan meal that’s perfect for busy nights or cozy weekends. This dish combines tender chicken, savory vegetables, and fluffy rice in a flavorful sauce that brings families together. With easy preparation and minimal cleanup, you can enjoy a delicious meal that warms the soul. Dive into nostalgia and make this delicious staple your own! #ComfortFood #SmotheredChicken #OnePanMeals #FamilyDinner #HomeCooking #RecipeIdeas

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Ingredients

4 bone-in, skin-on chicken thighs

1 cup long-grain rice

3 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 medium bell pepper, diced

2 cups mushrooms, sliced

1 teaspoon paprika

1 teaspoon dried thyme

1 tablespoon olive oil

1 tablespoon butter

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Chicken: Season chicken thighs generously with salt, pepper, and paprika on both sides.

Sear the Chicken: In a large skillet or Dutch oven, heat olive oil over medium heat. Add the chicken thighs, skin-side down, and sear until golden and crispy (about 5-7 minutes). Flip and cook for another 5-7 minutes. Remove and set aside.

Sauté the Vegetables: In the same skillet, add butter. Once melted, add chopped onion, garlic, and diced bell pepper. Sauté until softened, about 3-4 minutes. Add mushrooms and continue to cook until they're browned.

Cook the Rice: Stir in the rice and allow it to toast for 2-3 minutes, mixing with the vegetables. This enhances the flavor.

Add Liquid: Pour in the chicken broth, add thyme, and season with salt and pepper. Stir to combine.

Combine and Simmer: Return the seared chicken to the skillet, skin side up. Bring the mixture to a light simmer, cover with a lid, and reduce heat to low. Cook for about 30-35 minutes, or until the rice is fully cooked and the chicken is tender and reaches an internal temperature of 165°F (74°C).

Serve: Once cooked, fluff the rice gently with a fork. Garnish with fresh parsley before serving.

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