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Creamy Smothered Chicken and Rice is the epitome of comfort food, combining tender chicken thighs, rich flavors, and fluffy rice into a delightful one-pan meal. This dish is perfect for busy weeknights or special family gatherings, providing a satisfying experience that warms both the stomach and the heart. The star of this recipe is the luscious sauce made from heavy cream and chicken broth, which envelops the chicken and rice, creating a dish that is as enjoyable to prepare as it is to eat.

Creamy Smothered Chicken and Rice

Indulge in this creamy smothered chicken and rice recipe that's perfect for a cozy dinner! Juicy chicken thighs are seared to perfection, then combined with fluffy rice, rich heavy cream, and aromatic seasonings for a comforting dish. In just under an hour, you'll have a delightful meal featuring tender chicken, flavorful rice, and vibrant peas, all topped with fresh parsley. Quick to make and oh-so-satisfying, this recipe is sure to become a family favorite!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice

2 cups low-sodium chicken broth

1 cup heavy cream

1 medium onion, finely chopped

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil

½ cup frozen peas

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear for about 5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

      Cook the Aromatics: In the same skillet, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent.

        Add Rice: Stir in the rice, cooking for an additional minute to toast it slightly.

          Combine Liquids: Pour in the chicken broth and heavy cream, stirring to combine. Scrape any browned bits from the bottom of the pan, which adds flavor.

            Add Seasonings: Stir in the dried thyme and season with salt and black pepper.

              Combine and Simmer: Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Bring the mixture to a gentle simmer.

                Cover and Cook: Reduce the heat to low, cover the skillet with a lid, and let it simmer for about 25-30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F).

                  Add Peas: In the last 5 minutes of cooking, add the frozen peas and let them heat through.

                    Serve: Once done, fluff the rice gently with a fork, garnish with fresh parsley, and serve hot.

                      Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4