Description
A comforting, one-pot weeknight dinner featuring tender chicken thighs, fluffy rice, and a rich, velvety creamy gravy made with just a few simple ingredients.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tbsp unsalted butter
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 2 cups uncooked long-grain white rice
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and black pepper, to taste
Instructions
- Pat chicken thighs dry and season generously with salt and pepper.
- Heat butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same pot, sauté diced onions over medium heat for 5-7 minutes until softened. Add minced garlic in the last minute.
- Add uncooked rice to the pot and stir constantly for 2 minutes to toast slightly.
- Pour in chicken broth and heavy cream, stirring to scrape up browned bits from the bottom. Add dried thyme.
- Return chicken thighs to the pot, nesting them into the rice mixture. Bring to a boil, then reduce heat to low.
- Cover tightly and simmer for 20-25 minutes without lifting the lid.
- Remove from heat and let sit covered for 5 minutes. Fluff with a fork and serve immediately.
Notes
Rinse rice before cooking to remove excess starch for fluffier results. Ensure chicken reaches an internal temperature of 165°F. Do not lift the lid while simmering to maintain steam. Leftovers keep in the fridge for up to 3 days; reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 30
Keywords: chicken and rice, creamy chicken, one pot meal, easy dinner, comfort food, weeknight dinner, smothered chicken