Smothered Chicken with Rice

A comforting one-pan meal featuring tender chicken thighs baked atop creamy rice simmered in rich broth.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 450

4 pieces Bone-in, skin-on chicken thighs Can substitute with boneless if preferred.
to taste Salt For seasoning the chicken and rice.
to taste Black pepper For seasoning the chicken and rice.
1 teaspoon Paprika Adds flavor and color to the chicken.
1 tablespoon Olive oil For searing the chicken.
1 cup Long-grain rice Uncooked.
1 small Onion Diced.
2 cloves Garlic Minced.
1.5 cups Chicken broth For cooking the rice.
1 cup Milk Or heavy cream for a richer sauce.
0.5 cup Shredded cheddar cheese For topping the dish.
0.5 teaspoon Dried thyme For flavor.
0.5 teaspoon Dried parsley For flavor.
0.25 teaspoon Black pepper For flavor.
to taste Chopped fresh parsley Optional, for garnish.

Preheat your oven to 350°F (175°C). Season the chicken thighs generously with salt, pepper, and paprika.
In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Sear the chicken thighs for about 3–4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, add diced onion and cook for 2–3 minutes until soft. Add minced garlic and cook for another 30 seconds.
Stir in the uncooked rice, ensuring it gets coated with the onion and garlic mixture.
Pour in chicken broth and milk. Add thyme, parsley, and black pepper. Stir well and bring to a gentle simmer.
Place the seared chicken thighs on top of the rice mixture, skin-side up. Cover the skillet and transfer to the oven. Bake for 35–40 minutes.
Remove from the oven, uncover, and sprinkle shredded cheddar cheese over the chicken and rice. Return to the oven for an additional 5 minutes until the cheese melts.
Garnish with chopped fresh parsley if desired and serve warm.

This dish is versatile; feel free to add vegetables or substitute proteins as desired.