Description
This Smothered Chicken and Rice recipe features tender, juicy chicken thighs baked with creamy, flavorful rice infused with herbs and topped with melted cheese. It’s a comforting, one-pot Southern-inspired meal perfect for family dinners.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or boneless skinless if preferred)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Rice and Sauce
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups long grain white rice
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat and season: Preheat the oven to 375°F (190°C). Pat the chicken thighs dry and season with salt, black pepper, garlic powder, and paprika evenly on all sides.
- Sear the chicken: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Place chicken thighs skin-side down and sear for 4–5 minutes until the skin turns golden brown and crispy. Flip and cook for another 2–3 minutes. Remove chicken and set aside on a plate.
- Sauté aromatics and toast rice: Lower heat to medium, add chopped onion to the same pan and sauté for 2–3 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds until fragrant. Stir in the rice and toast it for 1–2 minutes, stirring frequently.
- Add liquids and herbs: Pour in chicken broth and heavy cream, then add dried thyme and parsley. Stir well to combine all ingredients evenly.
- Combine and bake: Nestle the seared chicken thighs back into the pan, placing them skin-side up over the rice mixture. Cover the pan tightly with foil or a lid and place it in the oven. Bake for 35–40 minutes until the rice is tender and the chicken’s internal temperature reaches 165°F (74°C).
- Optional cheese topping: If desired, remove the foil, sprinkle shredded cheddar or Monterey Jack cheese over the chicken and rice, then place under the broiler for 2–3 minutes until the cheese is melted, bubbly, and slightly golden.
- Rest and garnish: Remove from oven and let the dish rest for 5 minutes to allow flavors to meld. Garnish with chopped fresh parsley before serving.
Notes
- Add 1 tablespoon of butter to the rice mixture before baking for richer flavor.
- Boneless chicken thighs or breasts may be used; reduce baking time by 5–10 minutes accordingly.
- Include vegetables like peas, carrots, or mushrooms for added texture and nutrition.
- Ensure the chicken is fully cooked by verifying the internal temperature reaches 165°F (74°C).
- Use an oven-safe skillet or Dutch oven to simplify cooking and cleanup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop + Baking
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 530
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 130mg
