Description
This Smothered Chicken and Rice recipe offers a comforting Southern-American classic with tender, golden-browned chicken thighs baked atop a creamy, flavorful rice mixture infused with garlic, bell pepper, and a hint of spice. Perfect for a hearty, one-pan meal that’s both satisfying and gluten-free.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Vegetables and Rice
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 cup long grain white rice
Liquids and Spices
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
Garnish
- Chopped fresh parsley
Instructions
- Prepare the chicken: Preheat your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, garlic powder, and paprika evenly on all sides.
- Sear the chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin side down and cook for 5–6 minutes until golden brown. Flip and cook for an additional 2 minutes. Remove chicken from the pan and set aside.
- Sauté vegetables: In the same pan, add the chopped onion and green bell pepper. Cook for 4–5 minutes until softened. Add the minced garlic and stir for 30 seconds until fragrant.
- Add rice and liquids: Stir in the uncooked long grain white rice, coating it thoroughly with the oil and vegetables. Pour in chicken broth, heavy cream, then sprinkle in dried thyme and optional cayenne pepper. Stir well and bring the mixture to a gentle simmer.
- Combine and bake: Nestle the seared chicken thighs skin side up on top of the rice mixture. Cover the skillet tightly with a lid or foil and place it in the preheated oven. Bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked through.
- Rest and garnish: Remove the skillet from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving for a fresh finish.
Notes
- For a creamier texture, stir in an additional splash of heavy cream after baking.
- You may substitute boneless chicken thighs or breasts; reduce baking time by 5–7 minutes to avoid overcooking.
- To make it spicier, increase cayenne pepper or add a pinch of crushed red pepper flakes.
- Use low-sodium chicken broth to control sodium content if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southern-American
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 520
- Sugar: 3g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
