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Smothered Chicken with Rice

A comforting one-pan dinner featuring crispy chicken thighs and savory rice soaked in rich broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Chicken thighs, bone-in and skin-on Bone-in skin-on thighs provide rich flavor and crispy texture.
  • 1 cup Long-grain white rice Fluffy rice that separates well.
  • 2 cups Chicken broth Use high-quality broth for best flavor.
  • 1 medium Onion, chopped
  • 3 cloves Garlic, minced
  • 1 cup Mushrooms, sliced (cremini preferred)
  • 1 teaspoon Paprika
  • 1 teaspoon Dried thyme
  • to taste Salt and pepper
  • 2 tablespoons Olive oil
  • 1 tablespoon Butter
  • for garnish Fresh parsley, chopped

Method
 

Preparation
  1. Pat the chicken thighs completely dry with paper towels and generously sprinkle salt, pepper, and paprika over both sides. Let rest for 15 minutes.
Searing the Chicken
  1. Heat olive oil in a large, heavy skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and let cook undisturbed for 5-7 minutes until golden.
  2. Flip the chicken and cook the other side for 5 minutes. Remove from the skillet and set aside.
Building the Flavor Base
  1. Add butter to the skillet and melt it with the browned bits. Stir in chopped onion and minced garlic; cook for 3-4 minutes until fragrant.
  2. Add sliced mushrooms and dried thyme, cooking until mushrooms are softened (4-5 minutes).
Toasting the Rice
  1. Stir the uncooked rice into the skillet and toast for 2 minutes, stirring occasionally.
Simmering
  1. Pour in the chicken broth and bring to a gentle simmer. Nestle the browned chicken thighs back into the pan, skin-side up.
  2. Cover the skillet and reduce the heat to low. Cook undisturbed for 25-30 minutes.
Finishing the Dish
  1. Check that chicken reaches an internal temperature of 165°F. Remove from heat and let sit covered for 5 minutes before serving.
  2. Garnish with fresh chopped parsley and serve.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for 2-3 months. Reheat gently on the stovetop with a splash of broth.