Description
A cozy one-pan meal featuring tender chicken cooked in a rich, creamy gravy with fluffy rice that soaks up all the delicious flavors.
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 can cream of mushroom soup (optional)
- 1 tsp Italian seasoning or thyme
- Fresh parsley, for garnish (optional)
Instructions
- Season the chicken on both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat a large deep skillet with butter or oil. Brown the chicken for about 3 to 4 minutes per side, then move it to a plate.
- Add the diced onion to the same pan and stir for a few minutes until it softens. Add the garlic and stir for about 30 seconds.
- Add the rice to the pan and stir it around for about a minute to coat in the buttery onion flavor.
- Pour in the chicken broth. Stir well and scrape up any browned bits stuck to the bottom.
- Stir in the cream of mushroom soup if using, then pour in the heavy cream and add Italian seasoning or thyme.
- Nestle the chicken back into the pan, including any juices.
- Bring it to a gentle simmer, then lower the heat and cover. Cook for about 18 to 22 minutes, until the rice is tender and chicken is cooked through.
- Turn off the heat and let sit covered for 5 minutes.
- Sprinkle with parsley if desired, then scoop and serve.
Notes
For extra creaminess, stir in cheese at the end. Great for leftovers, and can be stored in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg