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- 4 boneless, skinless chicken thighs - 1 cup long-grain rice - 2 cups chicken broth - 1 medium onion, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - ½ teaspoon cayenne pepper (adjust to taste) - 1 cup heavy cream - 2 tablespoons olive oil - Salt and pepper to taste - Chopped parsley for garnish - Large skillet - Measuring cups and spoons - Wooden spoon or spatula - Knife and cutting board Gather these ingredients before you start. Fresh, quality items make a big difference. I love using boneless, skinless chicken thighs for this dish. They stay juicy and tender. Long-grain rice works best because it cooks evenly. Onions and red bell peppers bring a nice crunch and sweetness. Garlic adds a bold flavor. The smoked paprika and thyme give warmth to the dish. You can adjust the cayenne pepper based on your taste. If you like heat, add more! Heavy cream makes everything rich and creamy. Olive oil is perfect for searing the chicken and sautéing the veggies. For tools, a large skillet is essential for cooking everything in one pot. Measuring cups and spoons help keep your portions just right. A wooden spoon or spatula will let you stir without scratching the skillet. A sharp knife and cutting board make chopping quick and easy. With these items ready, you can dive into making this comforting meal. Don't forget to check the Full Recipe for more details! - First, season the chicken thighs. Use salt, pepper, smoked paprika, and cayenne. This mix adds flavor and depth. - Next, heat olive oil in a large skillet over medium heat. Once it’s hot, sear the chicken. Cook until golden brown on both sides, about 5-6 minutes each. Remove the chicken and set it aside. - Now, add diced onion and bell pepper to the same skillet. Sauté them until they soften, which takes about 3-4 minutes. - Then, add minced garlic. This step is key since garlic brings a wonderful aroma and enhances the dish's flavor. - Stir in the long-grain rice. Toast it in the skillet for about a minute. This step adds a nutty flavor. - Next, pour in the chicken broth and add dried thyme. Stir well and bring it to a boil. - Once boiling, lower the heat and return the chicken thighs to the skillet. Cover and simmer for about 20 minutes. The rice should be tender and absorb most of the liquid. - After the rice cooks, gently fold in the heavy cream. This creates a rich and creamy texture that comforts the soul. - Let it simmer for another 5 minutes to warm through. Check the seasoning and adjust with salt and pepper if needed. - Lastly, garnish with chopped parsley before serving. This adds a nice touch and a splash of color. To get that nice golden crust on your chicken, use medium heat. This helps the chicken cook evenly without burning. Sear each side for about 5–6 minutes. Keep an eye on it, and don’t rush. A good sear makes a tasty meal. To keep your cream from curdling, add it at the end. Stir it in gently when the chicken and rice are fully cooked. You can use heavy cream or even half-and-half if you want a lighter touch. Both options work well. Pair your smothered chicken with a side salad. A fresh green salad with a light dressing works best. If you enjoy wine, a nice white wine is a great choice. Look for a Chardonnay or Sauvignon Blanc for a balanced meal. For the complete recipe, check out the Full Recipe. {{image_2}} You can switch chicken thighs for breasts in this recipe. Breasts are leaner and cook faster. If you want a vegetarian option, use firm tofu or tempeh. Both options soak up flavors well and keep the dish hearty. Adding spices can change the dish's taste. Try cayenne for heat or garlic powder for depth. You can also mix in fresh or frozen vegetables. Spinach adds color and nutrition, while mushrooms bring a nice umami flavor. If you prefer an oven-baked dish, preheat the oven to 375°F. After searing the chicken, mix everything in a baking dish and cover it with foil. Bake for 30-35 minutes until the rice is tender. For a slow cooker, place all ingredients inside and cook on low for 4-6 hours. This method gives a great depth of flavor with little effort. These variations allow you to customize your smothered chicken and rice skillet to fit your taste. For the full recipe, check the section above. To store your delicious Smothered Chicken and Rice Skillet, let it cool first. Place the dish in an airtight container. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze the dish, first cool it completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the rice may expand. You can freeze it for up to three months. When you're ready to enjoy, move it to the fridge to thaw overnight. For reheating, the best method is using the stove. Place the skillet on low heat and stir occasionally. If the dish seems dry, add a splash of chicken broth or cream. This keeps the flavors bright and the texture creamy. You can also microwave it in a microwave-safe dish, but stir often to ensure even heating. Yes, you can use brown rice. Brown rice takes longer to cook. You will need to increase the cooking time by about 15 to 20 minutes. Use more chicken broth to ensure it cooks well. Yes, this recipe is great for meal prep! Store the dish in an airtight container. It lasts up to four days in the fridge. To reheat, use the microwave or a skillet. Add a splash of chicken broth to keep it moist. To make this dish gluten-free, use gluten-free chicken broth. Make sure your spices and seasonings are also gluten-free. You can use rice flour as a thickener, if needed. If your rice is not cooking right, check the liquid ratio. You may need more broth or water. Also, ensure your heat is low enough to simmer. If the rice is still hard, add a bit more liquid and continue cooking. This recipe offers a simple way to enjoy flavorful chicken and rice. You start by seasoning, searing, and cooking your ingredients to perfection. Remember, using fresh spices and cream makes a big difference. You can customize this dish with different proteins or spices to match your taste. Enjoy leftovers with proper storage for great meals later. With these easy steps, you’ll create a comforting dish everyone will love. Happy cooking!

Smothered Chicken and Rice Skillet

Elevate your dinner routine with this scrumptious Smothered Chicken and Rice Skillet! This one-pan wonder combines tender chicken thighs, aromatic vegetables, and creamy rice for a comforting meal the whole family will love. With easy steps and simple ingredients, you can whip up this flavorful dish in just 40 minutes.
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice

2 cups chicken broth

1 medium onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

½ teaspoon cayenne pepper (adjust to taste)

1 cup heavy cream

2 tablespoons olive oil

Salt and pepper to taste

Chopped parsley for garnish

Instructions
 

Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, pepper, smoked paprika, and cayenne pepper.

    Once the oil is hot, add the chicken thighs and sear until golden brown on both sides, about 5-6 minutes per side. Remove chicken from the skillet and set aside.

      In the same skillet, add the diced onion and bell pepper. Sauté until the vegetables are softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.

        Stir in the rice and cook for a minute until lightly toasted.

          Pour in the chicken broth and add dried thyme. Stir to combine, then bring to a boil.

            Once boiling, reduce the heat to low, return the chicken thighs to the skillet, cover, and simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.

              After the rice is cooked, gently fold in the heavy cream for a rich and creamy texture. Simmer for an additional 5 minutes until warmed through. Check seasoning and adjust with salt and pepper if necessary.

                Garnish with chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4