Description
A comforting southern-style smothered chicken and rice dish featuring tender bone-in, skin-on chicken thighs baked with creamy, flavorful rice infused with garlic, onion, paprika, and thyme. Perfect as a hearty one-pot main course.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
Rice and Aromatics
- 1 cup long-grain white rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
Liquids and Fats
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons butter
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven and Season Chicken: Preheat your oven to 375°F (190°C). In a small bowl, mix salt, pepper, garlic powder, onion powder, and paprika. Rub this seasoning mixture evenly over the chicken thighs.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Place chicken thighs skin-side down and cook for 5–6 minutes until the skin is golden and crisp. Flip and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the butter. Add diced onion and minced garlic, sautéing for 3–4 minutes until softened and fragrant.
- Toast the Rice: Stir in the rice and dried thyme, cooking for about 1 minute to lightly toast the rice and deepen its flavor.
- Add Liquids: Pour in the chicken broth and heavy cream, stirring well to combine all ingredients evenly.
- Assemble and Bake: Nestle the seared chicken thighs on top of the rice mixture skin-side up. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven. Bake for 35–40 minutes until the rice is tender and the chicken is fully cooked through.
- Rest and Garnish: Remove from the oven and let the dish rest, covered, for 5 minutes. Sprinkle with chopped fresh parsley before serving, if desired.
Notes
- For extra flavor, mix chicken thighs with drumsticks to vary texture and taste.
- Substitute heavy cream with half-and-half to reduce richness without sacrificing creaminess.
- This dish pairs wonderfully with steamed green beans or a light, fresh salad for a balanced meal.
