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Creamy Smothered Chicken and Rice

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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken and Rice
  • 4 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Creamy Sauce
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
For Garnish
  • 2 tablespoons chopped fresh parsley

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear, then drain well.
  2. Pat the chicken thighs dry and season both sides with salt and pepper.
  3. Chop the onion finely and mince the garlic cloves.
Cooking
  1. Heat olive oil in a large skillet over medium-high heat and brown the chicken thighs for about 4 minutes on each side until golden. Remove and set aside.
  2. In the same skillet, add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
  3. Add the rice to the skillet and stir to coat with the onion and garlic mixture for 1-2 minutes.
  4. Pour in the chicken broth, stir well, then nestle the browned chicken thighs on top of the rice.
  5. Cover and reduce heat to low, cooking for 20 minutes or until the rice is tender and the chicken is cooked through.
Finishing
  1. Remove the chicken and rice from heat. In the same skillet, add butter, heavy cream, Parmesan cheese, Dijon mustard, and thyme, stirring until the sauce is smooth and slightly thickened.
  2. Pour the creamy sauce over the chicken and rice, garnish with chopped fresh parsley, and serve immediately.