Description
A quick and comforting one-pan chicken and rice dish that cooks in about 30 minutes, perfect for busy weeknights and customizable with pantry staples.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, diced (about 150g)
- 4 garlic cloves, minced (about 1 tablespoon)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, optional for garnish
- Optional add-ins:
- ½ cup frozen peas
- 1 cup sliced mushrooms
Instructions
- Dice the onion and mince the garlic. Prepare mushrooms or peas if using. Pat chicken dry and season both sides with salt, pepper, smoked paprika, and thyme.
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken on each side for about 3 minutes until golden. Remove chicken and set aside.
- Reduce heat to medium. Add remaining tablespoon of butter. Sauté diced onion (and mushrooms if using) until softened and translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over onions and garlic, stirring constantly to form a roux. Cook 1-2 minutes until raw flour taste is gone but not browned.
- Slowly whisk in chicken broth, scraping bottom of skillet to loosen browned bits. Bring to a gentle simmer.
- Stir in rice and nestle chicken pieces into the rice. Reduce heat to low, cover with lid, and simmer for 15 minutes without lifting lid.
- Check that rice is tender and chicken is cooked through (165°F internal temperature). Stir in peas if using and cook 2 more minutes until heated through.
- Adjust salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
Use a lid to trap steam for perfectly cooked rice and creamy sauce. Brown chicken in batches if needed to avoid overcrowding. Fresh garlic is best but pre-minced works. For gluten-free, substitute flour with cornstarch and ensure broth is gluten-free. For dairy-free, swap butter for olive oil and use dairy-free broth. Leftovers reheat well with a splash of broth to maintain creaminess. Avoid freezing rice with sauce as texture changes; freeze chicken and sauce separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sodium: 450
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 1.5
- Protein: 28
Keywords: smothered chicken, chicken and rice, comfort food, one-pan meal, quick dinner, easy recipe, weeknight dinner