Description
A comforting and easy one-pan weeknight dinner featuring tender chicken thighs smothered in a savory sauce that soaks into perfectly cooked rice. Ready in about 35-40 minutes, this recipe is hearty, budget-friendly, and family-approved.
Ingredients
- 4–6 bone-in, skin-on chicken thighs (about 2 pounds / 900g)
- Salt and pepper, to taste
- 2 tablespoons olive oil (30ml)
- 2 tablespoons butter (28g)
- 1 medium yellow onion, diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup long-grain white rice (190g)
- 2 ½ cups low sodium chicken broth (600ml)
- 2 tablespoons all-purpose flour (15g)
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- Fresh parsley, a handful chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat. When butter is melted and foaming, add chicken thighs skin side down. Cook without moving for 5-6 minutes until deep golden brown. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
- Lower heat to medium. Add diced onion to the same pan and cook, stirring occasionally, until soft and translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the onion and garlic mixture. Stir constantly for 1-2 minutes to cook out raw flour taste, forming a thick paste. Stir in dried thyme and smoked paprika.
- Slowly pour in chicken broth while stirring to prevent lumps. Scrape up browned bits from the pan. Bring to a gentle simmer until sauce thickens, about 3 minutes.
- Nestle browned chicken thighs back into the sauce, skin side up. Sprinkle uncooked rice evenly around the chicken. Cover with a lid, reduce heat to low, and simmer gently for 20-25 minutes until rice is tender and chicken is cooked through (internal temp 165°F / 74°C).
- Turn off heat and let dish sit covered for 5 minutes. Sprinkle freshly chopped parsley over the top before serving.
Notes
Dry chicken thoroughly for crispy skin. Use a tight-fitting lid to trap steam for perfectly cooked rice. For gluten-free, substitute all-purpose flour with half the amount of cornstarch and use gluten-free broth. Leftovers reheat best gently on stovetop with added broth or water. Avoid microwaving without extra liquid to prevent drying out. Variations include adding vegetables, spices, or swapping herbs.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 1.5
- Protein: 28
Keywords: smothered chicken, chicken and rice, easy weeknight dinner, one-pan meal, comfort food, quick dinner, family dinner