Description
A comforting and flavorful one-pan recipe featuring tender, bone-in chicken thighs smothered in a creamy sauce with vegetables and cooked alongside fragrant white rice. Perfect for an easy, satisfying weeknight dinner.
Ingredients
Scale
Chicken
- 4 bone-in skinless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
Vegetables and Rice
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
Sauce
- 2 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
Garnish
- Chopped fresh parsley
Instructions
- Season Chicken: Pat the chicken thighs dry and season both sides evenly with salt, black pepper, paprika, garlic powder, and onion powder to infuse the meat with flavor.
- Sear Chicken: Heat olive oil in a large deep skillet over medium-high heat. Add the chicken thighs and sear for 4 to 5 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the sliced onion and green bell pepper. Cook over medium heat until the vegetables are softened and aromatic, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Create Sauce Base: Sprinkle the flour evenly over the vegetables and stir well to coat. Gradually pour in the chicken broth while stirring continuously to prevent lumps and achieve a smooth sauce consistency.
- Add Cream and Herbs: Stir in the heavy cream, dried thyme, dried oregano, and smoked paprika. Bring the mixture to a gentle simmer to meld the flavors.
- Cook Rice with Chicken: Mix the uncooked long-grain white rice into the sauce evenly. Nestle the seared chicken thighs back into the skillet, covering the rice. Cover the skillet with a lid, reduce heat to low, and cook for 25 to 30 minutes until the rice is tender and the chicken is fully cooked through.
- Rest and Garnish: Remove the skillet from heat and allow the dish to rest covered for 5 minutes. Garnish with freshly chopped parsley before serving to add a fresh herbal note and color.
Notes
- For extra depth of flavor, add sliced mushrooms to the vegetable sauté.
- You can substitute boneless chicken breasts; reduce cooking time accordingly to prevent drying out.
- Pairs wonderfully with a simple green salad or steamed vegetables for a complete meal.
