Description
A comforting dish of tender chicken simmered in a creamy sauce, served over fluffy rice for a hearty meal.
Ingredients
- Chicken thighs: 4 (boneless, skinless)
- Salt: 1 tsp
- Black pepper: 1/2 tsp
- Garlic powder: 1 tsp
- Onion powder: 1 tsp
- Paprika: 1 tsp
- Butter: 4 tbsp
- Onion: 1 (diced)
- Garlic: 3 cloves (minced)
- All-purpose flour: 1/4 cup
- Chicken broth: 2 cups
- Heavy cream: 1 cup
- Parmesan cheese: 1/2 cup (grated)
- Dried thyme: 1 tsp
- Cooked rice: 4 cups (for serving)
- Fresh parsley: 2 tbsp (chopped, for garnish)
Instructions
- Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and paprika on both sides.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the chicken thighs and cook for 5-7 minutes per side until golden brown. Remove the chicken and set aside.
- In the same skillet, add the remaining butter, diced onion, and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- Sprinkle in the flour and stir to create a roux, cooking for 1-2 minutes.
- Gradually whisk in the chicken broth, ensuring no lumps. Bring to a simmer.
- Stir in the heavy cream, Parmesan cheese, and dried thyme. Cook until the sauce thickens, about 5 minutes.
- Return the chicken thighs to the skillet, spooning sauce over them. Reduce heat to low and simmer for 15-20 minutes until chicken is cooked through.
- Serve the chicken and sauce over cooked rice, garnished with fresh parsley.
Notes
For extra flavor, use bone-in chicken thighs. Adjust salt to taste. This dish pairs well with steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Main Course
- Cuisine: Southern
Nutrition
- Calories: 620
- Sugar: 5g
- Fat: 35g
- Carbohydrates: 45g
- Protein: 35g