Description
A hearty dish featuring tender chicken smothered in a savory gravy, served over fluffy rice.
Ingredients
Scale
- 2 pounds chicken thighs, boneless and skinless
- 1 cup long-grain rice
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Instructions
- Season the chicken thighs with salt, pepper, paprika, and thyme.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
- In the same skillet, add the onion and garlic. Sauté until softened, about 3 minutes.
- Stir in the chicken broth and heavy cream, bringing to a simmer.
- Return the chicken to the skillet and cover. Simmer for 20 minutes.
- Meanwhile, cook the rice according to package instructions.
- Serve the chicken and gravy over the cooked rice.
Notes
For a creamier texture, add more heavy cream if desired. Ensure chicken is fully cooked to an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Southern American
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 32g