Print

One Pan Smothered Chicken and Rice

One Pan Smothered Chicken and Rice
Print Recipe

This Easy One Pan Smothered Chicken and Rice recipe offers a comforting and convenient meal featuring tender, juicy chicken thighs smothered in a rich, savory sauce alongside fluffy, perfectly cooked rice. Everything cooks together in one pan, making it perfect for busy weeknights or anytime you want a delicious homemade meal with minimal cleanup.

Ingredients

Scale

Chicken and Rice

  • 6 bone-in, skin-on chicken thighs
  • 1 ½ cups long-grain white rice, uncooked
  • 3 cups chicken broth

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced

Fats and Thickening

  • 2 tablespoons butter
  • 1 tablespoon olive oil (or vegetable oil)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

Herbs and Spices

  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Prepare the Chicken: Pat chicken thighs dry and season them generously with salt, pepper, and thyme. Heat oil and butter in a large heavy-bottomed skillet over medium-high heat. Brown the chicken on both sides until golden, about 4-5 minutes per side. Remove chicken and set aside.
  2. Sauté the Aromatics: In the same pan, add diced onion, garlic, and bell peppers. Cook over medium heat until softened and fragrant, about 4-5 minutes, stirring frequently to prevent burning.
  3. Make the Sauce: Sprinkle flour over the vegetables and stir well to coat evenly. Slowly whisk in the chicken broth, stirring continuously until the mixture thickens and becomes smooth. Add paprika, additional salt, and pepper to taste.
  4. Add Rice and Chicken: Pour uncooked rice into the skillet and gently stir, coating it fully with the sauce. Nestle the browned chicken thighs on top of the rice. Cover the pan tightly and reduce heat to low. Let simmer gently for 20-25 minutes, until rice is tender and chicken is cooked through.
  5. Finish and Serve: Remove from heat and let the dish rest, covered, for 5 minutes to allow flavors to meld. Adjust seasoning if needed. Garnish with fresh chopped parsley or green onions before serving.

Notes

  • Pat chicken dry before browning for a perfect golden crust.
  • Take time to brown the chicken well to develop richer flavors.
  • Use a heavy-bottomed pan to ensure even heat distribution and prevent sticking.
  • Cover the pan tightly while cooking to retain steam and properly cook the rice.
  • Let the dish rest covered after cooking to enhance flavor and texture.
  • For a dairy-free version, substitute butter with olive oil and use cornstarch or gluten-free flour as thickener.
  • Feel free to add vegetables like mushrooms, peas, or spinach in the last 5-10 minutes of cooking.
  • Boneless chicken breasts can be used but adjust cooking time accordingly to avoid drying out.

Nutrition

Keywords: One Pan Chicken, Smothered Chicken, Chicken and Rice, Comfort Food, Easy Dinner, Weeknight Meal, Gluten-Free Option, One Pot Meal

Find it online: https://mealsbylina.com/one-pan-smothered-chicken-and-rice/