Smothered Chicken and Rice

Comfort food at its finest, Smothered Chicken and Rice is a cozy, one-pan dinner that’s as flavorful as it is fuss-free. Juicy chicken thighs are seared to golden perfection and nestled into a creamy, herb-seasoned rice mixture that bakes to tender, cheesy bliss. It’s an all-in-one meal that brings warmth and satisfaction to the table—ideal for weeknights when you need something hearty but hands-off, or for weekend dinners when you’re craving something soul-soothing and satisfying.

Why You’ll Love This Recipe

This smothered chicken and rice dish combines all the best things about comfort food—juicy chicken, fluffy seasoned rice, and creamy, cheesy goodness—without requiring hours in the kitchen. The entire recipe is made in one oven-safe skillet or Dutch oven, cutting down on dishes while delivering maximum flavor. It’s versatile enough to make with pantry staples, and you can easily swap ingredients based on what you have on hand. The result is a wholesome, crowd-pleasing meal that’s simple to prepare, easy to clean up, and full of warm, nostalgic flavor.

Ingredients

• 4 bone-in, skin-on chicken thighs (or use boneless if preferred)
• Salt and pepper, to taste
• 1 tsp paprika
• 1 tbsp olive oil
• 1 cup long-grain rice (uncooked)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1½ cups chicken broth
• 1 cup milk (or heavy cream for richer sauce)
• ½ cup shredded cheddar cheese
• ½ tsp dried thyme
• ½ tsp dried parsley
• ¼ tsp black pepper
• Fresh chopped parsley (optional, for garnish)

Instructions

1. Preheat Oven:
   Preheat your oven to 350°F (175°C).
2. Season and Sear Chicken:
   Season chicken thighs on both sides with salt, pepper, and paprika.
   In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
3. Sauté Aromatics:
   In the same skillet, cook the onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
4. Build the Base:
   Stir in the rice and mix well to coat with the onion mixture. Add chicken broth, milk (or cream), thyme, parsley, and black pepper. Stir to combine, and bring to a gentle simmer.
5. Bake:
   Return chicken to the skillet, skin-side up. Cover with a lid or foil and transfer to the oven. Bake for 35–40 minutes, or until rice is tender and chicken is cooked through.
6. Add Cheese and Finish:
   Remove from oven, uncover, and sprinkle cheddar cheese over the chicken and rice. Return to the oven for another 5 minutes, or until cheese melts.
7. Serve:
   Garnish with chopped parsley and serve warm.

Notes and Tips

• Add a splash of white wine to the broth mixture for extra flavor.
• Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or oven.
• Top with crispy fried onions before serving for a crunchy twist.
• Swap cheddar for mozzarella, Gruyère, or Monterey Jack for different flavor profiles.

The Goods

Smothered Chicken and Rice

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This creamy baked chicken and rice is the perfect one-pan dinner. Juicy chicken thighs, seasoned rice, and melty cheese—comfort food made easy.

Course Main Course

Cuisine American

Recipes

• 4 bone-in skin-on chicken thighs (or use boneless if preferred)
• Salt and pepper to taste
• 1 tsp paprika
• 1 tbsp olive oil
• 1 cup long-grain rice uncooked
• 1 small onion diced
• 2 cloves garlic minced
• 1½ cups chicken broth
• 1 cup milk or heavy cream for richer sauce
• ½ cup shredded cheddar cheese
• ½ tsp dried thyme
• ½ tsp dried parsley
• ¼ tsp black pepper
• Fresh chopped parsley optional, for garnish

Instructions

Preheat Oven:

• Preheat your oven to 350°F (175°C).

Season and Sear Chicken:

• Season chicken thighs on both sides with salt, pepper, and paprika.
• In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.

Sauté Aromatics:

• In the same skillet, cook the onion for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.

Build the Base:

• Stir in the rice and mix well to coat with the onion mixture. Add chicken broth, milk (or cream), thyme, parsley, and black pepper. Stir to combine, and bring to a gentle simmer.

Bake:

• Return chicken to the skillet, skin-side up. Cover with a lid or foil and transfer to the oven. Bake for 35–40 minutes, or until rice is tender and chicken is cooked through.
• Add Cheese and Finish:
• Remove from oven, uncover, and sprinkle cheddar cheese over the chicken and rice. Return to the oven for another 5 minutes, or until cheese melts.

Serve:

• Garnish with chopped parsley and serve warm.