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- 4 boneless, skinless chicken thighs - 1 cup white rice - 2 cups chicken broth - 1 cup heavy cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 cup frozen peas - 2 tablespoons olive oil - Salt and pepper to taste - Fresh parsley, finely chopped, for garnish

Creamy Smothered Chicken and Rice

Craving a comforting meal? Dive into this amazing Creamy Smothered Chicken and Rice recipe that combines tender chicken, a rich and creamy sauce, and fluffy rice for the ultimate cozy dinner. Perfect for family gatherings or a solo treat, this dish is easy to prepare and bursting with flavor. Get the step-by-step guide and helpful tips to create a meal that will impress everyone. Click through for the full recipe and start cooking today!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup white rice

2 cups chicken broth

1 cup heavy cream

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 cup frozen peas

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, finely chopped, for garnish

Instructions
 

Sear the Chicken: Heat the olive oil in a large skillet over medium heat. While the oil is heating, generously season the chicken thighs with salt, pepper, and smoked paprika on both sides. Once the oil is hot, carefully add the seasoned chicken to the skillet. Sear the chicken for 5-7 minutes on each side until it achieves a beautiful golden brown color. Once browned, transfer the chicken to a plate and set aside.

    Sauté Vegetables: In the same skillet, add the diced onion, allowing the remaining oil and drippings to flavor the onions as they cook. Sauté the onion for 3-4 minutes until it becomes translucent. Next, add the minced garlic and continue to sauté for another 1-2 minutes, stirring frequently until the garlic is fragrant and golden.

      Make the Cream Sauce: Sprinkle in the dried thyme, stirring it into the vegetables for a minute. Gradually pour in the heavy cream and chicken broth, mixing everything together. Increase the heat slightly until the mixture comes to a gentle simmer, making sure to scrape the bottom of the pan to release any flavorful browned bits.

        Cook the Rice: Once the sauce is bubbling, stir in the white rice until it is fully combined with the liquid. Return the browned chicken thighs to the skillet, nesting them neatly into the rice. Cover the skillet with a lid and reduce the heat to low. Allow everything to cook together for about 20-25 minutes, or until the rice is tender and has absorbed the majority of the liquid.

          Add Peas & Finish: In the final 5 minutes of cooking, sprinkle the frozen peas over the rice and gently stir them in, ensuring they warm through without breaking apart. Taste the dish and adjust the seasoning with additional salt and pepper if necessary.

            Serve: Once cooked, remove the skillet from heat and let it rest for a few minutes. Just before serving, garnish with finely chopped fresh parsley for a burst of color and freshness.

              Prep Time, Total Time, Servings: 10 mins | 40 mins | Serves 4

                - Presentation Tips: To elevate your presentation, serve the creamy chicken and rice mixture in deep bowls. Top each serving with a sprinkle of fresh parsley and a wedge of lemon on the side, adding a pop of color and a hint of zest that will brighten up the dish.