Creamy Chicken & Rice

 

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2-3 cups chicken broth (adjust as needed)
• ½ cup heavy cream (or more for extra creaminess)
• 1 tsp paprika, ½ tsp thyme, salt, pepper (for seasoning)
• Optional: Butter, fresh parsley for garnish 

Instructions

1. Preheat & Prep Chicken: Preheat oven to 375°F (190°C). Pat chicken thighs dry and season generously with paprika, thyme, salt, and pepper.
2. Sear Chicken: Heat olive oil in a large oven-safe skillet (like a Dutch oven) over medium-high heat. Sear chicken thighs skin-side down for 4-5 minutes until golden brown, then flip and cook for another 2-3 minutes. Remove chicken and set aside.
3. Sauté Aromatics: In the same skillet, add butter (optional) and sauté the diced onion and minced garlic until soft and fragrant (about 3 minutes).
4. Toast Rice: Stir in the rinsed rice and cook for 1 minute, coating it in the drippings.
5. Add Liquids & Chicken: Pour in the chicken broth, add remaining seasonings, and bring to a boil, scraping up any browned bits. Nestle the seared chicken thighs on top of the rice mixture.
6. Bake: Cover the skillet tightly with foil and bake for 45-50 minutes.
7. Finish: Remove foil, stir in heavy cream, and bake uncovered for another 15-20 minutes, or until rice is tender and chicken is cooked through.
8. Serve: Let it rest for 10 minutes, fluff the rice, garnish with parsley, and serve hot.