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One-Skillet Smothered Chicken and Rice

A cast iron skillet filled with creamy rice and tender pieces of golden brown smothered chicken, garnished with fresh parsley.
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A quick and easy one-skillet comfort dinner featuring tender chicken, creamy rice, and savory gravy. Perfect for weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 2.5 cups chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the uncooked rice and toast for 1-2 minutes, stirring constantly.
  4. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Return the browned chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid is absorbed.
  6. Stir in the heavy cream and cook for 2-3 minutes more, until the sauce has thickened slightly.
  7. Garnish with fresh parsley before serving.

Notes

  • For creamier rice, ensure you use the correct rice-to-liquid ratio and do not over-stir once the rice is simmering.
  • You can substitute chicken breasts for thighs, but adjust cooking time to prevent drying out.
  • Add your favorite vegetables like peas or carrots along with the rice for extra nutrition.

Nutrition

Find it online: https://dishicious.com/smothered-chicken-and-rice-one-skillet-dinner/