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This dish is more than just a meal; it's a celebration of flavors and textures that come together to create an experience. The tenderness of the chicken, the creaminess of the sauce, and the fluffiness of perfectly cooked rice create a harmonious balance that is hard to resist. As one of those dishes that can evoke memories of home-cooked meals, creamy smothered chicken and rice has a special place in many hearts.

Creamy Smothered Chicken and Rice

Indulge in this creamy smothered chicken and rice recipe that's perfect for a cozy meal! Featuring juicy chicken thighs, fragrant garlic, and a rich blend of heavy cream and chicken broth, this dish is both comforting and delicious. With vibrant peas and carrots adding color and nutrition, it’s a one-skillet wonder that comes together in just 45 minutes. Perfect for busy weeknights, serve it warm and garnish with fresh parsley for an extra touch!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

1 medium onion, finely chopped

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 cup frozen peas and carrots mix

2 tablespoons olive oil

1 teaspoon paprika

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the chicken: In a large skillet, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken to the skillet and sear for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.

    Sauté the vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.

      Cook the rice: Stir in the rice, and cook for 1-2 minutes, allowing it to lightly toast with the onion and garlic mixture.

        Combine broth and cream: Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a simmer.

          Add the chicken: Return the seared chicken thighs to the skillet, nestling them in the rice mixture. Add the frozen peas and carrots, and sprinkle the dried thyme on top.

            Simmer: Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 25-30 minutes, or until the rice is cooked and has absorbed most of the liquid. The chicken should reach an internal temperature of 165°F (75°C).

              Check seasoning: Taste the dish and adjust seasoning with more salt and pepper if needed.

                Garnish and serve: Turn off the heat, garnish with freshly chopped parsley, and serve warm.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4