Creamy Smothered Chicken and Rice

🛒 Ingredients (Check Off As You Measure)

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 ½ cups chicken broth
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley for garnish

🍳 Step-by-Step Instructions

1. Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika. Heat olive oil in a large deep skillet over medium-high heat; sear chicken skin-side down until golden and crispy, about 5-6 minutes. Flip and cook 3 more minutes; remove to a plate.
2. In the same skillet, sauté onion until soft, about 3 minutes. Add garlic and cook until fragrant, 30 seconds. Stir in rice and toast for 1-2 minutes, letting it soak up the flavors.
3. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, thyme, and half the Parmesan. Bring to a gentle simmer.
4. Nestle the chicken thighs back into the skillet, skin-side up. Cover and simmer on low for 20-25 minutes, until rice is tender and chicken is cooked through (internal temp 165°F).
5. Remove from heat, let rest 5 minutes. Sprinkle with remaining Parmesan and fresh parsley. Serve hot, spooning extra sauce over the top.