THE RECIPE For Creamy Smothered Chicken and Rice

🛒 Ingredients (Check Off As You Measure)

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup sliced cremini mushrooms
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tbsp all-purpose flour
• 1 cup uncooked white rice (for serving)
• 2 tbsp chopped fresh parsley (for garnish)

🍳 Step-by-Step Instructions

1. Season the chicken thighs on both sides with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken skin-side down until golden, about 4-5 minutes per side. Remove and set aside.
2. In the same skillet, add mushrooms and onion. Sauté for 4-5 minutes until softened and lightly browned. Stir in the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the vegetables and stir to coat. Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let thicken slightly, about 2 minutes.
4. Stir in the heavy cream and return the chicken to the skillet, skin-side up. Cover and simmer gently for 15-20 minutes, until the chicken is cooked through and the sauce has thickened to your liking.
5. While the chicken simmers, cook the rice according to package directions. Serve the smothered chicken over hot rice, spooning extra sauce on top, and garnish with fresh parsley.