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- 4 boneless, skinless chicken thighs - 1 cup jasmine rice - 2 cups chicken broth - 1 cup heavy cream - 1 medium onion, diced - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - 1 cup mushrooms, sliced - 1 cup fresh spinach - Salt and pepper to taste For the best taste, I use salt and pepper to bring out the chicken's flavor. Dried thyme adds a warm, earthy note. Paprika gives a hint of smokiness and color. These simple spices elevate the dish without overwhelming it. Fresh parsley is a great choice for garnish. It adds color and a fresh taste. You can also use lemon zest for a bright kick. These garnishes make the dish look pretty and add extra flavor. {{ingredient_image_2}} Start by seasoning your chicken thighs. Use salt, pepper, thyme, and paprika. Rub the spices on all sides. This step boosts the flavor. Make sure every piece is coated well. Heat olive oil in a large skillet. Set the heat to medium. When the oil shimmers, add the chicken thighs. Sear them for 5-6 minutes on each side. You want a rich, golden-brown color. Once done, take the chicken out and set it aside. In the same skillet, lower the heat. Add the diced onion and minced garlic. Stir often for 2-3 minutes. The onions should turn translucent. Next, add sliced mushrooms. Cook for about 5 more minutes. They should soften and release their juices. Pour in chicken broth while stirring. Then, add heavy cream and mix well. Increase the heat a bit until it simmers. Let it cook for 3-4 minutes. The sauce will thicken slightly, which is perfect. Now, add jasmine rice to the skillet. Nestle the seared chicken thighs back into the sauce. Spread the rice around the chicken evenly. Cover the skillet with a lid. Reduce the heat to low. Let it simmer for 20-25 minutes. The rice should be tender and soak up most of the liquid. During the last 5 minutes, stir in fresh spinach. Mix gently until it wilts. The color will turn bright green. Taste the dish and adjust the salt and pepper if needed. Finally, remove the skillet from heat. Serve the creamy chicken and rice on plates. Garnish with chopped fresh parsley for a nice touch. To ensure your chicken is tender and juicy, start with chicken thighs. They have more fat than chicken breasts, which helps keep them moist. Season the chicken well with salt and pepper before cooking. This simple step boosts flavor. When you sear the chicken, let it cook without moving it for several minutes. This helps form a nice crust. For the creamiest sauce, use heavy cream. It thickens well and adds richness. When you add the cream, stir it into the broth slowly. This helps it mix in smoothly. Allow the sauce to simmer gently. A quick simmer helps the flavors develop without burning the cream. Taste it before serving and adjust with a bit of salt and pepper. If you want to use a different type of rice, note that cooking times will change. Jasmine rice cooks fairly quickly. If you use brown rice, add extra liquid and extend the cooking time. Brown rice needs about 10-15 more minutes. Always check the rice for doneness. It should be tender and fluffy when ready. Pro Tips Use Bone-In Chicken: For added flavor, consider using bone-in chicken thighs. The bones contribute to a richer taste in the sauce. Flavorful Rice: To infuse more flavor into the rice, consider toasting it in the skillet for a few minutes before adding the broth. Adjust Creaminess: Feel free to adjust the amount of heavy cream to your liking. For a lighter version, substitute with half-and-half. Fresh Herbs: Add herbs like thyme or rosemary at the end of cooking for a fresh flavor boost that brightens up the dish. {{image_4}} You can switch out chicken for turkey or tofu. Turkey gives a similar taste and stays juicy. Tofu is a great choice for a plant-based meal. Make sure to season it well. I recommend using firm tofu for the best texture. Cut it into cubes and sauté until golden. Adding seasonal vegetables can boost the dish's flavor and nutrition. In spring, try fresh asparagus or peas. In summer, bell peppers and zucchini are fantastic. In fall, consider adding carrots or butternut squash. In winter, kale or Brussels sprouts work well. Just sauté the veggies with onions and garlic for extra taste. You can easily change the spices and herbs to match your taste. Add a pinch of cayenne for heat. For a fresh twist, try adding basil or oregano. You can also experiment with cumin for a warm note. These small changes can make your dish unique and exciting! To keep your creamy smothered chicken and rice fresh, store it in an airtight container. Let it cool down before sealing it. This way, it won't trap moisture and make the dish soggy. You can keep the leftovers in the fridge for 3 to 4 days. When you're ready to enjoy your leftovers, reheat them gently. Use a microwave-safe dish and cover it with a lid or microwave-safe wrap. Heat in short bursts of 1 to 2 minutes. Stir in between to ensure even heating. You can also reheat it on the stove. Just add a splash of chicken broth or water. This helps keep the rice creamy and moist. If you want to save your creamy chicken and rice for later, freezing is a great option. Place it in a freezer-safe container, leaving some space at the top for expansion. It can stay fresh in the freezer for up to 3 months. When you're ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use brown rice. Brown rice adds a nice nutty taste. However, it takes longer to cook. Adjust your broth and cooking time. Brown rice needs about 40-45 minutes to become tender. Make sure to check for doneness before serving. This dish is a meal on its own. You can serve it with a light salad or steamed veggies. A simple green salad adds freshness. You could also pair it with crusty bread. This helps soak up the creamy sauce. To make it dairy-free, swap heavy cream for coconut milk or a nut-based cream. Both options keep the dish rich and creamy. Make sure to check for any added sugar in coconut milk. It’s a great way to keep the flavor while avoiding dairy. Yes, you can make this dish in a slow cooker. First, sear the chicken as usual. Then, add all the ingredients to the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. The chicken will be tender and the rice flavorful. This blog post covered many key topics for making a creamy smothered chicken dish. We went over the ingredients needed, from main items to tasty seasonings. I shared step-by-step instructions to guide you through cooking. You learned tips for perfect chicken and sauce. We also explored variations, storage methods, and answered common questions. In summary, you now have the tools to create a delicious meal. Enjoy making this dish your own!

Creamy Smothered Chicken and Rice

A delicious dish featuring tender chicken thighs smothered in a creamy sauce with jasmine rice and fresh spinach.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken thighs
  • 1 cup jasmine rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 cup mushrooms, sliced
  • 1 cup fresh spinach
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by seasoning the chicken thighs with salt, freshly ground black pepper, dried thyme, and paprika. Make sure to coat the thighs evenly for maximum flavor.
  • Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot and shimmering, carefully add the seasoned chicken thighs to the skillet. Sear for approximately 5-6 minutes on each side, or until they develop a rich golden-brown color. Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, lower the heat slightly and add the diced onions along with the minced garlic. Sauté for about 2-3 minutes, stirring frequently, until the onions become translucent. Add the sliced mushrooms and continue cooking for an additional 5 minutes, allowing them to soften and release their juices.
  • Slowly pour in the chicken broth while stirring to combine. Next, stir in the heavy cream, mixing well. Increase the heat slightly to bring the mixture to a gentle simmer. Allow it to cook for about 3-4 minutes until the sauce has thickened just a bit.
  • Add the jasmine rice to the skillet, then gently nestle the seared chicken thighs back into the sauce. Ensure that the rice is evenly distributed around the chicken. Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.
  • In the final 5 minutes of cooking, add the fresh spinach to the skillet. Stir gently until the spinach wilts and its vibrant green color is evident. Taste the dish and adjust the seasoning if needed, adding more salt and pepper to enhance the flavors.
  • Once everything is cooked to perfection, remove the skillet from heat. Spoon the creamy chicken and rice onto plates and garnish generously with chopped fresh parsley for a pop of color.

Notes

Feel free to add other vegetables or adjust seasoning to taste.
Keyword chicken, creamy, one-pot, rice