What the heck is this?
This is pure weeknight magic. Juicy, seared chicken thighs simmered in a creamy, garlicky sauce that soaks right into fluffy rice — all cooked in one pan. It’s rich, cozy, and the kind of meal that’ll make everyone at the table go silent (you know the kind). Bonus: it reheats like a dream, so leftovers are a win too.
Why You’ll Love This Recipe
One pan = minimal cleanup and max flavor.
Creamy sauce meets seasoned chicken = heaven.
Perfectly cozy, but still light enough for any season.
You can dress it up or down — fancy dinner or lazy Sunday.
It’s like a hug in food form.
The Stuff You’ll Need
For the chicken:
- 4–6 boneless, skinless chicken thighs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
For the sauce + rice:
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long grain white rice
- 2 cups chicken broth
- 1 cup heavy cream (or half & half for a lighter vibe)
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ cup grated Parmesan cheese
- Fresh parsley for topping (optional but cute)
Let’s Get Cozy
- Season & Sear: Pat the chicken dry and season both sides with salt, pepper, paprika, and garlic powder. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- Flavor Base: In the same pan, melt butter. Sauté onion until soft, then stir in garlic and cook for 30 seconds more.
- Rice Time: Add the uncooked rice to the pan and toast for 1–2 minutes. Pour in broth, cream, thyme, and paprika. Stir well.
- Smother & Simmer: Nestle the chicken back into the pan over the rice. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 20–25 minutes or until rice is tender and chicken is cooked through.
- Final Touches: Remove from heat, sprinkle in Parmesan, and gently stir to melt into the sauce. Let rest for 5 minutes — it thickens into creamy perfection.
- Serve It Up: Garnish with fresh parsley and serve hot. Maybe with a glass of white wine. Maybe with stretchy pants.
Serving Suggestions
Serve with a crisp green salad or roasted green beans.
A warm biscuit or hunk of crusty bread never hurts.
Leftovers? Toss with a splash of broth and reheat for lunch bliss.
Switch It Up
Use bone-in thighs or drumsticks — just adjust cook time.
Swap rice for orzo or quinoa.
Add baby spinach at the end for a little green.
Want more kick? A dash of cayenne or hot sauce does the trick.
Questions People Actually Ask
Q: Can I use chicken breasts?
A: Totally. Just keep an eye so they don’t dry out.
Q: What if I don’t have cream?
A: Use whole milk with an extra tablespoon of butter. Or go dairy-free with oat or coconut cream.
Q: Can I make this ahead?
A: Yup! It keeps great for 3–4 days in the fridge. Just reheat gently.