Smothered Chicken Thighs Over Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Chicken · high-protein

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Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup long-grain white rice
• 1 large yellow onions
• 1/4 cup all-purpose flour
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 tbsp salted butter
• 1 tbsp vegetable oil
• 2 garlic cloves
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Method (tap to check — screen stays awake)

1. Start the rice: rinse it until the water runs clear, then simmer with 3 1/2 cups water and a teaspoon of salt, covered, for 18 minutes. Kill the heat and leave the lid on.
2. Pat the thighs completely dry and season hard on both sides with salt, pepper, paprika, and thyme. Dry meat is the whole trick for browning.
3. Heat the oil in a large skillet over medium-high. Lay the thighs in without crowding and leave them alone for 5 minutes, until the underside is mahogany and the meat releases from the pan on its own. Flip, give it 3 more minutes, then move them to a plate.
4. Drop 2 tablespoons of butter into the same skillet and add the sliced onions with a pinch of salt. Cook over medium 10 to 12 minutes, scraping the browned bits off the bottom as the onions release moisture, until they are limp and deeply golden. Stir in the garlic for the last minute.
5. Sprinkle the flour over the onions and stir constantly for 90 seconds so it toasts and loses its raw smell. Pour in the broth a little at a time, whisking each addition smooth before adding more, then stir in the cream.
6. Return the thighs and any juices to the pan, nestling them down into the gravy. Simmer uncovered on low for 12 to 15 minutes, until the gravy thickly coats a spoon and the chicken reads 175F at the center.
7. Fluff the rice with the remaining 2 tablespoons of butter and a fork. Spoon it into wide bowls, lay the chicken on top, and ladle plenty of onion gravy over everything.
8. Finish with the parsley and a fresh grind of black pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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