Ingredients
Scale
- 4 bone-in, skinless chicken thighs
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season chicken thighs with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Brown chicken thighs on both sides until golden. Remove and set aside.
- In the same skillet, add sliced onion and cook until caramelized. Add garlic and cook for 1 minute.
- Return chicken to the skillet, pour in chicken broth, cover, and simmer for 20 minutes until cooked through.
- Remove chicken and set aside. Stir in heavy cream to the pan sauce, simmer until thickened.
- Meanwhile, cook rice according to package instructions.
- Serve chicken topped with creamy gravy over rice, garnished with chopped parsley.
Notes
- For extra flavor, add a pinch of thyme or rosemary during cooking.
- Can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg