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When it comes to comfort food, few dishes can rival the warm embrace of Creamy Smothered Chicken and Rice. This delightful one-pot meal combines tender chicken, flavorful rice, and a creamy sauce that envelops every bite in richness. Perfect for weeknight dinners or special family gatherings, this dish not only satisfies hunger but also warms the soul.

Creamy Smothered Chicken and Rice

Indulge in this creamy smothered chicken and rice dish that is both comforting and satisfying! With tender chicken thighs seared to perfection, sautéed mushrooms, and sweet peas all cooked together in a rich blend of chicken broth and heavy cream, this meal is a one-pan wonder. Perfect for weeknight dinners, it comes together in just 45 minutes. Serve it garnished with fresh parsley for a pop of color. Your family will love it!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 cup heavy cream

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

2 tablespoons olive oil

1 cup sliced mushrooms

1 cup frozen peas

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Prepare the chicken: Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika.

    Sear the chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

      Sauté the vegetables: In the same skillet, add the chopped onion, mushrooms, and minced garlic. Sauté until the vegetables are softened and fragrant, about 4-5 minutes.

        Add the rice: Stir in the rice, allowing it to toast for about 1 minute while constantly stirring.

          Combine broth and cream: Pour in the chicken broth and heavy cream, and add dried thyme. Bring to a light simmer and stir well.

            Return chicken to skillet: Place the seared chicken thighs back into the skillet, nestling them into the rice mixture. Cover and cook on low heat for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid.

              Add peas: In the last 5 minutes of cooking, stir in the frozen peas and adjust seasoning with additional salt and pepper as needed.

                Serve: Once cooked, remove from heat and let it sit for a few minutes. Garnish with fresh parsley before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings