Ingredients
— The Chicken —
1.5 lbs (700g) chicken thighs, bone-in and skin-on (or boneless skinless)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil (for searing)
— The Creamy Rice —
1 tablespoon unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
1 cup long-grain white rice (Jasmine or Basmati), rinsed
2 cups chicken broth (low sodium)
½ cup heavy cream (or half-and-half)
½ teaspoon dried thyme
½ teaspoon dried oregano
½ cup grated Parmesan cheese
2 cups fresh baby spinach (optional, for greens)
Fresh parsley, chopped (for garnish)
Instructions
1. **Season Chicken:** Pat the chicken thighs dry with paper towels. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this spice blend generously over both sides of the chicken.
2. **Sear Chicken:** Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Place the chicken in the pan, skin-side down. Sear for 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2 minutes. Remove chicken to a plate (it will finish cooking later).
3. **Sauté Aromatics:** Reduce heat to medium. Add the butter and diced onion to the skillet (using the chicken drippings for flavor). Sauté for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds.
4. **Toast Rice:** Add the rinsed rice to the pan. Stir constantly for 1 minute to toast the grains and coat them in the fat.
5. **Simmer:** Pour in the chicken broth, dried thyme, and oregano. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil.
6. **Combine:** Return the chicken thighs (and any juices) to the pan, nestling them on top of the rice.
7. **Cook:** Cover the pan with a tight-fitting lid. Reduce heat to **low** and simmer for 20 minutes, or until the liquid is absorbed, the rice is tender, and the chicken is fully cooked (165°F).
8. **Finish:** Remove the chicken from the pan again briefly. Stir the heavy cream, Parmesan cheese, and spinach (if using) into the rice. Stir until the cheese melts and spinach wilts.
9. **Serve:** Place the chicken back on top of the creamy rice. Garnish with fresh parsley and serve hot.
Notes
Rice Choice: Long-grain white rice works best. If using Brown Rice, you will need to add more liquid (about 1/2 to 3/4 cup extra) and increase the cooking time to 40-45 minutes.
Bone-in vs. Boneless: Bone-in, skin-on thighs provide the most flavor and stay juicy. If using boneless breasts, reduce the simmer time slightly or cut them into chunks so they don’t dry out.
Sauce Consistency: If the rice looks dry after cooking, stir in a splash of extra broth or cream to get that ‘risotto-like’ creamy texture.
Storage: Leftovers can be refrigerated for up to 3 days. The rice will thicken as it sits; reheat with a splash of water.
- Prep Time: 10
- Cook Time: 30
- Category: Dinner
- Method: One Pot
- Cuisine: American / Southern
- Diet: Gluten Free