Ingredients
Scale
- 4 bone-in chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, and paprika, then brown on both sides until golden. Remove and set aside.
- In the same skillet, sauté onion and garlic until fragrant and translucent.
- Add chicken back to the skillet, pour in chicken broth, and cover. Simmer for 25 minutes until chicken is cooked through.
- Meanwhile, cook rice separately according to package instructions.
- Remove chicken, stir heavy cream into the gravy, and simmer until slightly thickened.
- Serve chicken over rice, drizzled with gravy, and garnished with fresh parsley.
Notes
- You can substitute chicken thighs with breasts for a leaner option.
- Add vegetables like peas or carrots for extra color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 125 mg