Description
Tender pan-seared chicken thighs simmered in a creamy gravy and served over rice. A hearty, comforting one-pan dish perfect for any night of the week.
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon dried thyme
2 cups cooked white rice
Fresh parsley, chopped (optional, for garnish)
Instructions
- Season the chicken thighs with salt, black pepper, and smoked paprika.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken thighs skin-side down for 5 to 6 minutes per side until golden brown. Set aside.
- In the same skillet, cook diced onion until translucent, about 4 minutes.
- Add minced garlic and cook for 1 more minute.
- Stir in the flour to form a roux, cooking for 1 to 2 minutes.
- Slowly whisk in the chicken broth, then add heavy cream and thyme. Bring to a simmer.
- Return chicken to skillet, reduce heat to low, cover, and simmer for 25 to 30 minutes until tender.
- Serve the chicken over cooked white rice, spooning gravy over the top.
- Garnish with chopped parsley if desired.
Notes
Boneless, skinless thighs or chicken breasts can be used as a substitute.
Optional additions include mushrooms, spinach, or red pepper flakes for heat.
Can be served over mashed potatoes or pasta instead of rice.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with added broth or cream to maintain texture.
Not recommended for freezing due to cream separation.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 130 mg
