chicken thighs and rice recipe

Written BySheba G Updated On
chicken thighs and rice recipe
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The Best chicken thighs and rice recipe

I’ve been making this chicken thighs and rice recipe for years, and it’s always a hit with my family. The dish originated from my grandmother, who brought it over from her homeland. It’s a simple yet flavorful meal that’s perfect for a weeknight dinner or a special occasion.

The combination of tender chicken, fluffy rice, and aromatic spices is a winner every time. I love how the chicken thighs absorb all the flavors of the seasonings and sauce, making each bite a delight. My kids can’t get enough of this recipe, and it’s become a staple in our household.

One of the best things about this recipe is that it’s incredibly easy to make. Just brown the chicken, cook the rice, and mix in the seasonings – it’s as simple as that! But don’t let its ease fool you – this dish packs a punch when it comes to flavor and satisfaction.

My family loves how the chicken thighs are cooked to perfection, with just the right amount of crispy skin and juicy meat. And let’s not forget the rice – fluffy, tender, and infused with all the goodness of the seasonings. This recipe is more than just a meal – it’s an experience.

It brings us all together around the table, sharing in the joy of good food and warm company.

Creamy Chicken Thighs and Rice

Creamy Chicken Thighs and Rice

4.9 from 802 votes

A delicious recipe worth trying! Your family will love this one.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

4 bone-in, skin-on chicken thighs
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp black pepper

For the Rice

1 cup long-grain white rice
2 cups chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil

For the Sauce

1 cup heavy cream
1 cup chicken broth
2 tbsp butter
2 tbsp all-purpose flour
1 tsp Dijon mustard
1 tsp dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a large skillet, heat 1 tbsp olive oil over medium heat.
3Season chicken thighs with paprika, garlic powder, onion powder, salt, and black pepper.
4Place the chicken thighs, skin-side down, in the skillet.
5Cook for 5-7 minutes, or until the skin is golden brown and crispy.
6Flip the chicken and cook for an additional 2-3 minutes.
7Remove the chicken from the skillet and set aside.
8In the same skillet, add 1 tbsp olive oil over medium heat.
9Add the chopped onion and minced garlic, sauté for 3-4 minutes, or until the onions are translucent and fragrant.
10Add the rice to the skillet and stir to coat with the oil and onion mixture.
11Pour in 2 cups of chicken broth, bring to a boil.
12Reduce heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
13While the rice is cooking, in a medium saucepan, melt 2 tbsp butter over medium heat.
14Add 2 tbsp flour and whisk to form a roux.
15Cook for 1-2 minutes, stirring constantly.
16Gradually whisk in 1 cup of chicken broth and 1 cup of heavy cream.
17Add Dijon mustard, dried thyme, salt, and pepper.
18Bring the sauce to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
19Once the rice is cooked, create small wells in the rice and place the chicken thighs in them, skin-side up.
20Pour the creamy sauce over the chicken and rice.
21Place the skillet in the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F.
22Remove from the oven and let it rest for 5 minutes before serving.

🔧Equipment

Large skillet with lid
Medium saucepan
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 10g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 20g

📝Notes

Tips: For added flavor, you can use chicken thighs with the skin on, but you can remove the skin for a healthier option. Add vegetables like peas or carrots to the rice for extra nutrition.

This chicken thighs and rice recipe has become a staple in our household because it’s easy to make yet packed with flavor. Whether we’re having a quick weeknight dinner or hosting guests for an evening meal, this dish never fails to impress.

The leftovers are just as delicious reheated later – simply store them in an airtight container in the fridge or freezer for up to 3 days or 2 months respectively. When reheating leftovers, make sure to add a splash of water if needed to prevent drying out.

❓ Frequently Asked Questions About Creamy Chicken Thighs and Rice

Q1: What type of rice should I use for this recipe?

You can use any type of rice you like, but I prefer using jasmine or basmati rice for its unique flavor and texture.

Q2: Can I use boneless chicken breasts instead of thighs?

While you can use boneless chicken breasts if you prefer, keep in mind that they might not be as tender as thighs when cooked.

Q3: How do I ensure my chicken is cooked to perfection?

Make sure to check your chicken’s internal temperature by inserting a meat thermometer into the thickest part of one of the breasts or thighs – it should read at least 165°F (74°C).

Q4: Can I store leftover cooked chicken and rice in the fridge or freezer?

Yes, you can store leftover cooked chicken and rice in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Q5: How do I reheat leftover cooked chicken and rice?

To reheat leftover cooked chicken and rice, simply place it in a saucepan over low heat until warmed through – add a splash of water if needed to prevent drying out.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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