Description
A delicious and creamy dish featuring tender chicken smothered in a rich gravy, served over fluffy rice.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 2 tbsp olive oil (or butter)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- Salt & black pepper, to taste
- 3 tbsp butter (for gravy)
- 3 tbsp all-purpose flour
- 2 ½ cups chicken broth (low-sodium recommended)
- 1 cup heavy cream (or half & half for lighter version)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp poultry seasoning (or ½ tsp sage + ½ tsp thyme)
- Salt & black pepper, to taste
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups chicken broth (for rice)
- 2 tbsp butter (for rice)
- ½ tsp salt (for rice)
- Optional garnish: fresh parsley or green onions
Instructions
- In a medium saucepan, bring 3 cups chicken broth, butter, and salt to a boil. Stir in the rice, reduce heat to low, cover, and cook for 15 minutes or until tender. Remove from heat and let rest covered. Fluff with a fork before serving.
- Pat chicken dry with paper towels. Season both sides with paprika, garlic powder, onion powder, thyme, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown (4–5 minutes per side). Remove and set aside.
- In the same skillet, melt butter. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds until fragrant. Sprinkle in flour and whisk for 1–2 minutes to make a roux. Slowly pour in chicken broth, whisking constantly to avoid lumps. Stir in heavy cream and season with poultry seasoning, salt, and pepper. Simmer for 5–7 minutes until thickened and creamy.
- Return seared chicken to the skillet, nestling it into the gravy. Cover and reduce heat to medium-low. Let chicken simmer in the sauce for 20–25 minutes, or until fully cooked (internal temp 165°F / 74°C).
- Spoon the creamy chicken and gravy generously over the warm rice. Garnish with parsley or green onions.
Notes
- Add spinach, mushrooms, or peas to the gravy for extra veggies.
- For deeper flavor, add a splash of white wine when making the gravy.
- Boneless, skinless chicken breasts or thighs can be used — just reduce simmering time to 15 minutes.
- The gravy and chicken reheat beautifully — store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg