A comforting one-pot meal featuring tender chicken smothered in a rich, creamy gravy served over fluffy rice. This easy recipe is perfect for weeknight family dinners.
Author:ellievance
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:4 servings 1x
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tsp paprika
0.5 tsp dried thyme
0.5 tsp salt
0.25 tsp black pepper
2 tbsp all-purpose flour
1.5 cups chicken broth
0.5 cup heavy cream
0.25 cup grated Parmesan cheese
1 cup cooked white rice, for serving
Fresh parsley, chopped, for garnish
Instructions
Season chicken pieces with paprika, thyme, salt, and pepper.
Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to cook the flour.
Gradually whisk in chicken broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in heavy cream and Parmesan cheese. Return the browned chicken to the skillet.
Bring the sauce to a gentle simmer, then cover the skillet and transfer it to a preheated oven at 375°F (190°C).
Bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Serve the smothered chicken and gravy over cooked white rice. Garnish with fresh parsley.
Notes
For a gluten-free option, use a gluten-free flour blend or cornstarch slurry.
This dish is excellent for meal planning and leftovers reheat well.
Consider serving with a side salad for a complete meal.