Smothered Chicken with Brown Rice
Indulge in the comforting flavors of Smothered Chicken with Brown Rice, a hearty and wholesome dish perfect for weeknight dinners or special occasions. Tender, seasoned chicken thighs are lightly dredged in flour and pan-seared to golden perfection before being simmered in a rich, velvety sauce made with caramelized onions, earthy baby bella mushrooms, chicken broth, and a touch of heavy cream. This savory combination is beautifully paired with nutty, wholesome brown rice, creating a dish that’s as satisfying as it is flavorful. Garnished with fresh parsley for a burst of color and freshness, this recipe delivers cozy, soul-warming bites in every forkful. Ready in under an hour and made with simple pantry staples, this smothered chicken recipe is a go-to for anyone seeking comfort food that’s both delicious and nourishing.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, thinly sliced
- 8 ounces baby bella mushrooms, sliced
- 1.5 cups chicken broth
- 0.25 cups heavy cream
- 1 teaspoon fresh thyme leaves
- 4 cups cooked brown rice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with salt, black pepper, garlic powder, and smoked paprika.
Dredge the chicken thighs lightly in all-purpose flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side or until golden brown. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add unsalted butter to the skillet. Once melted, sauté the sliced onions and mushrooms for 6-8 minutes, or until softened and lightly caramelized.
Stir in the chicken broth, scraping the bottom of the skillet to deglaze. Add the heavy cream and fresh thyme and stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 25 minutes, or until the chicken is fully cooked and tender.
While the chicken is simmering, prepare the brown rice according to the package instructions if you haven't already.
To serve, place 1 cup of cooked brown rice on a plate and top it with a smothered chicken thigh and a generous spoonful of gravy. Optionally, garnish with freshly chopped parsley for a pop of color.
Serve warm and enjoy!
Nutrition Facts
Calories |
2557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 591 mg | 197% | |
| Sodium | 5170 mg | 225% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 14.0 g | ||
| Protein | 140.5 g | 281% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 191 mg | 15% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3071 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
