Introduction
Tried countless recipes for chicken and rice but never quite got that perfect creamy, flavorful texture? This one-pot hack delivers rich, tender chicken with perfectly cooked rice every time — no fuss, no extra dishes. It’s comfort food made easy, perfect for busy weeknights or lazy weekends.
Ingredients
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4 boneless, skinless chicken thighs (or breasts)
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1 cup long-grain white rice, rinsed
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3 cloves garlic, minced
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1 small onion, finely chopped
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1 ½ cups chicken broth
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1 cup heavy cream (or coconut milk for a lighter twist)
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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½ teaspoon dried thyme
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet or deep pan over medium heat.
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Season the chicken thighs with salt, pepper, paprika, and thyme. Sear chicken until golden brown on both sides (about 3-4 minutes per side). Remove from pan and set aside.
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In the same pan, add onions and garlic; sauté until fragrant and translucent, about 2 minutes.
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Add rinsed rice and stir well to coat the grains in the flavorful oil and onions.
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Pour in chicken broth and heavy cream, stirring gently. Bring to a simmer.
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Nestle the seared chicken thighs back into the pan on top of the rice. Cover and reduce heat to low. Cook for 20-25 minutes, until rice is tender and chicken is cooked through.
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Remove from heat and let rest, covered, for 5 minutes.
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Garnish with fresh parsley before serving
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