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- 4 chicken thighs, bone-in and skin-on - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 medium onion, diced - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup frozen peas - 2 tablespoons olive oil - Salt and pepper, to taste - Fresh parsley, chopped (for garnish, optional)

One-Pan Creamy Garlic Chicken and Rice

Discover the deliciousness of One-Pan Creamy Garlic Chicken and Rice, a perfect meal for busy weeknights! This easy recipe combines tender chicken thighs, fluffy rice, and a rich garlic cream sauce all cooked in one pan for minimal cleanup. It's not only convenient but also bursting with flavor that will have the whole family coming back for seconds. Enjoy a comforting dish that can easily be customized to suit your tastes while saving time in the kitchen!
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain white rice

4 cups low-sodium chicken broth

1 medium onion, finely chopped

4 cloves garlic, minced

1 cup heavy cream

1 cup frozen peas

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sear the Chicken: In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken thighs with salt, pepper, thyme, and smoked paprika. Add the chicken to the pan and sear for about 5-6 minutes on each side, or until golden brown. Remove the chicken from the pan and set it aside.

    Sauté the Aromatics: In the same pan, lower the heat to medium. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

      Add Rice: Add the rice to the pan, stirring well to coat it in the onion and garlic mixture. Toast the rice for about 2 minutes.

        Combine Ingredients: Pour in the chicken broth, stirring to combine. Return the seared chicken thighs to the pan, nestling them into the rice. Bring the mixture to a gentle simmer.

          Simmer & Cook: Cover the pan with a lid and reduce the heat to low. Let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

            Creamy Finish: Once the rice is tender, stir in the heavy cream and frozen peas. Cook for an additional 5 minutes, uncovered, to allow the sauce to thicken slightly.

              Garnish and Serve: Remove from heat, garnish with chopped parsley, and serve with lemon wedges on the side. This dish pairs wonderfully with a simple green salad or steamed vegetables.

                Prep Time, Total Time, Servings:

                  15 minutes | 40 minutes | Serves 4