Description
Ingredients
- 1 ½ lbs boneless, skinless chicken thighs (or breasts)
- Salt and black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 1 ½ cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ tsp dried thyme
- ½ tsp smoked paprika
- 1 cup long-grain white rice (uncooked)
- 2 cups chicken broth or water (for rice)
- 1 tbsp butter (for rice)
- Salt to taste
- ½ cup sliced mushrooms (optional)
- ½ cup minced bell peppers (optional)
- ¼ cup chopped spinach or parsley (optional garnish)
Instructions
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Season the chicken with salt, pepper, paprika, and garlic powder.
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Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove and set aside.
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In the same skillet, melt butter and whisk in flour to form a roux. Stir constantly until light golden.
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Slowly pour in chicken broth and heavy cream while whisking. Add onions, garlic, thyme, and smoked paprika. Simmer for 5–7 minutes until thickened.
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Return chicken to the skillet, spooning sauce over each piece. Cover and simmer on low for 15 minutes or until chicken is tender and cooked through.
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Meanwhile, cook rice in broth with butter and salt according to package instructions. Fluff when done.
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Serve the chicken and sauce over the rice, garnished with fresh parsley or spinach.
Notes
- For a lighter version, use Greek yogurt or half-and-half.
- For gluten-free, use cornstarch instead of flour.
- Store leftovers separately for up to 3 days.
- Reheat with broth to keep creaminess.