Prep time: 10 mins | Cook time: 25–30 mins | Servings: 4
Ingredients
- The Protein: 4–6 bone-in, skin-on chicken thighs (or boneless for faster cooking).
- The Base: 3 cups cooked white or jasmine rice.
- The Creamy Sauce:
- 1 cup heavy cream or half-and-half.
- 1/2 cup chicken broth.
- 3 cloves garlic, minced.
- 1 tsp dried thyme or Italian seasoning.
- Salt and black pepper to taste.
- Cooking Fat: 1 tbsp olive oil and 1 tbsp butter.
- Garnish: Freshly chopped parsley.
Instructions
- Sear the Chicken: Pat the chicken thighs dry and season generously with salt and pepper. In a large skillet over medium-high heat, add olive oil and butter. Place chicken skin-side down and sear for 6–8 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes, then remove from the pan and set aside.
- Aromatics: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
- Simmer the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and dried herbs. Let the sauce simmer gently for 3–5 minutes until it begins to thicken.
- Combine: Place the cooked rice into the skillet, or arrange it as a bed for the chicken. Nestles the seared chicken thighs back into the sauce.
- Finish: Spoon the creamy sauce generously over the top of the chicken. Cover and simmer for another 5 minutes to ensure the chicken is cooked through and the flavors meld.
- Garnish: Sprinkle with a handful of fresh parsley before serving warm.