Savory Smothered Chicken with Rice: A Comforting One-Pan Meal

Season the chicken thighs or breasts with paprika, thyme, onion powder, salt, and pepper. Rub the spices evenly over the chicken for full flavor.
Sear the chicken:

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces and cook for 4-5 minutes per side until golden brown. The chicken does not need to be fully cooked at this point, just seared on the outside. Remove the chicken from the skillet and set aside.
Prepare the gravy:

In the same skillet, add the butter and sauté the chopped onion until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze the pan and incorporate the flavorful browned bits. Bring the broth to a simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly.
Cook the rice:

Stir in the rice, making sure it is evenly distributed in the skillet. Place the seared chicken back on top of the rice and sauce. Cover the skillet with a lid and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender and has absorbed the liquid.
Finish the dish:

If desired, stir in the heavy cream for a richer, creamier sauce. Check the seasoning and add more salt and pepper if needed.
Garnish the dish with freshly chopped parsley for a touch of color and freshness.
Serve:

Serve the smothered chicken with the rice, ensuring each plate has a generous amount of the savory sauce. Enjoy this comforting dish hot and fresh!
Serving and Storage Tips: