Smothered Chicken and Rice

Season the chicken thighs or drumsticks with salt and pepper.
Dredge each piece lightly in the flour to coat, shaking off any excess.
In a large skillet, heat the butter and olive oil over medium heat. Once the butter is melted and bubbling, add the chicken to the pan.
Cook the chicken for about 6-7 minutes per side, until golden brown and crispy. Remove the chicken from the pan and set aside.
2. Make the Rice:
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Add the chicken broth, heavy cream, salt, dried thyme, onion powder, and garlic powder. Stir to combine and bring to a simmer.
Stir in the rice, ensuring it’s evenly spread out in the liquid. Once simmering, reduce the heat to low, cover, and let it cook for 15-20 minutes or until the rice is tender and the liquid is absorbed.
3. Smother the Chicken:
Once the rice is cooked, return the chicken to the skillet, nestling it on top of the rice. Cover the skillet and let everything simmer together for another 10-15 minutes, or until the chicken is fully cooked through (internal temperature should reach 165°F).
4. Garnish and Serve:
Once the chicken is cooked, remove the skillet from heat. Sprinkle with freshly chopped parsley for a burst of color and freshness.
Serve the smothered chicken over the creamy rice.
Serving and Storage Tips: