Meaty chicken thighs, saucy rice, veggies, and more are all in this easy and delish No Peek Chicken & Rice recipe!
Ingredients
2tablespoonsolive oil
2lbs.boneless, skinless chicken thighs
½teaspoonpaprika
½teaspoongarlic powder
½teaspoonsalt
¼teaspoonpepper
1small sweet onion, diced
1cupdiced carrots
1cupdiced celery
4clovesgarlic, minced
2teaspoonsfresh thyme
1 ½cupsbasmati rice
3cupschicken broth
8oz.heavy whipping cream
½cupshredded Parmesan cheese
½cupshredded Gouda cheese
Kosher salt
fresh cracked pepper
Fresh parsley, chopped for garnish
Instructions
Preheat the oven to 350 degrees. Prepare a 9x13 baking pan with cooking spray and set aside.
Lay the chicken thighs out on a large cutting board.
Combine paprika, garlic powder, ½ teaspoon salt and ¼ teaspoon pepper in a small bowl. Whisk together and sprinkle over both sides of the chicken.
Heat olive oil in a skillet and saute the chicken over medium high heat, for 1-2 minutes on each side. Remove from the pan (it’s okay if the chicken is not cooked completely through, it will continue cooking with the rice), and place the chicken in the 9x13 baking dish.
In the same hot skillet, add the diced onion, carrots, and celery (mirepoix). Cook until the veggies are softened, for 6 minutes.
Reduce heat to medium and add garlic and thyme, cooking for 1 minute.
Next pour in the chicken broth, heavy whipping cream, Parmesan cheese, Gouda cheese, and the basmati rice and stir. Pour the mixture over the chicken thighs in the 9x13 baking dish.
Cover the dish with foil and bake for 40-50 minutes or until the rice is cooked and the chicken is cooked through. Remove the foil; garnish with fresh chopped parsley and enjoy!
Optional to broil for 1-2 minutes after removing the foil, to brown the chicken.