Creamy Chicken over Rice
Creamy Chicken over Rice
Ingredients
For the Creamy Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided, or as needed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 lemon, zested and juiced
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 cup water, divided
- 1 1/2 cups heavy cream
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped, plus more for garnish
For Serving (Optional)
- 3 cups white rice, cooked
Instructions
- 1
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with 3/4 teaspoon of salt.
⏱️ 5 min•🌡️ 375
- 2
In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium-high heat. Once the fat is shimmering, place the chicken thighs skin-side down in the hot pan. Sear for 6-8 minutes, until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes.
⏱️ 10 min
- 3
Remove the seared chicken thighs from the pan and place them onto a small roasting pan or baking dish. Transfer the roasting pan with the chicken to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min•🌡️ 375
- 4
While the chicken bakes, return the skillet to medium heat (do not clean it). Add the minced shallot and the remaining 1/4 teaspoon of salt to the hot fat in the pan. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
⏱️ 3 min
- 5
Stir in the lemon zest and chopped rosemary. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Add 2 tablespoons of water to the pan. Stir and continue to scrape up any remaining browned bits, allowing the water to reduce slightly.
⏱️ 1 min - 7
Pour in the heavy cream and black pepper. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it begins to thicken.
⏱️ 5 min
- 8
Stir in the Dijon mustard and a squeeze of fresh lemon juice (about 1 teaspoon). Taste and adjust seasoning if needed.
⏱️ 1 min
- 9
Once the chicken is cooked, carefully remove it from the roasting pan and set aside to rest. Add the remaining 2 tablespoons of water to the roasting pan and scrape up any drippings. Pour these chicken drippings into the simmering sauce in the skillet.
⏱️ 1 min
- 10
Continue to simmer the sauce for another 2-3 minutes, or until it reaches your desired consistency. Stir in the chopped fresh chives.
⏱️ 3 min
- 11
Serve the creamy chicken immediately over cooked white rice (or egg noodles or mashed potatoes). Spoon a generous amount of the creamy sauce over the chicken and garnish with additional fresh chives, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chicken over Rice
For the Creamy Chicken
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt, divided, or as needed
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 shallot, minced
- 1/2 lemon, zested and juiced
- 1 teaspoon fresh rosemary, finely chopped
- 1/4 cup water, divided
- 1 1/2 cups heavy cream
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon Dijon mustard
- 2 tablespoons fresh chives, chopped, plus more for garnish
For Serving (Optional)
- 3 cups white rice, cooked
Instructions
- 1
Preheat your oven to 375°F (190°C). Pat the chicken thighs dry with paper towels. Season both sides of the chicken thighs generously with 3/4 teaspoon of salt.
⏱️ 5 min•🌡️ 375 - 2
In a large oven-safe skillet or Dutch oven, melt the butter and olive oil over medium-high heat. Once the fat is shimmering, place the chicken thighs skin-side down in the hot pan. Sear for 6-8 minutes, until the skin is golden brown and crispy. Flip the chicken and sear the other side for 2-3 minutes.
⏱️ 10 min - 3
Remove the seared chicken thighs from the pan and place them onto a small roasting pan or baking dish. Transfer the roasting pan with the chicken to the preheated oven and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).
⏱️ 15 min•🌡️ 375 - 4
While the chicken bakes, return the skillet to medium heat (do not clean it). Add the minced shallot and the remaining 1/4 teaspoon of salt to the hot fat in the pan. Sauté for 2-3 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
⏱️ 3 min - 5
Stir in the lemon zest and chopped rosemary. Cook for another 1-2 minutes until fragrant.
⏱️ 2 min - 6
Add 2 tablespoons of water to the pan. Stir and continue to scrape up any remaining browned bits, allowing the water to reduce slightly.
⏱️ 1 min - 7
Pour in the heavy cream and black pepper. Bring the sauce to a gentle simmer, stirring occasionally, and cook for 3-5 minutes until it begins to thicken.
⏱️ 5 min - 8
Stir in the Dijon mustard and a squeeze of fresh lemon juice (about 1 teaspoon). Taste and adjust seasoning if needed.
⏱️ 1 min - 9
Once the chicken is cooked, carefully remove it from the roasting pan and set aside to rest. Add the remaining 2 tablespoons of water to the roasting pan and scrape up any drippings. Pour these chicken drippings into the simmering sauce in the skillet.
⏱️ 1 min - 10
Continue to simmer the sauce for another 2-3 minutes, or until it reaches your desired consistency. Stir in the chopped fresh chives.
⏱️ 3 min - 11
Serve the creamy chicken immediately over cooked white rice (or egg noodles or mashed potatoes). Spoon a generous amount of the creamy sauce over the chicken and garnish with additional fresh chives, if desired.