Ingredients
- 4 chicken thighs or breasts (bone-in or boneless)
- 2 tbsp olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1/2 cup heavy cream or milk
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 1 tsp dried thyme or Italian seasoning
- 4 cups cooked white or brown rice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Season chicken with salt, pepper, and thyme.
- Heat oil or butter in a skillet over medium heat. Brown chicken on both sides, then remove and set aside.
- In the same skillet, sauté diced onion and minced garlic until soft and fragrant.
- Sprinkle flour into the skillet and stir to form a roux. Cook for 1 minute.
- Slowly whisk in chicken broth, scraping up browned bits. Stir in cream or milk and bring to a simmer.
- Return chicken to the skillet, cover, and simmer 15–20 minutes until chicken is tender and cooked through.
- Serve hot over cooked rice. Garnish with parsley if desired.
Notes
- Add mushrooms, bell peppers, or peas for extra veggies.
- Use cayenne or smoked paprika for a spicy kick.
- Substitute sour cream or Greek yogurt for a tangy gravy variation.
- Serve with cauliflower rice or quinoa for low-carb or gluten-free options.
- Swap herbs for rosemary, sage, or Italian blend as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg
