Ingredients
- 4 bone-in chicken thighs or breasts
- 1 onion, diced
- 3 garlic cloves, minced
- 2 cups chicken broth
- 1/2 cup heavy cream or milk
- 2 tbsp flour (for thickening)
- 2 tbsp butter or oil
- 2 cups cooked rice (white or brown)
- 1 tsp paprika
- Salt and black pepper, to taste
- Optional: fresh parsley for garnish
Instructions
- Season chicken with paprika, salt, and pepper.
- Heat oil in a large skillet over medium heat. Sear chicken on both sides until golden. Remove and set aside.
- In the same skillet, sauté onion and garlic until softened.
- Add butter and flour, stirring to form a roux. Cook 1 minute.
- Slowly whisk in chicken broth. Simmer until slightly thickened.
- Stir in cream and return chicken to the skillet. Cover and simmer gently until chicken is cooked through (internal temp 165°F / 74°C).
- Serve chicken over hot cooked rice, spooning gravy on top. Garnish with parsley if desired.
Notes
- Add mushrooms or bell peppers to the gravy for extra flavor.
- Use Cajun seasoning instead of paprika for a spicier twist.
- Make it lighter with milk instead of cream and less butter.
- Bake in the oven at 350°F (175°C) after searing for hands-off cooking.
- Reheat with a splash of broth or milk to keep gravy smooth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern American
- Diet: Halal
Nutrition
- Serving Size: 1 plate
- Calories: 510
- Sugar: 3g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg
