# The Ingredients You'll Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp paprika
→ Aromatics
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
→ Sauce
07 - 2 tbsp unsalted butter
08 - 2 tbsp all-purpose flour (use gluten-free flour if needed)
09 - 2 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 tsp dried thyme
12 - 1/2 tsp dried oregano
→ Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1/2 tsp salt
→ Garnish
16 - 2 tbsp fresh parsley, chopped
# Step-by-Step Instructions:
01 - Pat the chicken thighs dry and season with salt, pepper, and paprika.
02 - In a large skillet over medium-high heat, melt 1 tbsp butter. Add chicken thighs and sear 3–4 minutes per side until golden brown. Remove and set aside.
03 - Reduce heat to medium. Add remaining 1 tbsp butter to the skillet. Sauté onions for 3 minutes until translucent, then add garlic and cook for 1 minute.
04 - Sprinkle flour over the onions and cook, stirring, for 1 minute. Gradually whisk in chicken broth, scraping up browned bits. Stir in cream, thyme, and oregano.
05 - Return chicken to the skillet, nestling into the sauce. Reduce heat to low, cover, and simmer for 25–30 minutes, until chicken is cooked through and sauce is thickened.
06 - Rinse rice under cold water. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
07 - Serve chicken and creamy sauce over rice. Garnish with chopped parsley.
