This restaurant-quality dish features perfectly seared chicken thighs smothered in a rich, creamy mushroom and garlic sauce. The golden-brown skin locks in all the juices while the aromatic sauce creates an indulgent yet balanced meal. Paired with vibrant paprika rice studded with colorful vegetables, this complete dinner comes together in just 30 minutes, making it perfect for weeknight entertaining or special family meals.
Ingredients
For the Chicken:
- 600-700g (1.3-1.5 lbs) chicken thighs, bone-in, skin-on
- 1 teaspoon (5g / 0.2 oz) salt
- ½ teaspoon (1g) black pepper
- 1 teaspoon (2g / 0.1 oz) paprika
- 2 tablespoons (30ml / 1 fl oz) vegetable oil
- 2 tablespoons (30g / 1 oz) butter
For the Sauce:
- 1 red onion, sliced
- 3 garlic cloves, minced
- 250g (8.8 oz) mushrooms, sliced
- 2 tablespoons (30g / 1 oz) all-purpose flour
- 300ml (1¼ cups) chicken broth
- 200ml (¾ cup) heavy cream
- Salt and black pepper to taste
For the Paprika Rice:
- 1 cup (180g / 6.3 oz) long-grain rice
- 1 teaspoon (5g / 0.2 oz) salt
- 2 tablespoons (30ml / 1 fl oz) vegetable oil
- 1 tablespoon (15g / 0.5 oz) butter
- 1 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon (2g / 0.1 oz) paprika
- Salt and black pepper to taste
- Fresh dill, chopped
- Fresh parsley, chopped
Instructions
Step 1: Season the Chicken
Pat chicken thighs dry and season both sides generously with salt, black pepper, and paprika. Let rest for 5 minutes at room temperature.
Step 2: Sear the Chicken
Heat vegetable oil and butter in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook for 6-7 minutes until golden brown and crispy. Flip and cook another 5-6 minutes. Remove and set aside.
Step 3: Prepare the Rice Base
In a separate pot, bring salted water to boil. Add rice, reduce heat to low, cover and cook for 18-20 minutes until tender. Set aside.
Step 4: Sauté the Aromatics
In the same skillet used for chicken, add sliced red onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
Step 5: Cook the Mushrooms
Add sliced mushrooms to the pan and cook for 5-6 minutes until they release their moisture and become golden brown.
Step 6: Create the Sauce
Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually add chicken broth, whisking constantly to prevent lumps. Bring to a simmer.
Step 7: Add Cream
Reduce heat to low and stir in heavy cream. Season with salt and pepper. Simmer for 2-3 minutes until sauce thickens slightly.
Step 8: Braise the Chicken
Return chicken thighs to the pan, skin-side up. Cover and braise for 20-25 minutes until chicken is cooked through and tender.
Step 9: Prepare the Paprika Rice
Heat oil and butter in a large pan. Add diced onion and red bell pepper, cooking for 4-5 minutes until softened. Add cooked rice, paprika, salt, and pepper. Stir gently to combine.
Step 10: Finish and Serve
Stir fresh dill and parsley into the rice. Serve the chicken thighs over the paprika rice with the creamy mushroom sauce spooned over the top.
Time and Serving Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serves: 4 people
Nutrition (Per Serving)
Calories: 485 | Protein: 32g | Carbohydrates: 38g | Fat: 22g | Fiber: 2g
Why This Chicken Recipe Makes a Nutritious Family Meal
This balanced meal provides high-quality protein from chicken thighs, which contain more iron and zinc than chicken breast. The mushrooms contribute selenium, potassium, and B vitamins, while the colorful bell peppers add vitamin C and antioxidants. The rice provides sustained energy through complex carbohydrates, and the moderate use of cream adds calcium and flavor without being excessive. Fresh herbs contribute additional vitamins and minerals while enhancing taste. The cooking method retains most nutrients while creating satisfying flavors that encourage family members to enjoy a well-rounded meal together.