Description
Crispy-tender chicken thighs draped in a rich cheese glaze atop creamy, toasted rice. This one-pot meal adapts to any crowd and delivers weeknight comfort with a touch of sophistication.
Ingredients
Unsalted butter 2 tbsp
Olive oil 1 tbsp
Yellow onion 1 large
Garlic 1 tbsp, minced
White mushrooms 1 cup
Boneless skinless chicken thighs 1 lb
All-purpose flour 1/4 cup
Whole milk 2 cups
Shredded cheddar cheese 1 cup
Rice 1 cup (white or brown)
Instructions
Melt butter in a 12-inch skillet over high heat. Add oil, onions, and garlic. Cook 3 minutes until onions soften.
Add mushrooms (optional) and cook 2 minutes. Transfer to a bowl, leaving 2 tbsp of liquid in the pan.
Season chicken thighs with salt and pepper. Cook in the pan 4 minutes per side until golden.
Add remaining mushroom liquid to the pan. Stir in flour to make a roux, then mix in milk and shredded cheese until smooth.
Add rice and stir to coat in the cheese sauce. Simmer 20 minutes until rice is tender and sauce is thickened.
Let rest 10 minutes before serving to allow the rice to hydrate fully.
Notes
Use cast-iron skillet for even browning
Swap spinach for mushrooms in a vegetarian version
Add 1 tsp Italian seasoning for extra depth
Resting the dish is crucial for perfect rice texture
- Prep Time: 15
- Cook Time: 40
- Category: DINNER
- Method: Stovetop cooking
- Cuisine: All-American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg