One-Pot Creamy Chicken over Rice

30 mins
Serves 1
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Directions

  1. 1Season both sides of the bone-in, skin-on chicken thighs with salt.
  2. 2Season both sides of the bone-in, skin-on chicken thighs with salt.
  3. 3Season both sides of the bone-in, skin-on chicken thighs with salt.
  4. 4Melt butter and oil in a pan.
  5. 5Melt butter and oil in a pan.
  6. 6Melt butter and oil in a pan.
  7. 7Place the chicken skin side down in the pan and cook until a nice color is achieved.
  8. 8Place the chicken skin side down in the pan and cook until a nice color is achieved.
  9. 9Place the chicken skin side down in the pan and cook until a nice color is achieved.
  10. 10Flip the chicken.
  11. 11Flip the chicken.
  12. 12Flip the chicken.
  13. 13Remove the chicken and place it on a roasting pan.
  14. 14Remove the chicken and place it on a roasting pan.
  15. 15Remove the chicken and place it on a roasting pan.
  16. 16Roast the chicken in the oven at 375 degrees Fahrenheit for about 15 minutes.
  17. 17Roast the chicken in the oven at 375 degrees Fahrenheit for about 15 minutes.
  18. 18Roast the chicken in the oven at 375 degrees Fahrenheit for about 15 minutes.
  19. 19Add minced shallot and a little salt to the hot fat in the pan and use the shallots to deglaze the pan.
  20. 20Add minced shallot and a little salt to the hot fat in the pan and use the shallots to deglaze the pan.
  21. 21Add minced shallot and a little salt to the hot fat in the pan and use the shallots to deglaze the pan.
  22. 22Add lemon zest and rosemary and cook for a couple of minutes.
  23. 23Add lemon zest and rosemary and cook for a couple of minutes.
  24. 24Add lemon zest and rosemary and cook for a couple of minutes.
  25. 25Add a splash of water to the pan.
  26. 26Add a splash of water to the pan.
  27. 27Add a splash of water to the pan.
  28. 28Add heavy cream and a little black pepper and continue cooking until it thickens.
  29. 29Add heavy cream and a little black pepper and continue cooking until it thickens.
  30. 30Add heavy cream and a little black pepper and continue cooking until it thickens.
  31. 31Add a touch of mustard and a little squeeze of lemon juice.
  32. 32Add a touch of mustard and a little squeeze of lemon juice.
  33. 33Add a touch of mustard and a little squeeze of lemon juice.
  34. 34Remove the cooked chicken from the oven and let it rest.
  35. 35Remove the cooked chicken from the oven and let it rest.
  36. 36Remove the cooked chicken from the oven and let it rest.
  37. 37Use a little water to get all the bits off the pan and add this back into the sauce.
  38. 38Use a little water to get all the bits off the pan and add this back into the sauce.
  39. 39Use a little water to get all the bits off the pan and add this back into the sauce.
  40. 40Cook the sauce again.
  41. 41Cook the sauce again.
  42. 42Cook the sauce again.
  43. 43Add the resting juices from the chicken to the sauce.
  44. 44Add the resting juices from the chicken to the sauce.
  45. 45Add the resting juices from the chicken to the sauce.
  46. 46Continue simmering the sauce until it thickens.
  47. 47Continue simmering the sauce until it thickens.
  48. 48Continue simmering the sauce until it thickens.
  49. 49Add a little bit of chives.
  50. 50Add a little bit of chives.
  51. 51Add a little bit of chives.
  52. 52Spoon the sauce directly over the top of the chicken.
  53. 53Spoon the sauce directly over the top of the chicken.
  54. 54Spoon the sauce directly over the top of the chicken.
  55. 55Garnish with a little more chives.
  56. 56Garnish with a little more chives.
  57. 57Garnish with a little more chives.
  58. 58Serve over rice.
  59. 59Serve over rice.
  60. 60Serve over rice.

Ingredients

  • bone-in, skin-on chicken thighs
  • bone-in, skin-on chicken thighs
  • bone-in, skin-on chicken thighs
  • salt
  • salt
  • salt
  • butter
  • butter
  • butter
  • oil
  • oil
  • oil
  • minced shallot
  • minced shallot
  • minced shallot
  • lemon zest
  • lemon zest
  • lemon zest
  • rosemary
  • rosemary
  • rosemary
  • water
  • water
  • water
  • heavy cream
  • heavy cream
  • heavy cream
  • black pepper
  • black pepper
  • black pepper
  • mustard
  • mustard
  • mustard
  • lemon juice
  • lemon juice
  • lemon juice
  • chives
  • chives
  • chives
  • rice
  • rice
  • rice

Equipment

roasting panoven

Tips

  • The chicken bits at the bottom of the pan will create a chicken stock, so no extra chicken stock is needed.
  • You can serve this dish over egg noodles or mashed potatoes instead of rice.