One-Pot Creamy Chicken over Rice

Name: One-Pot Creamy Chicken over Rice
Total time: 30 min
Cuisine: American
Ingredients: bone-in, skin-on chicken thighs; salt; butter; oil; minced shallot; lemon zest; rosemary; water; heavy cream; black pepper; mustard; lemon juice; chives; rice

30m

Serves 1

instagram.com

One-Pot Creamy Chicken over Rice

instagram.com

30m

Serves 1

Directions

1Season both sides of the bone-in, skin-on chicken thighs with salt.
2Melt butter and oil in a pan.
3Place the chicken skin side down in the pan and cook until a nice color is achieved.
4Flip the chicken.
5Remove the chicken and place it on a roasting pan.
6Roast the chicken in the oven at 375 degrees Fahrenheit for about 15 minutes.
7Add minced shallot and a little salt to the hot fat in the pan and use the shallots to deglaze the pan.
8Add lemon zest and rosemary and cook for a couple of minutes.
9Add a splash of water to the pan.
10Add heavy cream and a little black pepper and continue cooking until it thickens.
11Add a touch of mustard and a little squeeze of lemon juice.
12Remove the cooked chicken from the oven and let it rest.
13Use a little water to get all the bits off the pan and add this back into the sauce.
14Cook the sauce again.
15Add the resting juices from the chicken to the sauce.
16Continue simmering the sauce until it thickens.
17Add a little bit of chives.
18Spoon the sauce directly over the top of the chicken.
19Garnish with a little more chives.
20Serve over rice.

Ingredients

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

One-Pot Creamy Chicken over Rice

30m

Serves 1

instagram.com

One-Pot Creamy Chicken over Rice

instagram.com

30m

Serves 1

Directions

1Season both sides of the bone-in, skin-on chicken thighs with salt.
2Melt butter and oil in a pan.
3Place the chicken skin side down in the pan and cook until a nice color is achieved.
4Flip the chicken.
5Remove the chicken and place it on a roasting pan.
6Roast the chicken in the oven at 375 degrees Fahrenheit for about 15 minutes.
7Add minced shallot and a little salt to the hot fat in the pan and use the shallots to deglaze the pan.
8Add lemon zest and rosemary and cook for a couple of minutes.
9Add a splash of water to the pan.
10Add heavy cream and a little black pepper and continue cooking until it thickens.
11Add a touch of mustard and a little squeeze of lemon juice.
12Remove the cooked chicken from the oven and let it rest.
13Use a little water to get all the bits off the pan and add this back into the sauce.
14Cook the sauce again.
15Add the resting juices from the chicken to the sauce.
16Continue simmering the sauce until it thickens.
17Add a little bit of chives.
18Spoon the sauce directly over the top of the chicken.
19Garnish with a little more chives.
20Serve over rice.

Ingredients

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