Featured Recipe

Creamy Chicken Rice Skillet

Name: Creamy Chicken Rice Skillet
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Ingredients: 4 bone-in skin-on chicken thighs; 1½ tsp kosher salt divided; 1 tsp smoked paprika; 1 tsp garlic powder; ½ tsp black pepper; 1 tbsp olive oil; 1 cup long grain white rice; 2¾ cups chicken broth; 3 cloves garlic minced; ⅓ cup dry white cooking wine; 2 bay leaves; 1 tsp dried thyme; ½ cup sliced mushrooms; ½ cup chopped leeks (white and light green parts only); 1 cup frozen peas; 1 cup diced sweet potatoes; ¾ cup canned coconut milk; ½ cup grated pecorino cheese; 2 tbsp chopped fresh parsley

By Kate

Created on 22 January 2026

Chicken thighs salted ahead, seasoned with smoky spices. Cast iron sizzles olive oil, skin crisps, meat firms. Remove and rest. Add raw rice, broth, garlic, white wine, thyme swapped for Italian seasoning, leeks swap in for pearl onions, bay leaves remain. Simmer gently until rice soft, tender—watch liquid absorb, no stirring frenzy. Fold in cream swapped for coconut milk, pecorino over Parmesan, peas, diced sweet potato replaces carrots, fresh parsley brightens. Return chicken, meld warmth, sauce thickens, clings. Timing cues: rice al dente, sauce coats like velvet. Savory aroma, slight tang from wine and cheese. Simple, layered flavors. Practical tweaks and pro tips along the way.

Prep: 25 min

Cook: 45 min

Total: 70 min

Serves: 4 servings

chicken skillet comfort food easy dinner creamy

Introduction

Salt, rest, precisely timed sear, those basics form the backbone. Get the skin crispy and brown; that’s Maillard magic locking fat and flavor. Don’t rush the rice step—toast grains briefly in the pan to bring out nuttiness but simmer low so liquid slowly absorbs and cooks rice tender. No heavy stirring to avoid gummy results. Switching from classic heavy cream to coconut milk adds a surprising depth, subtle sweetness with lower fat, ideal for those seeking something different without losing lusciousness. Leeks instead of onions give softer grassy notes; sweet potato swaps the carrot’s earthiness for mild sweetness and color, which also cooks faster. White wine sharpens balance, cutting richness while lifting aroma. Pecorino substitutes Parmesan to add salty nuttiness with just enough bite. The end result is rich but layered with savory depth and sweetness. Resting chicken keeps it juicy; reheating in sauce keeps skin crisp. If cream used instead, add in last minute to prevent splitting. Chicken broth quality matters; homemade or low-sodium works best to control salt. If you forget to salt earlier, salt before seasoning, but flavor won’t be as integrated. Always watch heat; too hot makes skin burn before meat cooks, too low and skin stays rubbery. Sensory clues best guide you; that steady sizzle, golden crust, rice plump but not mushy, aroma shifting from raw to warm garlic and herbs. It’s about respecting each stage. This isn’t fancy, but it demands attention. That focus pays off every time.

Ingredients

4 bone-in skin-on chicken thighs

1½ tsp kosher salt divided

1 tsp smoked paprika

1 tsp garlic powder

½ tsp black pepper

1 tbsp olive oil

1 cup long grain white rice

2¾ cups chicken broth

3 cloves garlic minced

⅓ cup dry white cooking wine

2 bay leaves

1 tsp dried thyme

½ cup sliced mushrooms

½ cup chopped leeks (white and light green parts only)

1 cup frozen peas

1 cup diced sweet potatoes

¾ cup canned coconut milk

½ cup grated pecorino cheese

2 tbsp chopped fresh parsley

About the ingredients

Salting chicken in advance is step one—pulls moisture into skin, creating juicier meat and crispier skin once rendered. It requires patience; at least 30 minutes before cooking. Substitutions are intentional. Coconut milk replaces heavy cream to reduce dairy and add subtle sweetness. Pecorino Romano swaps Parmesan to enhance salty tang and sharpness without overpowering. Leeks bring softness and mild onion flavor, less pungent than pearl onions, which are swapped out for a cleaner aroma. Sweet potatoes replace carrots, cooking faster and adding earthiness with sweeter notes; dice small to ensure uniform cooking with peas. Fresh herbs like parsley finish the dish with fresh brightness—don’t skip. Stock recommendations: homemade or low-sodium preferred; avoid overly salty broth as cheese and seasoning add salt too. White cooking wine is important; dry varieties like Sauvignon Blanc preferred, but dry vermouth is an acceptable backup. If you omit alcohol, add lemon juice as acidity helps with flavor balance. Olive oil ideally extra virgin for flavor but can be light if high smoking point needed. Mushrooms must be fresh and sliced thin so they meld well in rice, bringing earthiness. Adjust liquid volume if different rice types used; jasmine rice won’t absorb liquid the same as long grain. Patience minimises risk of burning or undercooking. Don’t rinse rice or stir continuously; it breaks starch structure making it gummy. Latitude on timing needed depending on stove and cookware.

Method

Start salting chicken thighs 40-50 minutes before cooking. Salt is critical to moisture retention and flavor depth. Let thighs sit uncovered in fridge or on counter 10-15 minutes before cooking to take the chill off, ensuring even cooking.

Mix smoked paprika, garlic powder, 1 tsp salt, and pepper in a small bowl. Coat both sides of chicken evenly for that smoky, aromatic crust.

Heat cast iron skillet over medium-high heat until hot but not smoking. Add olive oil; oil should shimmer, not smoke. Lay thighs skin-side down. Listen for steady sizzle. Cook 3 to 4 minutes until skin crisps up, golden-brown and releases easily from pan. Flip, cook 4 minutes more until thigh firms but still juicy. Remove chicken, tent loosely with foil to rest. Resting traps juices; no poking or cutting here.

In same pan, reduce heat to medium. Toss in raw rice, mushrooms, garlic, leeks, bay leaves, and thyme. Stir quickly to toast rice slightly, fragrant and opaque. Pour in broth and white wine. The wine adds acid balance; if none, use extra broth with a teaspoon of lemon juice.

Cover pan with lid, lower heat to medium-low. Simmer gently for 18–22 minutes—don't open lid often or stir aggressively, rice needs steam to cook evenly without turning mushy. Check liquid; if too dry and rice still hard, add a splash of broth. At done: rice plump, tender, some grains may stick to pan edge but not burnt.

Remove bay leaves. Stir in coconut milk and pecorino cheese. Swap cream for coconut milk to add subtle sweetness and tropical complexity, plus tenderness. Pecorino adds salt and nuttiness in place of Parmesan.

Fold in frozen peas and diced sweet potatoes for texture contrast. Sweet potatoes need shorter cooking; smaller dice so they soften quickly during final simmer.

Nestle chicken thighs back into skillet, skin side up. Simmer uncovered on low for 5 to 8 minutes. This thickens sauce into creamy coating, melds flavors, heats chicken all the way through.

Finish with chopped fresh parsley. Taste, adjust salt and pepper carefully—pecorino is salty.

Serve straight from pan. Chicken skin stays crisp, rice stays creamy but not gluey. Taste notes of smoke, earthiness, sweet potato warmth.

If no cast iron, use heavy-bottomed nonstick or stainless pan but watch heat so oil doesn’t burn. Instead of leeks, yellow onion finely diced works fine.

Technique Tips

Salting chicken ahead is not optional; it’s foundational for juicy, flavorful thighs. Skin crisping equals patience over heat management; cast iron works best due to heat retention, allowing skin to render fat properly. Avoid moving thighs too soon—if they stick, they aren’t ready. Turning too early tears skin, soggy skin risk. Resting chicken between searing and final cook allows carryover to complete internal temp without drying out. Using same pan for rice absorbs residue flavors; deglazing with broth and wine adds depth. Garlic and leeks added early infuse rice with aroma, mushrooms add umami—ensure they are sautéed just enough to soften, not brown. Lower heat for simmer prevents burning bottom; lid retains steam to cook rice perfectly. Checking texture by tasting is better than timers. Coconut milk and cheese fold in last; high heat risks separation. Return chicken for final low simmer to finish cooking, thicken sauce, meld flavors. Salt carefully at end; cheese salty enough. Parsley freshens final dish flavor. If you want more punch, add lemon zest or a dash of hot sauce before serving. If rice seems dry mid-simmer, add broth 1 tbsp at a time; too much liquid can cause mushy rice. No stirring prevents release of starch and gluey texture. Hands-on moment is crucial here; visual and tactile experience trump clock watching.

Chef's Notes

💡 Salting chicken hours before is vital. Draws moisture in. Flavors deepen. Resting time matters too. Let it sit uncovered. Chill off, then cook.
💡 Sear skin-side down in hot skillet. Listen for a steady sizzle. Instant read thermometer in thickest part, aim for 165°F. Don’t flip too soon, it’ll tear.
💡 Use same pan for rice—why waste flavor? Toast lightly to bring out nuttiness. Broth and wine bring depth. Keep the lid on, don’t stir.
💡 Coconut milk adds unique sweetness. Swap heavy cream, lower fat content. Pecorino is saltier—use less salt in the dish to avoid over seasoning.
💡 Small dice for sweet potatoes. They cook faster than carrots. Fold in peas at end for texture and color contrast. Brightens the dish visually.