Main Meals10.27.2026

Smothered Chicken Thighs

Name: Smothered Chicken Thighs
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 1/2 lb boneless, skinless chicken thighs; 3-4 carrots, cut into sticks; 1/2 large yellow onion, sliced; 1 tbsp avocado oil; 1 1/2 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1 tsp dried oregano; 1 fresh rosemary, sprig; 4-5 fresh thyme, sprigs; 1-2 bay leaves; 2 tbsp butter; 2 cup chicken broth; 2 tbsp cornstarch, use 3 tbsp for a thicker gravy; 2 tbsp water, use 3 tbsp for a thicker gravy; 100 g white basmati rice, dry; 35 g quinoa, dry; 35 g red lentils, dry; 35 g pearled barley, dry

Prep Time: 15 min

Total Time: 135 min

Serves 5

Tender oven-braised chicken thighs smothered in a rich herby gravy with carrots and onions, served over fluffy multigrain rice.

Nutrition Facts

Per serving · 1 serving (of 5)

Calories 480 kcal
Fat 18.5g
Protein 35g
Carbs 42g
Fiber 4g
Sugar 3.5g
Sodium 950mg

Ingredients

1 1/2 lb boneless, skinless chicken thighs
3-4 carrots (cut into sticks)
½ large yellow onion (sliced)
1 tbsp avocado oil
1 1/2 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dried oregano
1 fresh rosemary (sprig)
4-5 fresh thyme (sprigs)
1-2 bay leaves
2 tbsp butter
2 cup chicken broth
2 tbsp cornstarch (use 3 tbsp for a thicker gravy)
2 tbsp water (use 3 tbsp for a thicker gravy)

For the multigrain rice

100 g white basmati rice (dry)
35 g quinoa (dry)
35 g red lentils (dry)
35 g pearled barley (dry)

Instructions

Preheat oven to 350°F. Add chicken thighs, carrots, and sliced onions to a baking dish. Drizzle with olive oil and season heavily with salt, pepper, garlic powder, onion powder, paprika, and italian seasoning.

Add rosemary, thyme, bay leaves, butter, and chicken bone broth. Cover tightly with foil and bake at 350°F for approximately 90 minutes.

Add the white rice, lentils, quinoa, and barley (or any mixed grains you prefer) to the bowl of a rice cooker (or a pot). Rinse the grains with water and drain multiple times until the water runs clear.

Add 2 cups of water to the grains and turn on the rice cooker.

Remove the chicken from the oven and carefully pour just the broth into a separate bowl or measuring cup.

Mix 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir the slurry into the hot broth, then pour everything back over the chicken and veggies.

Return to the oven uncovered at 400°F for approximately 30 minutes, or until the gravy has thickened and the chicken is tender.

When the rice is done, uncover it and fluff it with a fork.

Serve the smothered chicken and veggies over the multigrain rice and add fresh thyme to garnish.

Smothered Chicken Thighs

Nutrition Facts

Ingredients

For the multigrain rice

Instructions

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