Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups long-grain white rice, rinsed
  • 2 cups chicken broth, low sodium
  • 1 can (10.5 oz) cream of mushroom soup
  • 1/2 cup sour cream
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning

Instructions:

  1. In a large bowl, toss the chicken thighs with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until fully coated.
  2. In a 9x13 inch baking dish, stir together the rinsed rice, chicken broth, cream of mushroom soup, sour cream, diced onion, minced garlic, and Italian seasoning until the mixture is velvety.
  3. Arrange the seasoned chicken thighs in a single layer on top of the rice mixture, pressing them in slightly.
  4. Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 30 minutes.
  5. Remove the foil and bake for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the tops are browned and crisp.