Comforting Butter Chicken with Rice – Flavor-Packed & Lighter
A rich, creamy, and comforting one-pot chicken and potato dish filled with vegetables, herbs, and a hint of cream—perfect for cozy nights and easy gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
1.5 lbs boneless skinless chicken thighs
1 tbsp olive oil
1 tbsp butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 carrots, sliced
2 celery stalks, chopped
1.5 lbs Yukon Gold potatoes, cubed
1 tsp fresh rosemary, chopped
1 tsp fresh thyme leaves
2 cups chicken broth
1/2 cup heavy cream
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
-
Pat chicken dry and season with salt and pepper.
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In a large skillet or Dutch oven, heat butter and olive oil over medium-high. Sear chicken for 4–5 minutes per side. Remove and set aside.
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Lower heat to medium, add onion, garlic, carrots, and celery. Sauté for 5 minutes.
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Deglaze the pan with a splash of broth, scraping up browned bits.
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Return chicken to the pan. Add potatoes, herbs, and remaining broth.
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Cover and simmer on low for 25–30 minutes, until potatoes are tender.
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Stir in cream and simmer uncovered for 5 minutes.
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Adjust seasoning and serve hot with fresh parsley.
Notes
Substitute with bone-in chicken for deeper flavor. Use coconut milk for dairy-free version. Add greens or mushrooms for variation.