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Creamy Smothered Chicken And Rice is pictured in this enticing featured image, showcasing a comforting and delicious meal.

BEST Creamy Smothered Chicken and Rice

This recipe delivers tender, juicy chicken simmered in a rich and flavorful creamy sauce, served over a bed of perfectly cooked rice. Mastering the techniques of searing the chicken, creating a smooth roux, and adding dairy at the end ensures a delicious and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter for chicken
  • 1 cup long-grain rice
  • 2 cups chicken broth for rice
  • 1/2 teaspoon salt for rice
  • 1 tablespoon butter for sauce
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth for sauce
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt to taste for sauce
  • Pepper to taste for sauce
  • 2 tablespoons chopped fresh parsley, for garnish

Equipment

  • medium saucepan
  • large skillet
  • whisk
  • fork
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board
  • spatula
  • Lid for skillet

Method
 

  1. Cook the Rice: In a medium saucepan, combine rice, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
  2. Prepare the Chicken: Season chicken breasts with salt and pepper.
  3. Sear the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side, until golden brown. Remove chicken from skillet and set aside.
  4. Make the Sauce: In the same skillet, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  5. Create the Roux: Stir in flour and cook for 1-2 minutes, stirring constantly, until the roux is smooth and lightly golden.
  6. Add Liquid and Simmer: Gradually whisk in chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring to a simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
  7. Finish the Sauce: Stir in heavy cream, Parmesan cheese, thyme, and rosemary. Season with salt and pepper to taste.
  8. Smother the Chicken: Return chicken breasts to the skillet and nestle them in the sauce. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through and no longer pink inside.
  9. Serve: Serve chicken and sauce over rice. Garnish with fresh parsley.

Notes

For best results, use long-grain rice that doesn't get mushy. Sear the chicken to lock in moisture. Simmer the chicken in the sauce to cook it through gently and infuse it with flavor. Add dairy last to prevent curdling. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave.