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Creamy Smothered Chicken And Rice is beautifully displayed in this featured image, showcasing the dish's rich sauce and tender chicken.

Ultimate Creamy Smothered Chicken and Rice

This recipe delivers tender, juicy chicken in a luscious, creamy sauce, served over fluffy rice. It's a quick and flavorful dinner perfect for weeknights or cozy weekends, achieving a restaurant-quality result without spending hours in the kitchen.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into smaller pieces
  • 1 cup long-grain white rice
  • 2 cups chicken broth plus extra for cooking rice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • large skillet
  • Saucepan with lid
  • Measuring cups
  • Measuring spoons
  • whisk
  • fork
  • knife
  • cutting board
  • spatula

Method
 

  1. Rinse the rice until the water runs clear. Combine the rice with 2 cups of chicken broth (or water) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork and set aside.
  2. Season the chicken with paprika, garlic powder, onion powder, salt, and pepper.
  3. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown and cooked through (about 5-7 minutes per side). Remove the chicken from the skillet and set aside.
  4. Add the remaining 1 tablespoon of butter to the skillet. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
  5. Sprinkle the flour over the onion and garlic and cook for 1 minute, stirring constantly to create a roux. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce thickens slightly, about 3-5 minutes.
  6. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Gently simmer for 2-3 minutes, allowing the sauce to thicken further.
  7. Return the chicken to the skillet and spoon the cream sauce over it, ensuring it's fully coated. Simmer for another 2-3 minutes to allow the flavors to meld.
  8. Serve the Creamy Smothered Chicken and Rice over a bed of fluffy rice. Garnish with fresh parsley, if desired.

Notes

For a richer flavor, use homemade chicken broth. To prevent the cream from curdling, make sure the heat is on low when adding the cream. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can add mushrooms or other vegetables to the sauce for added flavor and nutrients. Thyme or oregano can be added to the spices for additional flavor.