Description
A cozy and comforting Creamy Smothered Chicken and Rice recipe featuring tender chicken thighs or breasts cooked in a rich, silky sauce with fluffy rice. Perfect for quick weeknight dinners, this one-pan meal is simple to prepare, uses pantry staples, and delivers warm, satisfying flavors that the entire family will love.
Ingredients
Scale
Chicken
- 1.5 lbs boneless, skinless chicken thighs or breasts
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
Sauce and Aromatics
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 tsp dried thyme (or fresh thyme for garnish)
- Salt and pepper, to taste
- Optional: Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Chicken: Season the chicken thighs or breasts with salt, pepper, and paprika. Heat butter and olive oil in a large skillet over medium heat. Brown the chicken on both sides until golden but not fully cooked through. Remove chicken from skillet and set aside to rest.
- Sauté Aromatics: In the same skillet, add diced onions and minced garlic. Sauté until onions are translucent and fragrant, scraping up any browned bits from the chicken to intensify flavor.
- Make the Roux and Sauce Base: Sprinkle flour over the sautéed onions and garlic. Stir constantly to cook out the raw flour taste. Slowly whisk in the chicken broth and heavy cream, stirring continuously to create a smooth, creamy sauce.
- Cook the Rice: Add the rice to the skillet, stirring to coat it well with the sauce. Bring to a gentle simmer, then cover and cook for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Return Chicken to the Pan: Nestle the browned chicken pieces back into the creamy rice mixture. Cover and cook on low heat for another 10 minutes, allowing the chicken to finish cooking through and flavors to meld.
- Final Touches: Taste and adjust seasoning as needed. Add fresh thyme or parsley for a burst of herbal freshness. Gently stir everything together and serve warm.
Notes
- Use bone-in chicken thighs for deeper flavor; adjust cooking time accordingly.
- Cook the flour with aromatics thoroughly to avoid lumps and raw taste.
- Simmer the dish gently to prevent the sauce from curdling or separating.
- Let chicken rest after browning to keep it juicy when fully cooked.
- Add fresh herbs at the end of cooking to retain bright flavor and color.
- For dairy-free option, substitute heavy cream with coconut milk or cashew cream.
- Vegetables like bell peppers, mushrooms, or spinach can be added during cooking for extra flavor and nutrition.
- Use brown rice or quinoa for a healthier variation, adjusting liquid and cooking time accordingly.
- Reheat gently and add a splash of broth or cream to refresh the sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: creamy chicken, smothered chicken and rice, one pan chicken recipe, weeknight dinner, comfort food, creamy sauce chicken