Description
Creamy Smothered Chicken and Rice is a comforting, one-pot dish featuring tender chicken cooked in a rich, velvety cream sauce served over fluffy long-grain white rice. This easy-to-make recipe uses simple pantry ingredients and aromatics, making it perfect for busy weeknights or relaxed weekends. With customizable options and family-friendly flavors, it’s the ultimate cozy meal that’s both satisfying and versatile.
Ingredients
Scale
Chicken and Meat
- 4–6 chicken thighs or breasts, bone-in or boneless
Rice
- 1 cup long-grain white rice, uncooked
Dairy & Liquids
- 1 cup heavy cream or half-and-half
- 2 cups chicken broth
- 2 tablespoons butter
Oils & Thickeners
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (or gluten-free flour alternative)
Aromatics & Seasonings
- 1 medium onion, diced
- 3 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon thyme or 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces until golden brown on both sides, about 4-5 minutes per side, locking in the moisture and flavor.
- Sauté Aromatics: Remove the chicken from the pan and set aside. Add butter to the skillet, then sauté diced onions and minced garlic until the onions become translucent and fragrant, about 3-4 minutes.
- Make the Creamy Sauce: Sprinkle flour over the sautéed onions and garlic, stirring quickly to form a roux. Gradually whisk in the chicken broth and heavy cream, stirring constantly until the sauce thickens and becomes smooth and creamy.
- Combine and Cook Rice: Return the chicken to the skillet, nestling it into the sauce. Add the uncooked rice along with salt, pepper, and herbs. Cover the pan, reduce heat to low, and simmer gently for 18-20 minutes, or until the rice is tender and the chicken is fully cooked.
- Final Touches: Remove the skillet from heat and let the dish rest, covered, for 5 minutes. Garnish with fresh parsley or thyme before serving to add brightness and aroma.
Notes
- Use bone-in chicken thighs for extra flavor and juiciness.
- Do not skip making the roux to ensure a smooth and thick sauce.
- Simmer on low heat to avoid burning and to cook the rice properly.
- Let the dish rest for 5 minutes off the heat to meld flavors.
- Adjust seasoning with salt, pepper, and herbs just before serving as cream can mellow flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: creamy chicken recipe, smothered chicken and rice, one pot meals, comfort food, easy chicken dinner
