This Creamy Smothered Chicken and Rice dish is rich, savory, and packed with flavor. Tender chicken thighs are smothered in a creamy sauce and served over a bed of fluffy rice for a satisfying meal. It’s the perfect comfort food for any night of the week, offering creamy textures and bold, delicious flavors.
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Why You’ll Love This Creamy Smothered Chicken and Rice
- Creamy and comforting: The chicken is smothered in a velvety, creamy sauce that perfectly complements the fluffy rice.
- Simple ingredients: Easy-to-find ingredients that make a big impact in flavor.
- Tender chicken: Bone-in, skinless chicken thighs stay juicy and tender while soaking up the savory sauce.
- One-pan meal: Everything cooks together in one pan, making cleanup a breeze.
Ingredients for Creamy Smothered Chicken and Rice
For the Chicken and Rice:
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
For the Creamy Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for a tangy kick)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Tools You’ll Need:
- Large skillet or Dutch oven
- Mixing bowls
- Spoon or spatula
- Measuring cups and spoons
How to Make Creamy Smothered Chicken and Rice
Step 1: Season and Sear the Chicken
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken thighs with salt, pepper, garlic powder, and onion powder on both sides.
- Add the chicken thighs to the skillet and cook for 5-7 minutes per side until they are golden brown. Remove the chicken from the skillet and set it aside.
Step 2: Cook the Rice
- In the same skillet, add 1 tablespoon of butter. Once melted, add the rice and stir it to coat in the butter for 1-2 minutes.
- Add chicken broth, heavy cream, thyme, paprika, and the bay leaf. Stir to combine.
- Return the chicken thighs to the skillet, placing them on top of the rice. Bring everything to a simmer, then cover the skillet with a lid.
- Reduce the heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
Step 3: Make the Creamy Sauce
- While the chicken and rice are cooking, heat 1 tablespoon of olive oil in a separate pan over medium heat.
- Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes.
- Pour in the chicken broth and bring it to a simmer. Cook for 5 minutes to reduce slightly.
- Stir in the heavy cream and Dijon mustard (if using). Let the sauce simmer and thicken for another 5 minutes, then season with salt and pepper to taste.
Step 4: Smother the Chicken
- Once the chicken and rice are done, remove the skillet from the heat.
- Pour the creamy sauce over the chicken and rice, making sure the chicken is fully coated.
- Let it rest for a few minutes before serving.
Step 5: Serve and Garnish
- Serve the creamy chicken and rice on a platter, or plate individually. Garnish with fresh parsley for an extra touch of color and flavor.
Serving Suggestions
- Pair with steamed vegetables or a simple green salad for a well-rounded meal.
- Serve with warm bread or cornbread to soak up the delicious creamy sauce.
- For extra flavor, top with shredded cheese or a squeeze of lemon juice.
Tips for the Best Creamy Smothered Chicken and Rice
- Make sure to sear the chicken well to develop a rich flavor in the dish.
- If you prefer a thicker sauce, let the cream sauce simmer longer or add a tablespoon of flour to thicken it.
- You can use chicken breasts instead of thighs, but keep in mind that chicken thighs tend to be juicier and more flavorful.
- For added depth of flavor, you can also add mushrooms or bell peppers to the creamy sauce.
Storage and Reheating Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stove over low heat or in the microwave until heated through.
Frequently Asked Questions (FAQ)
Can I make this dish with boneless chicken?
Yes, you can use boneless chicken breasts or thighs. The cooking time may be shorter, around 15-18 minutes, since the meat cooks faster.
Can I use half-and-half instead of heavy cream?
Yes, you can substitute half-and-half for a lighter version, though the sauce won’t be as rich and creamy.
Can I make this in advance?
Yes, you can prepare the chicken and rice ahead of time, store it in the fridge, and reheat when ready to serve. The flavor actually improves after sitting for a while.
Conclusion: A Comforting, Creamy Meal
This Creamy Smothered Chicken and Rice is the epitome of comfort food. Tender chicken, creamy sauce, and fluffy rice all come together to create a meal that’s both satisfying and full of flavor. Perfect for a family dinner or a cozy evening at home!
Preparation Time: 10 minutes
Cooking Time: 40-45 minutes
Cuisine: American, Comfort Food
Nutritional Information (per serving)
Calories: 480
Protein: 32g
Carbohydrates: 40g
Fat: 24g
Fiber: 2g
Enjoy this creamy, savory chicken and rice dish!
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Creamy Smothered Chicken and Rice
- Total Time: 0 hours
Description
This Creamy Smothered Chicken and Rice dish is rich, savory, and packed with flavor. Tender chicken thighs are smothered in a creamy sauce and served over a bed of fluffy rice for a satisfying meal. It’s the perfect comfort food for any night of the week, offering creamy textures and bold, delicious flavors.
Subscribe to our newsletter for more comforting, home-cooked recipes and get this one delivered straight to your inbox.
Ingredients
For the Chicken and Rice:
- 4 bone-in, skinless chicken thighs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 bay leaf
For the Creamy Sauce:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional, for a tangy kick)
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
Step 1: Season and Sear the Chicken
- Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
- Season the chicken thighs with salt, pepper, garlic powder, and onion powder on both sides.
- Add the chicken thighs to the skillet and cook for 5-7 minutes per side until they are golden brown. Remove the chicken from the skillet and set it aside.
Step 2: Cook the Rice
- In the same skillet, add 1 tablespoon of butter. Once melted, add the rice and stir it to coat in the butter for 1-2 minutes.
- Add chicken broth, heavy cream, thyme, paprika, and the bay leaf. Stir to combine.
- Return the chicken thighs to the skillet, placing them on top of the rice. Bring everything to a simmer, then cover the skillet with a lid.
- Reduce the heat to low and cook for 20-25 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (75°C).
Step 3: Make the Creamy Sauce
- While the chicken and rice are cooking, heat 1 tablespoon of olive oil in a separate pan over medium heat.
- Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes.
- Pour in the chicken broth and bring it to a simmer. Cook for 5 minutes to reduce slightly.
- Stir in the heavy cream and Dijon mustard (if using). Let the sauce simmer and thicken for another 5 minutes, then season with salt and pepper to taste.
Step 4: Smother the Chicken
- Once the chicken and rice are done, remove the skillet from the heat.
- Pour the creamy sauce over the chicken and rice, making sure the chicken is fully coated.
- Let it rest for a few minutes before serving.
Step 5: Serve and Garnish
- Serve the creamy chicken and rice on a platter, or plate individually. Garnish with fresh parsley for an extra touch of color and flavor.
Notes
- Make sure to sear the chicken well to develop a rich flavor in the dish.
- If you prefer a thicker sauce, let the cream sauce simmer longer or add a tablespoon of flour to thicken it.
- You can use chicken breasts instead of thighs, but keep in mind that chicken thighs tend to be juicier and more flavorful.
- For added depth of flavor, you can also add mushrooms or bell peppers to the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Cuisine: American, Comfort Food
