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.

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Ingredients

Scale

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)

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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