Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender chicken thighs simmered in a rich, flavorful sauce made with garlic, onions, herbs, and creamy heavy cream. Served over perfectly cooked long-grain white rice, this dish delivers a deliciously hearty and satisfying dinner that’s easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 2 lbs chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch, mixed with 1 tablespoon water (optional, for thickening)
For the Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
Instructions
- Season the Chicken: Pat the chicken pieces dry and season both sides evenly with salt, black pepper, garlic powder, onion powder, and paprika. This creates a flavorful base for the dish.
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the hot oil and sear for about 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Prepare the Sauce: In the same skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Add Liquids and Herbs: Pour in the chicken broth, heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir well to combine all ingredients into a creamy sauce.
- Simmer the Chicken in Sauce: Return the seared chicken pieces to the skillet, nestling them into the sauce. Cover and let the chicken simmer over low heat for 20-25 minutes until fully cooked and tender.
- Cook the Rice: Meanwhile, rinse the rice under cold water until water runs clear. In a separate pot, bring the 3 cups of water or chicken broth to a boil. Add the rinsed rice, reduce heat to low, cover, and cook for about 18 minutes or until the rice is tender and all liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- Thicken the Sauce (optional): If desired, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir this into the simmering sauce and cook for an additional 2-3 minutes until the sauce thickens.
- Serve: Spoon the cooked rice onto plates and top with the creamy smothered chicken and sauce. Garnish with additional dried parsley if desired and enjoy warm.
Notes
- You can use either chicken thighs or breasts based on preference; thighs offer more tenderness.
- Adjust seasoning salt and pepper to taste, especially if using low-sodium broth.
- Cooking the rice in chicken broth adds extra flavor but water can be used as an alternative.
- Use cornstarch slurry sparingly to avoid over-thickening the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Keywords: Creamy chicken recipe, smothered chicken, chicken and rice, stovetop chicken dinner, comfort food chicken
Find it online: https://mjrecipe.com/creamy-smothered-chicken-and-rice-recipe/