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Creamy Smothered Chicken And Rice is beautifully displayed in this featured image, showcasing its rich sauce and tender chicken.

Easy Creamy Smothered Chicken and Rice

This recipe delivers tender, juicy chicken simmered in a luscious, velvety cream sauce, served over perfectly cooked rice. The secret lies in creating a stable roux-based sauce and properly searing the chicken to lock in moisture, resulting in a comforting and flavorful meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into smaller pieces
  • 1 cup long-grain rice
  • 2 cups chicken broth, plus more for cooking rice
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 3 tablespoons butter
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper, optional
  • Salt to taste
  • Pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Equipment

  • large skillet
  • medium saucepan
  • mixing bowl
  • whisk
  • fork
  • measuring cups and spoons
  • Lid for skillet

Method
 

  1. Prepare the Rice: Cook the rice according to package directions, using chicken broth instead of water for extra flavor. Typically, this involves bringing 2 cups of chicken broth to a boil, adding the rice, reducing heat to low, covering, and simmering for 18-20 minutes, or until all the liquid is absorbed. Fluff with a fork and set aside.
  2. Season the Chicken: In a bowl, combine the chicken with paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Toss to coat evenly.
  3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  4. Sauté Aromatics: Add butter to the same skillet and melt over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  5. Make the Roux: Sprinkle the flour over the onions and garlic in the skillet. Cook, stirring constantly, for 1-2 minutes, until the flour is lightly golden.
  6. Create the Sauce: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the sauce to a simmer, stirring constantly, until it thickens, about 3-5 minutes.
  7. Add Cream and Chicken: Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste. Gently return the seared chicken to the skillet, nestling it into the sauce.
  8. Smother and Simmer: Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  9. Serve: Spoon the creamy smothered chicken and sauce over the cooked rice. Garnish with fresh parsley and serve immediately.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs. Searing the chicken is crucial for flavor and moisture. Cook the roux until lightly golden to eliminate the raw flour taste. Add the cream at the end and keep the heat low to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute half-and-half for heavy cream for a lighter sauce. A pinch of nutmeg adds warmth to the sauce.