Creamy Smothered Chicken and Rice Recipe
Introduction
Creamy Smothered Chicken & Rice is a comforting, flavorful dish that combines tender chicken with a rich, savory sauce served over fluffy rice. This recipe is perfect for a cozy weeknight dinner that feels indulgent yet nourishing.
Ingredients
- 1 ½ lbs (700 g) chicken thighs or breasts
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Step 1: Pat the chicken dry and season generously with salt, pepper, smoked paprika, and Italian seasoning.
- Step 2: Heat olive oil or butter in a skillet over medium-high heat. Add the chicken and brown on both sides until golden. Remove the chicken and set aside.
- Step 3: Add diced onions and minced garlic to the same skillet. Cook until soft, fragrant, and lightly golden, about 3-4 minutes.
- Step 4: Sprinkle the flour over the onions and garlic. Stir constantly to form a paste and cook for 1 minute to eliminate the raw flour taste.
- Step 5: Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream and Worcestershire sauce. Let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
- Step 6: Nestle the browned chicken back into the skillet. Spoon sauce over the chicken and reduce heat to low. Simmer for 10–15 minutes, or until the chicken is fully cooked and tender.
- Step 7: Serve the creamy smothered chicken over warm cooked rice. Drizzle extra sauce on top and garnish with fresh parsley.
Tips & Variations
- Use chicken thighs for juicier, more tender meat, but breasts work well too.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Try cauliflower rice instead of regular rice for a low-carb version.
- Add mushrooms, spinach, or smoked paprika for extra flavor and variety.
- Cook rice separately to keep it fluffy and avoid thickening the sauce too much.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove, adding a splash of chicken broth if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well, though thighs tend to stay juicier and more tender when cooked in the sauce.
How do I make the sauce thicker or thinner?
To thicken, let the sauce simmer a bit longer uncovered. To thin it, add a little more chicken broth or cream while reheating.
PrintCreamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken & Rice recipe combines tender, juicy chicken thighs or breasts with a rich, savory cream sauce made from heavy cream, chicken broth, and a hint of Worcestershire sauce. The dish is seared to build deep flavor, then simmered in a luscious, thickened sauce made with a simple roux. Served over fluffy rice and garnished with fresh parsley, it’s a warm, comforting meal perfect for any season. Versatile and easy to adapt to different dietary needs, this hearty dish nourishes both body and soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 1 ½ lbs (700 g) chicken thighs or breasts
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Sauce
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
To Serve
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken dry and generously season it with salt, pepper, smoked paprika, and Italian seasoning to infuse robust flavors.
- Sear to perfection: Heat olive oil or butter in a skillet over medium-high heat. Add the seasoned chicken and brown it on both sides until golden. Remove from skillet and set aside.
- Sauté aromatics: In the same skillet, add diced onions and minced garlic. Cook over medium heat until they become soft, fragrant, and lightly golden, building the flavor base for the sauce.
- Build the roux: Sprinkle the flour over the sautéed onions and garlic. Stir continuously to form a paste and cook for about 1 minute to eliminate raw flour taste.
- Add liquids: Slowly pour in the chicken broth while stirring to combine, then add the heavy cream and Worcestershire sauce. Let the mixture simmer gently until it thickens slightly into a silky sauce.
- Return the chicken: Nestle the browned chicken pieces back into the skillet. Spoon sauce over the chicken and reduce heat to low. Simmer for 10 to 15 minutes until the chicken is fully cooked and tender, allowing flavors to meld.
- Serve: Spoon the creamy smothered chicken over warm cooked rice. Drizzle additional sauce on top and garnish with fresh parsley for a bright finish.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Use gluten-free flour if you need a gluten-free meal.
- Serve over cauliflower rice for a low-carb adaptation.
- Add mushrooms or peas for extra fiber and flavor.
- Store leftovers in the refrigerator for up to 3 days, reheat gently with a splash of broth to loosen the sauce if thickened.
Keywords: creamy chicken, smothered chicken, chicken thighs, chicken breasts, creamy sauce, comfort food, chicken and rice, skillet chicken, easy dinner
