Creamy Smothered Chicken & Rice Recipe
Introduction
Creamy Smothered Chicken & Rice is a comforting dish featuring tender chicken thighs or breasts cooked in a rich, savory cream sauce. This recipe balances hearty flavors and creamy texture, making it perfect for a satisfying weeknight dinner.
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 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 skillet. Sauté until soft, fragrant, and lightly golden.
- Step 4: Sprinkle the flour over the onions and garlic, stirring to form a paste. Cook for about 1 minute to eliminate the raw flour taste.
- Step 5: Slowly pour in the chicken broth while stirring continuously. Add the heavy cream (or half-and-half) and Worcestershire sauce. Let the sauce simmer until it thickens slightly.
- Step 6: Nestle the browned chicken back into the skillet. Spoon sauce over the chicken and simmer on low heat for 10–15 minutes until the chicken is cooked through 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
- For dairy-free, substitute heavy cream with coconut milk.
- Serve over cauliflower rice for a low-carb option.
- Use gluten-free flour if needed for thickening the sauce.
- Add mushrooms for an earthy flavor or spinach for freshness.
- Include a splash of lemon juice at the end to brighten the dish.
- In winter, toss in carrots and peas to make it heartier.
- In summer, use fresh herbs and reduce the cream for a lighter meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens too much to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, both boneless chicken thighs and breasts work well. Thighs tend to remain juicier and more tender when cooked in the sauce.
Is it necessary to cook the rice separately?
Cooking the rice separately ensures it stays fluffy and prevents the sauce from becoming too thick or heavy. This method gives the best texture for both components.
PrintCreamy Smothered Chicken & Rice Recipe
This Creamy Smothered Chicken & Rice recipe features tender boneless chicken thighs or breasts smothered in a rich, savory sauce made from heavy cream, chicken broth, and a hint of Worcestershire sauce. The dish balances comfort and nourishment, with juicy chicken seared to perfection and simmered in a silky roux-based gravy, served over fluffy rice for a satisfying meal that delights the senses.
- 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
- 1 ½ lbs (700 g) boneless chicken thighs or breasts
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Sauce and Aromatics
- 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
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken pieces dry with paper towels. Generously season both sides with salt, pepper, smoked paprika, and Italian seasoning to infuse the meat with a flavorful base.
- Sear to perfection: Heat olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and caramelized on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté aromatics: In the same skillet, add diced onion and minced garlic. Cook over medium heat until the onions become soft, fragrant, and lightly golden, releasing a wonderful aroma that forms the backbone of the sauce.
- Build the roux: Sprinkle the all-purpose flour over the softened onions and garlic. Stir constantly to combine and cook the mixture for about 1 minute, forming a paste that will thicken the sauce without lumps.
- Add liquids: Gradually pour in the chicken broth while stirring to incorporate the roux smoothly. Then add the heavy cream or half-and-half and Worcestershire sauce. Bring the mixture to a gentle simmer. Continue to cook until the sauce thickens slightly and becomes silky.
- Return the chicken: Nestle the seared chicken back into the skillet, spooning sauce over the top. Reduce heat to low and let the dish simmer gently for 10 to 15 minutes until the chicken is fully cooked through and tender.
- Serve: Spoon the creamy smothered chicken over warm cooked rice. Drizzle extra sauce on top and garnish with fresh parsley. Serve immediately for a comforting and satisfying meal.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk.
- Use gluten-free all-purpose flour to make the recipe gluten-free.
- Serve over cauliflower rice for a low-carb alternative.
- Add mushrooms, spinach, peas, or smoked paprika to customize flavor and nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove adding broth if the sauce becomes too thick.
Keywords: smothered chicken, creamy chicken, chicken and rice, comfort food, skillet chicken, easy dinner, creamy sauce
