Creamy 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
Scale
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
Find it online: https://famdishes.com/creamy-smothered-chicken-and-rice-recipe/
