Why You’ll Love This Recipe

Creamy Smothered Chicken and Rice is a comforting, one-pan dish featuring tender chicken thighs nestled in a rich, savory cream sauce with perfectly cooked rice. This Southern-inspired meal brings cozy, homestyle flavors with minimal effort, making it ideal for busy weeknights or laid-back Sunday dinners. The rice absorbs the creamy sauce, making every bite full of flavor.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on for best flavor)long-grain white riceyellow oniongarlicchicken brothheavy creambutterolive oilpaprikadried thymeblack peppersalt

directions

Preheat oven to 350°F (175°C).

Season chicken thighs with salt, pepper, paprika, and dried thyme.

Heat olive oil and butter in a large oven-safe skillet or Dutch oven over medium-high heat.

Sear the chicken thighs, skin-side down first, until golden brown on both sides. Remove and set aside.

In the same skillet, sauté chopped onions until soft, then add minced garlic and cook for another minute.

Stir in the rice and let it toast for a minute to enhance flavor.

Pour in chicken broth and heavy cream, stirring to combine.

Return the chicken thighs to the skillet, placing them skin-side up over the rice mixture.

Cover with lid or foil and bake in the preheated oven for 35-40 minutes, or until rice is tender and chicken is fully cooked.

Remove the cover for the last 10 minutes of baking for a crispier chicken top.

Let rest for 5 minutes before serving to allow the sauce to thicken slightly.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 40 minutesRest time: 5 minutesTotal time: 1 hour

Variations

Use boneless, skinless chicken thighs for a lighter version.

Add mushrooms, peas, or spinach for extra veggies.

Swap heavy cream with coconut milk for a dairy-free alternative.

Try Cajun seasoning instead of paprika for a spicy twist.

Use brown rice, adjusting the liquid and cook time accordingly.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the microwave or on the stovetop over low heat with a splash of broth or cream to loosen the sauce.This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but they may cook faster. Check internal temp to avoid drying out.

Can I make this dish on the stovetop?

Yes, simmer covered on low heat for about 35-40 minutes until rice and chicken are fully cooked.

Is this recipe gluten-free?

Yes, as long as all ingredients (especially broth) are certified gluten-free.

What kind of rice works best?

Long-grain white rice is ideal as it cooks evenly and absorbs the sauce well.

Can I use milk instead of heavy cream?

You can, but the sauce will be thinner and less rich. Whole milk works best.

Do I have to sear the chicken first?

Searing adds flavor and texture, but you can skip it if you’re short on time.

How do I know when the chicken is done?

Chicken should reach an internal temperature of 165°F (74°C).

Can I double the recipe?

Yes, use a larger skillet or baking dish and adjust cooking time slightly.

Conclusion

Creamy Smothered Chicken and Rice is a soul-warming classic that brings rich flavors and satisfying textures in every bite. It’s an easy, all-in-one comfort food dish perfect for family meals or meal prep. Once you try it, you’ll find yourself coming back to this deliciously creamy favorite again and again.