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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice

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Why You’ll Love This Recipe

Creamy Smothered Chicken and Rice is the ultimate comfort food—a hearty, satisfying dish made with tender chicken breasts or thighs seared to golden perfection, then simmered in a rich, creamy gravy with aromatic herbs. Paired with fluffy rice that soaks up every drop of the savory sauce, this one-pan meal is perfect for cozy dinners and easy weeknight cooking.

Creamy Smothered Chicken and Rice this Recipe

ingredients

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

chicken breasts or thighs (boneless, skinless)olive oilbutteroniongarlicchicken brothheavy creamflourpaprikathymeparsleysalt and black peppercooked white rice

directions

Season the chicken on both sides with salt, pepper, paprika, and thyme.

In a large skillet, heat olive oil and butter over medium heat. Sear the chicken until golden on both sides, about 4-5 minutes per side. Remove and set aside.

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

Sprinkle in flour and stir continuously to make a roux, cooking for about 1-2 minutes.

Slowly pour in the chicken broth, whisking constantly to avoid lumps.

Add the heavy cream, bring to a simmer, and let the sauce thicken for 3-5 minutes.

Return the chicken to the skillet, spoon sauce over the top, cover, and let it simmer on low heat for 15-20 minutes until the chicken is fully cooked and tender.

Stir in freshly chopped parsley.

Serve hot over a bed of fluffy cooked rice, smothered with the creamy gravy.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes

Variations

Swap heavy cream with half-and-half for a lighter version.

Add mushrooms or spinach to the sauce for extra flavor and nutrition.

Use brown rice or cauliflower rice for a healthier option.

Add a pinch of cayenne for a spicy kick.

Make it cheesy by stirring in shredded cheddar or Parmesan at the end.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over low heat or microwave in intervals, adding a splash of broth or cream to loosen the sauce.You can freeze the chicken and sauce separately from the rice for up to 2 months.

Creamy Smothered Chicken and Rice

FAQs

Can I use bone-in chicken?

Yes, but adjust the cooking time to ensure it’s fully cooked through.

Is this recipe gluten-free?

Use a gluten-free flour blend to make the roux for a gluten-free version.

Can I make it ahead of time?

Absolutely, it reheats well and tastes even better the next day.

What can I serve with this besides rice?

Mashed potatoes, pasta, or crusty bread all work great with the creamy sauce.

Can I use milk instead of cream?

Yes, but the sauce will be less rich—consider thickening it a bit more.

What kind of rice works best?

Long grain white rice, jasmine, or basmati are ideal choices.

Why is my sauce too thick or too thin?

Add more broth to thin it, or simmer longer to thicken—flour amounts can be adjusted next time as needed.

Conclusion

Creamy Smothered Chicken and Rice is a soul-warming dish that brings together rich flavors and simple ingredients for a meal that satisfies every time. Whether you’re feeding the family or craving something cozy, this creamy classic will become a go-to favorite on your dinner table.

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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice

  • Author: simplemealsbykim
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

Creamy Smothered Chicken and Rice is a comforting and hearty dish featuring tender chicken breasts simmered in a rich, creamy sauce served over fluffy rice.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons cream cheese
  • 2 cups cooked white rice
  • 2 tablespoons chopped fresh parsley (optional for garnish)

Instructions

  1. Season the chicken breasts with salt, pepper, paprika, thyme, and cayenne pepper if using.
  2. In a large skillet over medium heat, heat olive oil and butter. Add chicken breasts and sear for 4-5 minutes per side until golden brown. Remove and set aside.
  3. In the same skillet, add chopped onion and sauté until soft. Add garlic and cook for another minute.
  4. Sprinkle flour over the onions and stir well to coat. Cook for 1-2 minutes.
  5. Gradually whisk in chicken broth until smooth. Add heavy cream and cream cheese, stirring until the sauce is creamy and smooth.
  6. Return the chicken to the skillet. Cover and simmer on low heat for 20-25 minutes, or until the chicken is cooked through and tender.
  7. Serve the chicken and sauce over cooked white rice. Garnish with fresh parsley if desired.

Notes

  • Use bone-in chicken thighs for more flavor if preferred.
  • Substitute heavy cream with half-and-half for a lighter version.
  • Add mushrooms or spinach for extra veggies.