Easy Creamy Smothered Chicken and Rice

Introduction

Creamy smothered chicken and rice is classic comfort food at its best. The combination of savory, juicy chicken and silky sauce makes it a family favorite that’s both hearty and easy to prepare.

The History of Ingredients

Smothered dishes have deep Southern roots, traditionally involving slow-cooked meats bathed in gravy or sauce. Over time, the addition of cream, broth, and simple pantry staples made this dish an adaptable, beloved meal across many kitchens.

Breakdown of Ingredients

• Boneless skinless chicken breasts or thighs
• Onion, garlic
• Chicken broth
• Heavy cream or half-and-half
• Butter and flour (for thickening)
• Seasonings: salt, pepper, paprika, thyme
• Cooked white rice
• Optional: mushrooms, peas, shredded cheese, parsley

Step-by-Step Recipe

1. Season the chicken with salt, pepper, and paprika.
2. In a large skillet, sear the chicken in butter until golden brown on both sides. Remove and set aside.
3. In the same skillet, sauté onions (and mushrooms, if using) until soft. Add garlic and cook briefly.
4. Sprinkle in flour and stir to form a roux. Slowly pour in chicken broth, stirring constantly.
5. Add cream and thyme, and simmer until the sauce thickens.
6. Return the chicken to the skillet, spoon sauce over the top, cover, and simmer for 15–20 minutes until fully cooked.
7. Serve hot over a bed of cooked white rice. Garnish with fresh parsley if desired.

Tips for the Perfect Dish

• Use chicken thighs for extra juiciness.
• Add a splash of white wine or Dijon mustard for depth.
• Simmer gently to avoid curdling the cream.

Variations and Customizations

• Make it spicy with cayenne or Cajun seasoning.
• Add vegetables like spinach, broccoli, or bell peppers.
• Substitute rice with mashed potatoes or egg noodles.

Health Considerations and Nutritional Value

This dish is rich and satisfying, but you can lighten it by using half-and-half or low-fat cream. Choose brown rice for extra fiber. A typical serving provides around 500–600 calories depending on ingredients and portion size.

FAQ

Can I use pre-cooked chicken? Yes, just skip the searing step and add it when simmering the sauce.
Can I make it dairy-free? Use unsweetened coconut milk or oat cream as a substitute.
How do I store leftovers? Keep refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

Easy Creamy Smothered Chicken and Rice

Creamy smothered chicken and rice is classic comfort food at its best. The combination of savory, juicy chicken and silky sauce makes it a family favorite that’s both hearty and easy to prepare.

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Total Time 4 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• For the Chicken:
• 4 boneless skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons olive oil
• For the Rice:
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 teaspoon salt
• For the Creamy Sauce:
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup chicken broth
• 1/2 teaspoon garlic powder
• 1/4 teaspoon thyme
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• For Garnish:
• Fresh parsley chopped

Method

 

1. Cook the Rice:
2. In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
3. Season and Cook the Chicken:
4. While the rice is cooking, season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
6. Make the Creamy Sauce:
7. In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
8. Slowly pour in the milk and chicken broth, whisking to prevent lumps. Add garlic powder and thyme. Let the mixture simmer for 3-5 minutes, until it thickens.
9. Stir in the shredded cheddar cheese and grated Parmesan cheese, continuing to stir until the cheese is fully melted and the sauce is smooth.
10. Combine:
11. Add the cooked rice to the skillet with the creamy sauce, stirring to combine. Return the cooked chicken to the skillet, placing it on top of the creamy rice mixture. Cover and simmer for an additional 3-5 minutes, allowing the flavors to meld.
12. Serve:
13. Garnish with freshly chopped parsley and serve hot. Enjoy your creamy, cheesy, smothered chicken with rice!

Notes

• You can use any type of rice for this recipe, but long-grain white rice works best for the texture.
• To add some vegetables, you can toss in peas or spinach to the creamy sauce before serving.
• For extra creaminess, you can substitute part of the milk with heavy cream.