I can almost smell Grandma Betty’s kitchen when I think about Sunday dinners, especially the times she’d whip up her legendary chicken and rice—a dish that always felt like a warm hug. I’ve spent years trying to recreate that same comforting flavor, and I’m so excited to share my version of Creamy Smothered Chicken And Rice with you, a recipe that’s both simple and satisfying. Get ready to make a dish that will have everyone asking for seconds, because trust me, this recipe is a keeper!
Why You’ll Absolutely Love This Creamy Smothered Chicken And Rice
Let’s be honest, weeknight dinners can be a drag. You’re tired, the kids are hungry, and the last thing you want to do is spend hours in the kitchen. That’s where this Creamy Smothered Chicken And Rice comes in to save the day! It’s quick, easy, and uses ingredients you probably already have in your pantry. But the best part? It’s unbelievably delicious. Here’s why you’ll be hooked:
- Comfort Food Classic: This dish is the epitome of comfort food. Creamy, savory, and satisfying, it’s perfect for those days when you need a little extra TLC.
- One-Pan Wonder: Less dishes to wash! Everything cooks in one pan, making cleanup a breeze.
- Budget-Friendly: Chicken and rice are affordable staples, making this a great option for feeding a family on a budget.
- Customizable: You can easily adapt this recipe to your liking. Add your favorite veggies, swap out the cheese, or use different herbs and spices.
- Kid-Friendly: Even the pickiest eaters will love this creamy, flavorful dish.
Ingredients You’ll Need
Before we dive into the recipe, let’s gather our ingredients. Here’s what you’ll need to make this mouthwatering Creamy Smothered Chicken And Rice:
- Chicken: About 1.5-2 pounds of boneless, skinless chicken breasts or thighs. I personally prefer chicken thighs for their extra flavor and tenderness, but breasts work just as well.
- Rice: 1 cup of long-grain white rice. You can also use brown rice, but keep in mind that it will take longer to cook.
- Onion and Garlic: 1 medium onion, chopped, and 2-3 cloves of garlic, minced. These aromatics are essential for building flavor.
- Chicken Broth: 2 cups of chicken broth. I recommend using low-sodium broth so you can control the saltiness of the dish.
- Heavy Cream: 1 cup of heavy cream. This is what makes the sauce so rich and creamy. You can substitute with half-and-half for a lighter option.
- Butter: 2 tablespoons of butter. For sautéing the vegetables and adding richness.
- All-Purpose Flour: 2 tablespoons of all-purpose flour. This helps to thicken the sauce.
- Cheese: 1 cup of shredded cheese. I like to use a combination of cheddar and Monterey Jack, but you can use your favorite cheese.
- Seasonings: Salt, pepper, paprika, dried thyme, and dried parsley. Feel free to adjust the seasonings to your liking.
- Optional Veggies: Feel free to add veggies like mushrooms, peas, carrots, or bell peppers.
Step-by-Step Instructions: Let’s Get Cooking!
Now for the fun part! Follow these simple steps to create the most delicious Creamy Smothered Chicken And Rice you’ve ever tasted.
Step 1: Prep the Chicken
If you’re using chicken breasts, you might want to pound them to an even thickness. This will help them cook evenly. Season the chicken with salt, pepper, and paprika.
Step 2: Sauté the Aromatics
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Brown the Chicken
Push the onions and garlic to the side of the skillet. Add the chicken to the skillet and cook until browned on both sides, about 3-4 minutes per side. You don’t need to cook the chicken all the way through at this point, just get a nice sear on it. Remove the chicken from the skillet and set aside.
Step 4: Make the Cream Sauce
Sprinkle the flour over the onions and garlic in the skillet. Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned. This creates a roux that will thicken the sauce. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, stirring occasionally, until it starts to thicken slightly.
Step 5: Add Rice and Seasonings
Stir in the rice, thyme, and parsley. Season with salt and pepper to taste. If you’re adding any vegetables, now’s the time to stir them in as well.
Step 6: Smother the Chicken
Place the browned chicken on top of the rice mixture. Gently press the chicken down into the rice so that it’s partially submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
Step 7: Add the Cream and Cheese
Remove the skillet from the heat. Stir in the heavy cream and shredded cheese until the cheese is melted and the sauce is smooth and creamy. Let the dish sit for a few minutes to allow the sauce to thicken up a bit more.
Step 8: Serve and Enjoy!
Garnish with fresh parsley, if desired. Serve hot and enjoy your delicious Creamy Smothered Chicken And Rice!
Tips and Tricks for the Perfect Chicken and Rice
Want to take your Creamy Smothered Chicken And Rice to the next level? Here are a few tips and tricks to help you achieve perfection:
- Don’t Overcook the Rice: Overcooked rice can be mushy. Keep a close eye on the rice while it’s cooking and check it frequently. If the rice is absorbing the liquid too quickly, add a little more chicken broth.
- Use a Meat Thermometer: To ensure that the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C).
- Adjust the Sauce: If the sauce is too thick, add a little more chicken broth or heavy cream. If it’s too thin, you can simmer it for a few more minutes to allow it to thicken up.
- Add a Touch of Heat: If you like a little heat, add a pinch of red pepper flakes to the sauce.
- Make it Ahead: This dish can be made ahead of time and reheated. Simply prepare the recipe as directed, let it cool completely, and then store it in the refrigerator. When you’re ready to serve, reheat it in the oven or on the stovetop until heated through.
Variations to Try
One of the best things about this recipe is that it’s so versatile. Here are a few variations to try:
- Mushroom Lovers: Add sliced mushrooms to the skillet along with the onions and garlic.
- Cheesy Goodness: Use different types of cheese, such as Gruyere, Swiss, or provolone.
- Spicy Kick: Add a can of diced tomatoes with green chiles for a spicy twist.
- Herby Delight: Experiment with different herbs, such as rosemary, oregano, or sage.
- Lemon Zest: Add lemon zest for a brighter flavor.
Serving Suggestions
This Creamy Smothered Chicken And Rice is a complete meal on its own, but you can also serve it with a side dish to round out the meal. Here are a few ideas:
- Steamed Vegetables: Broccoli, green beans, or asparagus.
- Side Salad: A simple green salad with vinaigrette.
- Garlic Bread: To soak up all that delicious sauce.
- Corn on the Cob: A classic summertime side dish.
Other Delicious Chicken Recipes You Might Enjoy
If you’re a fan of chicken recipes, here are a few other dishes you might want to try:
- For another creamy, comforting dish, you might enjoy this Boursin Chicken Pasta. The creamy Boursin cheese sauce is simply divine!
- Craving something hearty and satisfying? Look no further than Chicken Pot Pie With Biscuits. It’s the ultimate comfort food, packed with tender chicken and vegetables in a creamy sauce, topped with flaky biscuits.
- If you’re looking for an easy weeknight dinner, this Chicken Thighs Dinner Recipe is a must-try. It’s quick, flavorful, and requires minimal effort.
- For a hands-off cooking option, check out this Garlic Parmesan Crockpot Chicken And Potatoes. It’s perfect for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen.
- For a lighter but still creamy option, try this Creamy Orzo With Chicken. The orzo pasta adds a unique texture, and the creamy sauce is simply irresistible.
- And for something a little different, this French Onion Chicken Rice Bake is a flavorful and comforting casserole that’s perfect for a chilly evening.
How to Store and Reheat Leftovers
If you have any leftovers (which is unlikely, but possible!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave, oven, or stovetop. If using the microwave, heat in short intervals, stirring in between, until heated through. If using the oven, preheat to 350°F (175°C) and bake for 15-20 minutes, or until heated through. If using the stovetop, add a splash of chicken broth or water to the skillet to prevent the rice from drying out, and heat over medium heat, stirring occasionally, until heated through.
Creamy Smothered Chicken And Rice: The Recipe
Ready to make this incredible dish? Here’s the full recipe:
Ingredients:
- 1.5-2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheese (cheddar, Monterey Jack, or your favorite)
- Salt, pepper, paprika, dried thyme, dried parsley to taste
- Optional: mushrooms, peas, carrots, bell peppers
Instructions:
- Season chicken with salt, pepper, and paprika.
- Melt butter in a large skillet or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Brown chicken on both sides (3-4 minutes per side). Remove from skillet and set aside.
- Sprinkle flour over onions and garlic in skillet. Cook for 1-2 minutes, stirring constantly.
- Slowly whisk in chicken broth, scraping up any browned bits. Bring to a simmer.
- Stir in rice, thyme, and parsley. Season with salt and pepper. Add optional veggies.
- Place chicken on top of rice mixture. Press down slightly.
- Reduce heat to low, cover, and cook for 20-25 minutes, or until rice is cooked through and chicken reaches 165°F (74°C).
- Remove from heat. Stir in heavy cream and cheese until melted.
- Let sit for a few minutes to thicken.
- Garnish with fresh parsley (optional). Serve hot and enjoy!
Enjoy the Comfort
And there you have it! Your very own Creamy Smothered Chicken And Rice, ready to bring smiles and full bellies to your table. This recipe is more than just a meal; it’s a memory in the making, a warm hug on a plate, and a reminder of simple pleasures. So go ahead, gather your ingredients, put on some music, and let the aroma of deliciousness fill your kitchen. Happy cooking!
Can I use something other than heavy cream in the recipe?
Yes, you can substitute the heavy cream with half-and-half for a lighter option.
What kind of rice is best for this Creamy Smothered Chicken and Rice dish?
The recipe recommends using 1 cup of long-grain white rice. You can use brown rice, but it will take longer to cook.
How can I tell if the chicken is fully cooked?
To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. The chicken should reach 165°F (74°C).
Is there a way to prepare this dish in advance?
Yes, this dish can be made ahead of time and reheated. Prepare the recipe as directed, let it cool completely, and store it in the refrigerator. When ready to serve, reheat in the oven or on the stovetop until heated through.
Perfect Creamy Smothered Chicken and Rice
Ingredients
Equipment
Method
- Season chicken with salt, pepper, and paprika.
- Melt butter in a large skillet or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Brown chicken on both sides (3-4 minutes per side). Remove from skillet and set aside.
- Sprinkle flour over onions and garlic in skillet. Cook for 1-2 minutes, stirring constantly.
- Slowly whisk in chicken broth, scraping up any browned bits. Bring to a simmer.
- Stir in rice, thyme, and parsley. Season with salt and pepper. Add optional veggies.
- Place chicken on top of rice mixture. Press down slightly.
- Reduce heat to low, cover, and cook for 20-25 minutes, or until rice is cooked through and chicken reaches 165°F (74°C).
- Remove from heat. Stir in heavy cream and cheese until melted.
- Let sit for a few minutes to thicken.
- Garnish with fresh parsley (optional). Serve hot and enjoy!
