CREAMY SMOTHERED CHICKEN AND RICE ULTIMATE

I still remember the distinct aroma that would waft through Grandma’s house every Sunday – a symphony of savory chicken, creamy sauce, and perfectly cooked rice that could only mean one thing: her legendary Creamy Smothered Chicken And Rice. It was pure comfort on a plate, and now, I’m thrilled to share a version of that magic with you. Get ready, because this recipe is going to become a family favorite, guaranteed to bring smiles to your table!

Let’s Talk Creamy Smothered Chicken And Rice: Your New Go-To Comfort Food

Okay, friend, let’s get real. We all need those recipes that are reliable, satisfying, and, most importantly, delicious. This Creamy Smothered Chicken And Rice recipe checks all those boxes. It’s more than just a meal; it’s a hug in a bowl. We’re talking tender chicken, fluffy rice, and a dreamy, creamy sauce that will have everyone asking for seconds (and maybe even thirds!).

But before we dive in, let’s address the elephant in the room: sometimes, chicken and rice dishes can be…well, a little bland. But trust me, this recipe is anything but! We’re packing it with flavor, using a few simple tricks to elevate it from ordinary to extraordinary.

Why This Recipe Works (And Why You’ll Love It)

Here’s the deal: this Creamy Smothered Chicken And Rice isn’t just thrown together. It’s carefully crafted for maximum flavor and texture. Here’s why it works:

• Tender, Juicy Chicken: We’re not settling for dry, rubbery chicken here. We’ll cover techniques to ensure your chicken stays incredibly moist and flavorful.
• Perfectly Cooked Rice: Mushy rice is a crime! We’ll go over the best ways to cook rice so it’s fluffy and separate every single time.
• That Dreamy Creamy Sauce: This is the star of the show. A rich, savory sauce that coats every grain of rice and piece of chicken, tying everything together in perfect harmony.
• Customizable: This recipe is a fantastic base. Feel free to add your own favorite vegetables, spices, or cheeses to make it your own.
• Relatively Quick and Easy: While it tastes like you spent hours in the kitchen, this recipe is surprisingly simple to make, perfect for a weeknight dinner.

Ingredients You’ll Need

Alright, let’s gather our ingredients. Don’t worry, most of these are pantry staples!

• Chicken: About 2 pounds of boneless, skinless chicken breasts or Chicken Thighs Dinner. I personally love using chicken thighs for extra flavor and moisture, but breasts work great too.
• Rice: 1 ½ cups of long-grain rice. You can also use brown rice for a healthier option, but you might need to adjust the cooking time.
• Chicken Broth: 3 cups. Low-sodium is always a good idea so you can control the saltiness.
• Onion: 1 medium, chopped. Yellow or white onions work best.
• Garlic: 2-3 cloves, minced. Because garlic makes everything better!
• Butter: 4 tablespoons. Unsalted, so you can control the salt.
• All-Purpose Flour: 3 tablespoons. This helps thicken the sauce.
• Milk: 1 ½ cups. Whole milk will give you the richest sauce, but you can use 2% or even non-dairy milk.
• Heavy Cream: ½ cup. This is what makes the sauce extra decadent!
• Salt and Pepper: To taste.
• Paprika: 1 teaspoon. Adds a touch of color and flavor.
• Dried Thyme: ½ teaspoon. For that classic savory flavor.
• Optional: Chopped parsley or green onions for garnish.

Step-by-Step Instructions: Let’s Get Cooking!

Okay, here’s where the magic happens. Follow these steps, and you’ll be enjoying your own Creamy Smothered Chicken And Rice in no time!

Step 1: Prepare the Chicken

First, let’s get that chicken ready. If you’re using chicken breasts, you can either leave them whole or cut them into smaller, bite-sized pieces. I often prefer the bite-sized pieces because they cook faster and absorb more flavor. Season the chicken generously with salt, pepper, and paprika. Don’t be shy – seasoning is key!

Step 2: Sauté the Aromatics

In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic – burnt garlic is bitter garlic!

Step 3: Brown the Chicken

Add the seasoned chicken to the skillet and cook until browned on all sides. You don’t need to cook it all the way through at this point, just get a nice sear on it. Remove the chicken from the skillet and set it aside.

Step 4: Make the Creamy Sauce

This is where the magic happens! In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Gradually whisk in the chicken broth, making sure to get rid of any lumps. Bring the mixture to a simmer, then stir in the milk, heavy cream, thyme, salt, and pepper. Let the sauce simmer for about 5-7 minutes, or until it has thickened to your desired consistency.

Pro Tip: If your sauce is too thick, add a little more chicken broth or milk. If it’s too thin, let it simmer for a few more minutes.

Step 5: Combine Everything

Add the browned chicken back to the skillet with the creamy sauce. Stir to coat the chicken evenly. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and tender.

Step 6: Cook the Rice

While the chicken is simmering, let’s get that rice cooking. There are a few ways to cook rice, but here’s my go-to method: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from sticking together. In a saucepan, combine the rinsed rice with 3 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until all the liquid is absorbed and the rice is tender. Fluff the rice with a fork before serving.

Rice Cooking Options: You can also use a rice cooker or Instant Pot to cook the rice. Follow the manufacturer’s instructions for best results.

Step 7: Serve and Enjoy!

Now for the best part! To serve, spoon a generous portion of rice onto each plate, then top with the creamy smothered chicken. Garnish with chopped parsley or green onions, if desired. And then, dig in and enjoy the deliciousness!

Tips and Tricks for the Best Creamy Smothered Chicken And Rice

Want to take your Creamy Smothered Chicken And Rice to the next level? Here are a few extra tips and tricks:

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
• Use High-Quality Chicken Broth: The flavor of the chicken broth will greatly impact the flavor of the dish. Opt for a good-quality broth or even homemade if you have it!
• Add Vegetables: Feel free to add your favorite vegetables to the skillet along with the chicken. Mushrooms, peas, carrots, and broccoli all work well.
• Cheese, Please!: Stir in some shredded cheddar cheese, mozzarella cheese, or Parmesan cheese to the sauce for an extra cheesy flavor.
• Spice It Up: Add a pinch of red pepper flakes to the sauce for a little heat.
• Make it Ahead: You can prepare the chicken and sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the chicken and sauce and cook the rice.

Variations: Let’s Get Creative!

This Creamy Smothered Chicken And Rice recipe is a fantastic base for experimentation. Here are a few variations to try:

• Creamy Mushroom Chicken and Rice: Add sliced mushrooms to the skillet along with the onions and garlic.
• Creamy Spinach Chicken and Rice: Stir in a few handfuls of fresh spinach to the sauce during the last few minutes of cooking.
• Creamy Southwestern Chicken and Rice: Add a can of diced tomatoes and green chilies to the sauce, along with a teaspoon of chili powder and cumin.
• Chicken And Rice Casserole: Combine the cooked chicken, rice, and sauce in a baking dish, top with breadcrumbs or cheese, and bake until golden brown and bubbly. This transforms the dish into a comforting casserole.
• French Onion Chicken Rice Bake: For a truly decadent twist, consider the French Onion Chicken Rice Bake for a caramelized onion flavor profile.

Serving Suggestions

This Creamy Smothered Chicken And Rice is a complete meal on its own, but it also pairs well with a variety of side dishes:

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken and rice.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts are all great options.
• Garlic Bread: Because who doesn’t love garlic bread?
• Steamed Green Beans: A classic side dish that’s always a winner.

Troubleshooting: Common Issues and Solutions

Sometimes, things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter and how to fix them:

• Sauce is Too Thin: If your sauce isn’t thick enough, you can either let it simmer for a few more minutes to reduce it, or you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and add it to the sauce.
• Sauce is Too Thick: If your sauce is too thick, add a little more chicken broth or milk until it reaches your desired consistency.
• Rice is Mushy: If your rice is mushy, you probably used too much liquid. Next time, try using a little less liquid or reducing the cooking time.
• Chicken is Dry: If your chicken is dry, you probably overcooked it. Be sure to use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C). Using Creamy Garlic Sauce For Chicken could also elevate the dish and help to solve the dryness.

Storage and Reheating Instructions

Leftover Creamy Smothered Chicken And Rice can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it until heated through, or reheat it in a skillet over medium heat. You may need to add a little bit of chicken broth or milk to the skillet to prevent the rice from drying out.

The Bottom Line

There you have it! Your ultimate guide to making Creamy Smothered Chicken And Rice. I hope you enjoy this recipe as much as my family and I do. It’s a comforting, delicious, and relatively easy meal that’s perfect for any occasion. So go ahead, get in the kitchen and start cooking! You got this!

Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice recipe is a comforting and flavorful dish perfect for any weeknight dinner. Tender chicken is smothered in a rich, creamy sauce and served over a bed of fluffy rice, creating a satisfying and delicious meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 1/2 cups long-grain rice
• 3 cups chicken broth
• 1 medium onion, chopped
• 2-3 cloves garlic, minced
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• Chopped parsley or green onions for garnish optional

Equipment

• Large skillet or Dutch oven
• Saucepan
• whisk
• mixing bowls
• measuring cups and spoons
• fork
• Meat thermometer

Method

 

1. Season the chicken generously with salt, pepper, and paprika.
2. In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
3. Add the seasoned chicken to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set it aside.
4. In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly.
5. Gradually whisk in the chicken broth, making sure to get rid of any lumps. Bring the mixture to a simmer, then stir in the milk, heavy cream, thyme, salt, and pepper.
6. Let the sauce simmer for about 5-7 minutes, or until it has thickened to your desired consistency.
7. Add the browned chicken back to the skillet with the creamy sauce. Stir to coat the chicken evenly. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the chicken is cooked through and tender.
8. Rinse the rice under cold water until the water runs clear.
9. In a saucepan, combine the rinsed rice with 3 cups of chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes, or until all the liquid is absorbed and the rice is tender.
10. Fluff the rice with a fork before serving.
11. Spoon a generous portion of rice onto each plate, then top with the creamy smothered chicken. Garnish with chopped parsley or green onions, if desired.

Notes

Don’t overcook the chicken. Use high-quality chicken broth. Add vegetables like mushrooms, peas, carrots, or broccoli. Stir in shredded cheddar, mozzarella, or Parmesan cheese for extra cheesy flavor. Add a pinch of red pepper flakes for a little heat. Leftovers can be stored in the refrigerator for up to 3 days.