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Creamy Smothered Chicken And Rice is shown as a delicious featured image, highlighting its rich, comforting texture.

Best Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice recipe delivers fork-tender chicken in a rich, savory sauce over fluffy rice, perfect for a comforting weeknight meal. It's easy to make from scratch, combining simple ingredients for a satisfying dish the whole family will love.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Salt to taste
  • Pepper to taste
  • 3 cups cooked white rice
  • Fresh parsley, chopped for garnish

Equipment

  • large skillet
  • whisk
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • spatula
  • Pot (for rice)

Method
 

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken pieces to the skillet and season with salt, pepper, garlic powder, and onion powder.
  3. Cook the chicken until it is cooked through and lightly browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat.
  5. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and slightly golden.
  6. Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming.
  7. Bring the mixture to a simmer, then stir in the heavy cream, milk, onion, garlic, thyme, and rosemary.
  8. Season with salt and pepper to taste.
  9. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened.
  10. Add the cooked chicken back to the skillet with the creamy sauce.
  11. Stir to combine and heat through.
  12. Serve the Creamy Smothered Chicken And Rice over cooked white rice.
  13. Garnish with fresh parsley, if desired.

Notes

Don't overcrowd the pan when cooking the chicken. Use a whisk to prevent lumps from forming in the sauce. Adjust the seasonings to your liking. For an even richer flavor, try using bone-in, skin-on chicken thighs, adjusting cooking time accordingly. If short on time, use rotisserie chicken. Add vegetables like sliced mushrooms or bell peppers to the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Spice it up with cayenne pepper, add cheese, mushrooms, or vegetables for variations. If sauce is too thin, simmer longer or add a cornstarch slurry. If too thick, add more chicken broth or milk.