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Creamy Smothered Chicken and Rice Ultimate

This Creamy Smothered Chicken and Rice is a comforting and easy-to-make dish perfect for weeknight dinners. Tender chicken simmers in a luscious, creamy gravy, served over a bed of fluffy rice for a satisfying and flavorful meal the whole family will enjoy.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 cup long-grain rice
  • 2 cups water or chicken broth
  • 1/2 teaspoon salt

Equipment

  • medium saucepan
  • Large skillet or Dutch oven
  • mixing bowl
  • whisk
  • Spatula or spoon
  • measuring cups and spoons
  • fork

Method
 

  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rinsed rice, water (or broth), and salt.
  3. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  4. Fluff with a fork and set aside.
  5. In a bowl, toss the chicken with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper. Make sure the chicken is evenly coated with the spices.
  6. Heat a large skillet or Dutch oven over medium-high heat.
  7. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding). Sear the chicken for 3-4 minutes per side, or until golden brown. It doesn't need to be fully cooked at this point. Remove the chicken from the skillet and set aside.
  8. In the same skillet, melt the butter over medium heat.
  9. Add the chopped onion and cook until softened, about 5 minutes.
  10. Add the minced garlic and cook for another minute until fragrant.
  11. Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly, to create a roux.
  12. Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming.
  13. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
  14. Stir in the heavy cream and parsley. Season with salt and pepper to taste.
  15. Return the seared chicken to the skillet with the creamy sauce.
  16. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. Make sure the internal temperature of the chicken reaches 165°F (74°C).
  17. Spoon the cooked rice onto plates.
  18. Top with the creamy smothered chicken and plenty of sauce.
  19. Garnish with extra fresh parsley, if desired.
  20. Serve immediately and enjoy!

Notes

Don't overcrowd the pan when searing the chicken. Whisk continuously when making the roux to avoid lumps. Adjust the sauce thickness by adding more broth or simmering uncovered. For extra flavor, add white wine, red pepper flakes, or lemon juice. Add vegetables like mushrooms, bell peppers, or peas. For an extra creamy sauce, stir in 2-4 ounces of softened cream cheese at the end. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet.