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Creamy Smothered Chicken And Rice is showcased in a delicious-looking featured image, highlighting the dish's rich sauce and tender chicken.

Perfect Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice recipe is a comforting and satisfying one-pan meal perfect for weeknight dinners. It features tender chicken simmered in a rich, creamy sauce with rice and cheese, all cooked together for easy cleanup and maximum flavor.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

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 to taste
  • Pepper to taste
  • Paprika to taste
  • Dried thyme to taste
  • Dried parsley to taste
  • Optional: mushrooms
  • Optional: peas
  • Optional: carrots
  • Optional: bell peppers
  • Optional: fresh parsley for garnish

Equipment

  • large skillet
  • Dutch oven
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula
  • Meat thermometer

Method
 

  1. Season chicken with salt, pepper, and paprika.
  2. Melt butter in a large skillet or Dutch oven over medium heat.
  3. Add onion and cook until softened, about 5 minutes.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Brown chicken on both sides (3-4 minutes per side). Remove from skillet and set aside.
  6. Sprinkle flour over onions and garlic in skillet. Cook for 1-2 minutes, stirring constantly.
  7. Slowly whisk in chicken broth, scraping up any browned bits. Bring to a simmer.
  8. Stir in rice, thyme, and parsley. Season with salt and pepper. Add optional veggies.
  9. Place chicken on top of rice mixture. Press down slightly.
  10. Reduce heat to low, cover, and cook for 20-25 minutes, or until rice is cooked through and chicken reaches 165°F (74°C).
  11. Remove from heat. Stir in heavy cream and cheese until melted.
  12. Let sit for a few minutes to thicken.
  13. Garnish with fresh parsley (optional). Serve hot and enjoy!

Notes

Don't overcook the rice; keep a close eye on it while cooking. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C). Adjust the sauce consistency with more broth or cream. Add red pepper flakes for heat. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave, oven, or stovetop. Variations include adding mushrooms, using different cheeses, adding diced tomatoes with green chiles, experimenting with herbs like rosemary or sage, or adding lemon zest.