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Creamy Smothered Chicken and Rice Recipe

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4.3 from 26 reviews

This Creamy Smothered Chicken and Rice recipe is the perfect comforting meal featuring tender chicken thighs or breasts cooked in a rich, velvety herb sauce served over fluffy long-grain white rice. The combination of savory spices, creamy sauce, and well-cooked rice creates a cozy dish ideal for family dinners.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 lbs chicken thighs or chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tbsp olive oil

Sauce

  • 2 tbsp butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1 tsp cornstarch mixed with 1 tbsp water (optional, to thicken sauce)

Rice

  • 1 1/2 cups long-grain white rice
  • 3 cups water or chicken broth

Instructions

  1. Season the Chicken: Pat the chicken dry and season evenly on all sides with salt, black pepper, garlic powder, onion powder, and paprika to impart robust flavor.
  2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
  3. Prepare the Sauce Base: In the same skillet, melt the butter. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Add Liquids and Herbs: Pour in the chicken broth and heavy cream, stirring to combine. Add dried thyme, dried parsley, salt, and pepper. Bring the mixture to a gentle simmer.
  5. Simmer the Chicken in Sauce: Return the seared chicken to the skillet, nestling it into the sauce. Cover and simmer gently for about 20 minutes, or until the chicken is cooked through and tender. If a thicker sauce is desired, stir in the cornstarch slurry and cook until the sauce has thickened to your liking.
  6. Cook the Rice: While the chicken simmers, cook the rice by bringing the water or chicken broth to a boil in a saucepan. Add the rice, reduce heat to low, cover, and cook until the rice is fluffy and the liquid is absorbed, usually about 15-18 minutes.
  7. Serve: Spoon the cooked rice onto plates and top with the creamy smothered chicken. Garnish with fresh parsley if desired for a bright, fresh touch.

Notes

  • Chicken thighs provide more moisture and flavor, but you can substitute with chicken breasts if preferred.
  • For a thicker sauce, ensure you add the cornstarch slurry gradually and stir constantly to avoid lumps.
  • Using chicken broth instead of water to cook rice enhances the overall flavor of the dish.
  • Adjust salt and pepper to taste throughout the cooking process.
  • Fresh herbs can replace dried herbs for a fresher taste; increase quantity accordingly.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/creamy-smothered-chicken-and-rice-recipe/