Creamy Smothered Chicken & Rice Recipe
Introduction
Creamy Smothered Chicken & Rice is a comforting and flavorful dish that combines tender chicken thighs with a rich, savory sauce. This recipe is perfect for cozy dinners when you want something satisfying yet simple to make.
Ingredients
- 1 ½ lbs (700 g) chicken thighs or breasts
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Step 1: Pat the chicken dry and season generously with salt, pepper, smoked paprika, and Italian seasoning.
- Step 2: Heat olive oil or butter in a skillet over medium-high heat. Add the chicken and brown on both sides until golden. Remove and set aside.
- Step 3: Add diced onions and minced garlic to the skillet. Cook until soft, fragrant, and lightly golden, about 3–4 minutes.
- Step 4: Sprinkle the flour over the onions and garlic. Stir to form a paste and cook for 1 minute to remove the raw flour taste.
- Step 5: Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream and Worcestershire sauce. Let the sauce simmer gently until it thickens slightly, about 3–5 minutes.
- Step 6: Return the browned chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and simmer on low heat for 10–15 minutes until the chicken is cooked through and tender.
- Step 7: Serve the creamy smothered chicken over warm cooked rice. Drizzle extra sauce on top and garnish with fresh parsley.
Tips & Variations
- Use coconut milk instead of cream for a dairy-free version.
- Serve over cauliflower rice for a low-carb alternative.
- Add mushrooms for an earthy flavor or spinach for freshness and extra nutrients.
- Season with smoked paprika for warmth, or a splash of lemon juice at the end for brightness.
- Choose good-quality chicken broth and fresh garlic for the best flavor.
- Cook the rice separately to keep it fluffy and avoid thickening the sauce.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if the sauce thickens too much to restore its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, boneless chicken breasts work well, but thighs tend to stay juicier and more tender after cooking in the creamy sauce.
How do I thicken the sauce if it’s too thin?
Simmer the sauce uncovered a little longer to reduce and thicken. Alternatively, mix a small amount of flour or cornstarch with cold water and stir into the sauce to thicken it quickly.
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Creamy Smothered Chicken & Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Smothered Chicken & Rice recipe features tender, juicy chicken thighs or breasts simmered in a rich, savory sauce made from heavy cream, chicken broth, and Worcestershire sauce. Paired with fluffy cooked rice, this comforting dish is accented with warm spices and fresh garlic, creating layers of flavor that make for a hearty, satisfying meal perfect for any season.
Ingredients
Chicken and Seasoning
- 1 ½ lbs (700 g) chicken thighs or breasts
- Salt, to taste
- Pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Sauce and Vegetables
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
Serving and Garnish
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken dry with paper towels and season generously with salt, pepper, smoked paprika, and Italian seasoning to infuse the meat with robust flavor.
- Sear to perfection: Heat olive oil or butter in a skillet over medium-high heat. Add the seasoned chicken and brown on both sides until golden, about 3-5 minutes per side, then remove and set aside to retain juices.
- Sauté aromatics: In the same skillet, add diced onions and minced garlic. Cook until soft, fragrant, and lightly golden, about 3-4 minutes, scraping up any browned bits from the chicken for extra flavor.
- Build the roux: Sprinkle the flour evenly over the sautéed onions and garlic. Stir constantly for 1 minute to cook the flour evenly and avoid lumps, forming a paste that will thicken the sauce.
- Add liquids: Slowly pour in the chicken broth while stirring constantly to combine with the roux. Then add the heavy cream and Worcestershire sauce. Bring the mixture to a gentle simmer until the sauce thickens slightly, about 3-5 minutes.
- Return the chicken: Nestle the browned chicken back into the skillet with the sauce. Spoon some sauce over the chicken, cover, and simmer on low heat for 10-15 minutes until the chicken is fully cooked and tender.
- Serve: Spoon the creamy smothered chicken and sauce over a bed of warm cooked rice. Garnish with fresh parsley for a bright, fresh finish and extra visual appeal.
Notes
- Use chicken thighs for juicier, more tender meat; breasts are a leaner alternative.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Cook the rice separately to keep it fluffy and avoid thickening the sauce.
- Add vegetables like mushrooms, spinach, carrots, or peas for extra nutrition and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat slowly on the stove with a splash of broth if needed.
- For a gluten-free version, use gluten-free flour as the thickener.
- Optional: Add a splash of lemon juice at the end to brighten the dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Creamy chicken recipe, smothered chicken, chicken and rice, comfort food, creamy sauce, skillet chicken, weeknight dinner
