Dinner

Creamy Smothered Chicken & Rice Recipe

BySarah Summers February 1, 2026February 1, 2026

Introduction

Creamy Smothered Chicken & Rice is a comforting dish featuring tender chicken thighs or breasts bathed in a rich, savory cream sauce. The blend of chicken broth, heavy cream, and Worcestershire sauce creates a luscious sauce that perfectly complements fluffy rice for an easy weeknight meal.

A close-up image of a white bowl filled with a three-layer dish sitting on a white marbled surface. The bottom layer is soft, fluffy white rice with visible grain texture. The middle layer is a thick, creamy light beige sauce with specks of black pepper, smoothly covering the rice. The top layer consists of golden-brown, pan-seared chicken pieces with a slightly crispy texture, scattered evenly and partially covered by more sauce. Fresh green chopped herbs are sprinkled on top, adding a touch of color and freshness. photo taken with an iphone --ar 4:5 --v 7

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 the olive oil or butter in a skillet over medium-high heat. Add the chicken and brown on both sides until golden. Remove from the skillet and set aside.
Step 3: Add the diced onion 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 well 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. Stir in the heavy cream and Worcestershire sauce, and let the sauce simmer gently until it thickens slightly.
Step 6: Return the browned chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken and simmer on low heat for 10–15 minutes, or until the chicken is cooked through and tender.
Step 7: Serve the creamy smothered chicken over warm cooked rice. Drizzle with extra sauce and garnish with fresh parsley for a pop of color and flavor.

Tips & Variations

For a dairy-free option, substitute heavy cream with coconut milk.
Use gluten-free flour to thicken the sauce if needed.
Add mushrooms for an earthy twist or spinach for a fresh, green boost.
Try smoked paprika or a splash of lemon juice to brighten the flavors at the end of cooking.
Serve over cauliflower rice for a low-carb alternative.

Storage

Store leftover creamy smothered chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or water if the sauce becomes too thick. This helps maintain the creamy texture without drying out the chicken.

How to Serve

A white bowl filled with a bottom layer of plain white rice, soft and slightly fluffy. Above the rice, there is a thick, creamy beige sauce that looks smooth and rich, speckled with small black pepper bits. On top of the sauce, several pieces of golden-brown, pan-seared chicken chunks are scattered, showing a slightly crispy texture with light browning. The dish is garnished with small, fresh green parsley leaves evenly spread over the chicken and sauce, adding a pop of color. The bowl sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well, but thighs tend to stay juicier and more tender when smothered in the sauce.

How do I prevent the sauce from becoming too thick or lumpy?

Stir the flour into the sautéed onions and garlic to make a smooth roux before adding liquids. Add the chicken broth slowly while stirring to avoid lumps, and simmer gently until the sauce thickens to your liking.