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

Scale

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