Go Back
Creamy Smothered Chicken And Rice is shown in this featured image, highlighting a delicious and comforting home-cooked meal.

Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice recipe delivers tender chicken, flavorful gravy, and fluffy rice in one comforting dish. Searing the chicken and creating a golden-brown roux are key to achieving a creamy, non-gloopy result. Serve immediately for the best flavor and texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/4 tsp dried rosemary
  • Salt and pepper to taste
  • 1.5 cups long-grain rice
  • 3 cups chicken broth
  • 1 tbsp butter
  • 1/2 tsp salt
  • Fresh parsley, for garnish optional

Equipment

  • medium saucepan
  • large skillet
  • mixing bowl
  • whisk
  • fork
  • measuring cups and spoons
  • knife
  • cutting board
  • spatula
  • Lid for skillet
  • Serving plates or bowls

Method
 

  1. Prepare the Rice: In a medium saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all liquid is absorbed and rice is cooked through. Fluff with a fork.
  2. Season and Sear the Chicken: In a bowl, toss chicken pieces with olive oil, salt, pepper, paprika, garlic powder, and onion powder. Heat a large skillet over medium-high heat. Add chicken and sear on all sides until browned. Remove chicken from skillet and set aside.
  3. Sauté Aromatics: In the same skillet, melt butter over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  4. Make the Roux: Whisk in flour into the melted butter and onions. Cook for 1-2 minutes, stirring constantly, until the roux is golden brown. This step is crucial for preventing a floury taste in the final sauce.
  5. Create the Sauce: Gradually whisk in chicken broth, ensuring there are no lumps. Bring to a simmer, then stir in milk, heavy cream, thyme, and rosemary. Season with salt and pepper to taste. Reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  6. Smother the Chicken: Return the seared chicken to the skillet with the sauce. Stir to coat the chicken evenly. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through and tender.
  7. Assemble and Serve: Spoon rice onto plates or bowls. Top with creamy smothered chicken and plenty of sauce. Garnish with fresh parsley, if desired.

Notes

For best results, use long-grain rice and avoid overcooking it. Searing the chicken before simmering helps to keep it moist. Make sure to cook the roux until golden brown to avoid a floury taste in the sauce. Taste and adjust seasonings throughout the cooking process. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.