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Creamy Smothered Chicken And Rice is a comforting dish shown in a mouthwatering featured image.

Creamy Smothered Chicken and Rice Ultimate

This ultimate creamy smothered chicken and rice recipe delivers tender chicken in a luscious, velvety sauce served over fluffy rice. By mastering the roux and searing the chicken properly, you can achieve weeknight comfort food perfection. Garnish with fresh parsley for a pop of freshness.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain white rice
  • 2 cups chicken broth, plus extra for adjusting consistency
  • 1 cup heavy cream
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish optional

Equipment

  • Large skillet with lid
  • medium saucepan
  • whisk
  • measuring cups and spoons
  • knife
  • cutting board
  • paper towels

Method
 

  1. Pat the chicken pieces dry with paper towels. Season generously with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
  2. Heat olive oil in the large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and sear for 2-3 minutes per side, until golden brown. Remove the chicken from the skillet and set aside. Do not fully cook the chicken at this stage; it will finish cooking in the sauce.
  3. Reduce the heat to medium. Add butter to the skillet and let it melt. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Sprinkle the flour over the onion and garlic. Cook, stirring constantly, for 1-2 minutes, until the flour is lightly golden. This is crucial for thickening the sauce. Avoid burning the flour.
  5. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer, stirring constantly, until it begins to thicken. Stir in the heavy cream and reduce heat to low.
  6. Return the seared chicken to the skillet. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature should reach 165°F (74°C).
  7. While the chicken is simmering, cook the rice according to package directions. Typically, this involves bringing 2 cups of water to a boil in the saucepan, adding the rice, reducing the heat to low, covering, and simmering for 15-20 minutes, or until all the water is absorbed.
  8. If the sauce is too thick, add a little more chicken broth until it reaches your desired consistency. Season with additional salt and pepper to taste.
  9. Spoon the cooked rice onto plates. Top with the creamy smothered chicken and sauce. Garnish with chopped fresh parsley, if desired.

Notes

For best results, use chicken thighs, as they remain more moist during cooking. Ensure the roux is cooked properly to avoid a thin or pasty sauce. Adjust seasoning to your preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.