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Creamy Smothered Chicken And Rice is shown as a delicious and comforting featured dish, ready to be enjoyed.

Easy Creamy Smothered Chicken and Rice

This recipe delivers a comforting and flavorful creamy smothered chicken and rice dish. The key to success lies in properly searing the chicken, cooking the rice separately, and creating a smooth, rich roux-based sauce.
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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 smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 1.5 cups long-grain rice, uncooked
  • 3 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1/4 tsp nutmeg

Equipment

  • Large skillet or Dutch oven
  • Measuring cups
  • Measuring spoons
  • whisk
  • Bowl
  • fork
  • spatula

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Ensure the chicken is evenly coated.
  2. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear on all sides until browned but not fully cooked through. Remove the chicken from the skillet and set aside.
  3. Cook the Rice: Add the uncooked rice, chicken broth, thyme, and salt to the same skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
  4. Make the Creamy Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken broth, ensuring there are no lumps.
  5. Combine and Simmer: Bring the sauce to a simmer, then reduce the heat to low. Stir in the heavy cream, Parmesan cheese, parsley, and nutmeg. Season with salt and pepper to taste.
  6. Smother the Chicken and Rice: Gently fold the seared chicken into the creamy sauce. Simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  7. Serve: Spoon the creamy chicken and sauce over the cooked rice. Garnish with additional parsley, if desired.

Notes

For best results, sear the chicken in batches to avoid overcrowding the pan. Cook the rice separately to prevent a soggy dish. Ensure the roux is properly cooked to create a smooth and creamy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.