Description

Get ready for the ultimate comfort food with this Creamy Smothered Chicken and Rice recipe. Juicy, golden-browned chicken is smothered in a rich, savory cream sauce, then served over fluffy rice for a heartwarming meal that’s sure to satisfy. It’s cozy, full of flavor, and perfect for weeknight dinners or lazy Sunday lunches.

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Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken thighs (or breasts)

1 tsp salt

1 tsp black pepper

1 tsp paprika

½ tsp garlic powder

2 tbsp olive oil

For the Creamy Smothered Sauce:

2 tbsp butter

1 small onion, finely chopped

3 cloves garlic, minced

1 green bell pepper, diced

1 cup mushrooms, sliced

2 tbsp all-purpose flour

2 cups chicken broth (low sodium)

1 cup whole milk

½ cup heavy cream

½ tsp thyme

½ tsp dried parsley

½ tsp onion powder

Salt and pepper to taste

For the Rice:

1½ cups long-grain white rice

3 cups water or chicken broth

½ tsp salt 1 tbsp butter

For Garnish:

Chopped fresh parsley

Paprika for color (optional)

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Instructions

Step 1: Season and Sear the Chicken
Pat the chicken dry with paper towels.
In a small bowl, mix salt, pepper, paprika, and garlic powder.
Rub the spice blend evenly over both sides of the chicken.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4-5 minutes on each side until golden brown.
Remove chicken and set aside on a plate.

Step 2: Prepare the Rice
In a medium saucepan, bring water or chicken broth to a boil.
Add rice, salt, and butter. Stir once, reduce heat to low, and cover.
Simmer for 15-18 minutes until rice is fluffy and water is absorbed.
Remove from heat and let sit covered until ready to serve.

Step 3: Sauté the Vegetables
In the same skillet used for the chicken, reduce heat to medium.
Melt butter, then add chopped onions and bell pepper.
Cook for 3-4 minutes until softened.
Add mushrooms and garlic, sauté for another 2 minutes.

Step 4: Make the Cream Sauce
Sprinkle flour over the vegetables and stir to coat evenly.
Cook for 1 minute to remove raw flour taste.
Gradually pour in chicken broth while stirring constantly.
Add milk, heavy cream, thyme, parsley, and onion powder.
Bring to a gentle simmer, stirring until the sauce thickens (about 4-5 minutes).
Season with additional salt and pepper to taste.

Step 5: Smother the Chicken
Return seared chicken to the skillet, nestling it into the sauce.
Cover the pan, reduce heat to low, and let it simmer for 15-20 minutes.
The chicken will finish cooking and soak in all the creamy flavors.

Step 6: Assemble and Serve
Fluff the cooked rice with a fork and spoon onto plates.
Top with the smothered chicken and generous ladles of creamy sauce.
Sprinkle fresh parsley and a dash of paprika for a final touch.
Serve hot and enjoy every comforting bite.

Notes

Sear First – Browning the chicken adds depth of flavor to the dish.
Low & Slow Simmer – This allows the sauce to thicken and flavors to develop fully.
Use Fresh Veggies – Onion, pepper, and mushrooms add color, texture, and balance.
Don’t Skip the Cream – The combination of milk and cream makes the sauce luxuriously rich.
Customize It – Add spinach, peas, or corn for extra veggies.

Prep Time: 15 minutes
Cook Time: 35 minutes
Cuisine: American