Creamy Smothered Chicken & Rice Recipe
Introduction
Creamy Smothered Chicken & Rice is a comforting dish that combines tender chicken thighs or breasts with a rich, savory sauce. The creamy, flavorful gravy pairs perfectly with fluffy rice to create a satisfying meal that’s easy to make any night of the week.
Ingredients
- 1 ½ lbs (700 g) chicken thighs or breasts
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Step 1: Pat the chicken dry and season generously with salt, pepper, smoked paprika, and Italian seasoning.
- Step 2: Heat olive oil or butter in a skillet over medium-high heat. Add the chicken and brown on both sides until golden. Remove the chicken and set aside.
- Step 3: In the same skillet, add diced onion and minced garlic. Cook until soft, fragrant, and lightly golden, about 3–4 minutes.
- Step 4: Sprinkle the flour over the onions and garlic. Stir well to form a paste (roux) and cook for 1 minute to eliminate the raw flour taste.
- Step 5: Slowly pour in the chicken broth while stirring continuously. Add the heavy cream and Worcestershire sauce. Let the sauce simmer gently until it thickens slightly, about 3–5 minutes.
- Step 6: Return the browned chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken. Reduce heat to low and simmer for 10–15 minutes, or until the chicken is fully cooked and tender.
- Step 7: Serve the creamy smothered chicken over warm cooked rice. Drizzle extra sauce on top and garnish with fresh parsley.
Tips & Variations
- Use chicken thighs for juicier, more tender results, but breasts work well too.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Make it low-carb by serving over cauliflower rice instead of regular rice.
- Add mushrooms, spinach, or smoked paprika for extra flavor and depth.
- Use gluten-free flour if you need to make the dish gluten-free.
- Finish with a splash of lemon juice to brighten the rich sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth if the sauce becomes too thick.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs are preferred for their juiciness and tenderness when cooked in a creamy sauce.
Is it better to cook the rice separately?
Cooking the rice separately ensures it stays fluffy and prevents the sauce from becoming too thick or starchy.
PrintCreamy Smothered Chicken & Rice Recipe
Creamy Smothered Chicken & Rice is a comforting, flavorful dish featuring juicy chicken thighs or breasts simmered in a rich, creamy sauce made with heavy cream, chicken broth, and a hint of Worcestershire sauce. This recipe delivers a perfect balance of savory and creamy textures with aromatic spices and is served over fluffy cooked rice for a satisfying meal, versatile enough for seasonal and dietary adaptations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Chicken and Seasonings
- 1 ½ lbs (700 g) chicken thighs or breasts
- Salt to taste
- Black pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Sauce and Cooking
- 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
- 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 flavor into the meat.
- Sear to perfection: Heat olive oil or butter in a skillet over medium-high heat. Add the chicken and brown on both sides until golden brown, about 3-4 minutes per side. Remove the chicken and set aside to rest.
- Sauté aromatics: In the same skillet, add diced onions and minced garlic. Cook over medium heat until softened, fragrant, and lightly golden, about 4-5 minutes.
- Build the roux: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a smooth paste. Cook for 1 minute to remove the raw flour taste without browning it.
- Add liquids: Slowly pour in the chicken broth while continuously stirring to avoid lumps. Add the heavy cream and Worcestershire sauce, stirring until combined. Allow the mixture to simmer gently until it thickens slightly, approximately 3-5 minutes.
- Return the chicken: Nestle the seared chicken back into the skillet. Spoon the creamy sauce over it and reduce heat to low. Cover and simmer for 10–15 minutes, or until the chicken is fully cooked through and tender.
- Serve: Spoon the creamy smothered chicken over warm cooked rice. Drizzle additional sauce on top and garnish with fresh parsley for a bright finish.
Notes
- Use boneless thighs for juicier, more tender results; breasts work well too but may be less moist.
- Cook the rice separately to keep it fluffy and avoid thickening the sauce unnecessarily.
- Add vegetables like mushrooms, spinach, peas, or carrots for extra nutrition and flavor.
- Substitute coconut milk for a dairy-free version or serve over cauliflower rice for a low-carb alternative.
- Store leftovers in the fridge for up to 3 days and reheat gently on the stove adding broth if the sauce thickens.
Keywords: Creamy chicken, smothered chicken, chicken thighs, creamy sauce, chicken and rice, comfort food, savory chicken recipe, easy chicken dinner
