Description
Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender chicken thighs or breasts cooked with aromatic spices, and simmered in a rich, creamy sauce made from butter, garlic, onion, chicken broth, and heavy cream. Served over fluffy long-grain white rice, this hearty meal is perfect for a satisfying dinner.
Ingredients
Scale
For the Chicken:
- 2 lbs chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Sauce:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch (mixed with 1 tablespoon water to thicken, if needed)
For the Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
Instructions
- Season the Chicken: In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika. Rub this spice mixture evenly over the chicken thighs or breasts to ensure maximum flavor in the dish.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken pieces and sear them until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Prepare the Sauce Base: In the same skillet, reduce heat to medium and add butter. Once melted, sauté the diced onion until translucent and soft, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer the Sauce: Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Stir to combine and bring the mixture to a gentle simmer. Season with salt and black pepper to taste.
- Thicken the Sauce: If the sauce is too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of water until smooth and stir it into the sauce. Let the sauce simmer for 2-3 minutes to thicken.
- Cook the Rice: In a separate pot, rinse the white rice under cold water to remove excess starch. Combine the rice with 3 cups of water or chicken broth in the pot and bring to a boil. Reduce heat to low, cover, and cook for 15-18 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let stand covered.
- Combine & Simmer: Return the seared chicken to the skillet with the sauce. Spoon some sauce over the chicken, cover, and reduce heat to low. Simmer for 15-20 minutes until the chicken is fully cooked and tender.
- Serve: Fluff the cooked rice with a fork and plate it. Top the rice with the creamy smothered chicken and generous amounts of sauce. Garnish with fresh parsley if desired and serve hot.
Notes
- Use chicken thighs for juicier, more flavorful results, but chicken breasts can be substituted for leaner meat.
- Adjust seasoning and salt in the sauce according to your taste preferences.
- For a thicker sauce, add more cornstarch slurry gradually until desired consistency is reached.
- Chicken broth can be replaced with vegetable broth for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: creamy smothered chicken, chicken and rice, comfort food, stovetop chicken recipe, creamy chicken sauce