Creamy Smothered Chicken and Rice
A comforting and hearty meal featuring tender chicken in a rich creamy sauce served over fluffy rice, perfect for any night of the week.
Ingredients
Chicken and Seasonings
- 2 lbs chicken thighs or chicken breasts meat that remains juicy and tender
- 1 teaspoon salt enhances overall flavor
- 1/2 teaspoon black pepper adds subtle heat
- 1 teaspoon garlic powder provides depth of flavor
- 1 teaspoon onion powder adds a touch of sweetness
- 1 teaspoon paprika offers warmth and color
Cooking Ingredients
- 2 tablespoons olive oil for sautéing
- 2 tablespoons butter richness and flavor
- 1 small onion, diced aromatic base
- 3 cloves garlic, minced adds savory notes
Sauce and Rice Ingredients
- 2 cups chicken broth provides moisture and flavor
- 1 cup heavy cream creates a creamy, rich texture
- 1 teaspoon dried thyme aromatic herb flavor
- 1 teaspoon dried parsley fresh herb flavor and color
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper refreshing balance
- 1 teaspoon cornstarch mixed with 1 tablespoon water to thicken, if needed
- 1 1/2 cups long-grain white rice staple for absorbing flavors
- 3 cups water or chicken broth liquid base for rice
Instructions
Preparation
- Start by seasoning the chicken thighs or breasts with salt, black pepper, garlic powder, onion powder, and paprika. Allow the seasoning to sit on the chicken for a few minutes to enhance the flavor.
- In a large skillet, heat the olive oil and butter over medium heat. Add the seasoned chicken pieces and sear for 5–7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set it aside. In the same skillet, add the diced onion and minced garlic, sautéing for 2–3 minutes until the onion is translucent and fragrant.
- Pour the chicken broth into the skillet with the onion and garlic, stir to combine, and bring to a simmer for about 5 minutes.
- Gradually stir in the heavy cream, thyme, parsley, and the remaining salt and black pepper until well-combined and heated through.
- If a thicker sauce is desired, mix the cornstarch with water and add it to the skillet while stirring. Allow it to thicken for a minute or two.
- Return the chicken to the skillet and cook on low heat for an additional 5–10 minutes to allow the flavors to meld.
- While the chicken simmers, prepare the rice by rinsing it under cold water. In a separate pot, bring the water or broth to a boil and add the rinsed rice with a pinch of salt. Cover and simmer until the rice is tender, about 15–20 minutes.
- Once the rice is cooked, fluff it gently with a fork. Serve the creamy smothered chicken over the rice, allowing the sauce to seep into the grains.
Notes
Allow the chicken to rest before serving to help keep it juicy. Taste and adjust the seasoning of the sauce before serving. For extra flavor, consider marinating the chicken in the spices for a few hours prior to cooking.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 60gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 850mgFiber: 2gSugar: 2g
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