Creamy Smothered Chicken and Rice
A comforting one-pan dish featuring tender chicken in a rich creamy sauce served over perfectly cooked rice.
Ingredients
For the Chicken
- 2 lbs chicken thighs or chicken breasts Bone-in, skin-on for extra flavor recommended.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil For searing the chicken.
For the Sauce
- 2 tablespoons butter For sautéing the onions.
- 1 small onion, diced Provides flavor base.
- 3 cloves garlic, minced Enhances the sauce flavor.
- 2 cups chicken broth For the creamy sauce.
- 1 cup heavy cream Adds creaminess.
- 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 Use for cooking the rice.
Instructions
Preparation
- Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for about 4-5 minutes per side until golden brown.
- Remove the chicken from the pan and set it aside.
Cooking the Aromatics
- In the same skillet, melt butter and add the diced onions. Sauté for 3 minutes until soft.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Making the Creamy Sauce
- Pour in the chicken broth, scraping up the flavorful bits from the bottom of the pan.
- Add the heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir together.
- Let the sauce simmer for 5 minutes. If thicker sauce is desired, mix cornstarch with water and stir into the sauce.
Cooking the Rice
- Rinse the rice under cold water until the water runs clear.
- In a separate pot, bring water or chicken broth to a boil.
- Add the rice, lower the heat, cover, and cook for about 15 minutes or until absorbed.
- Turn off the heat and let it sit for 5 minutes before fluffing with a fork.
Smothering the Chicken
- Return the seared chicken to the pan, nestling it into the creamy sauce.
- Reduce heat to low, cover, and simmer for 10-15 minutes or until fully cooked and tender.
Serving
- Spoon a generous portion of rice onto a plate and top with the smothered chicken.
- Pour extra creamy sauce over the top and garnish with freshly chopped parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, store chicken and sauce separately from rice for best results.