CREAMY SMOTHERED CHICKEN AND RICE BEST

Imagine fork-tender chicken, nestled in a luscious, creamy sauce, all served over a fluffy bed of rice. This Creamy Smothered Chicken And Rice isn’t just food; it’s a warm hug on a plate, the kind of dish that instantly makes everything feel a little bit better. Get ready to create a dish your family will request again and again—I promise, it’s easier than you think!

Gather Your Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste

For the Creamy Sauce:

• 4 tbsp butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)
• Salt and pepper to taste

For the Rice:

• 1.5 cups long-grain rice
• 3 cups water
• 1/2 tsp salt

Let’s Get Cooking: Step-by-Step Instructions

Preparing the Chicken:

1. Season the chicken: In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure each piece is nicely coated.
2. Sear the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside. Don’t worry about cooking it *completely* through at this point since it will simmer in the sauce later.

Making the Creamy Sauce:

1. Create the roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is your roux!). This is important for thickening the sauce, so don’t skip this step.
2. Add the liquids: Gradually whisk in the chicken broth, making sure to break up any lumps. Then, stir in the heavy cream and milk. Whisk constantly to ensure a smooth sauce.
3. Simmer and thicken: Bring the sauce to a simmer, stirring occasionally. Let it simmer for 5-7 minutes, or until it has thickened to your desired consistency. If it gets *too* thick, just add a splash more chicken broth or milk.
4. Season and finish: Season the sauce with salt and pepper to taste. Stir in the parsley and Parmesan cheese (if using).

Cooking the Rice:

1. Combine ingredients: In a medium saucepan, combine the rice, water, and salt.
2. Cook the rice: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. Fluff with a fork.

Bringing It All Together: Smothering Time!

1. Combine chicken and sauce: Add the cooked chicken back into the skillet with the creamy sauce. Stir gently to coat the chicken.
2. Simmer: Reduce the heat to low, cover, and let the chicken simmer in the sauce for another 5-10 minutes, allowing the flavors to meld together.
3. Serve: Spoon the creamy smothered chicken and sauce over a bed of fluffy rice. Garnish with extra parsley, if desired.

Secrets to the BEST Creamy Smothered Chicken

Okay, friend, let’s talk secrets. Because while this recipe is straightforward, a few little things can take it from “good” to “OMG amazing!” Firstly, don’t skimp on the roux! That’s where the creamy magic really happens. Secondly, taste as you go! Seasoning is key, and a little extra salt or pepper can make all the difference. And lastly, don’t be afraid to experiment with different herbs and spices. A pinch of thyme or a dash of smoked paprika can add a wonderful depth of flavor.

Variations to Make It Your Own

This recipe is fantastic as is, but it’s also a wonderful base for customization! Want to add some veggies? Sauté some mushrooms, onions, or bell peppers and stir them into the sauce. Craving a little heat? Add a pinch of red pepper flakes or a dash of hot sauce. You can even use different types of cheese, like cheddar or mozzarella, for a richer, cheesier flavor. I think you’ll find this recipe even more enticing than Coconut Chicken Rice Bowl.

Perfect for Easy Family Dinners

Let’s be real, sometimes the hardest part of the day is figuring out what to make for dinner. This Creamy Smothered Chicken And Rice is a total lifesaver for busy weeknights. It’s quick, easy, and satisfying, and it’s something the whole family will enjoy. Plus, it’s a great way to use up leftover chicken. Think of it as the ultimate comfort food, perfect for those days when you just need a little bit of extra love on your plate. I find this recipe to be more appealing than Honey Butter Garlic Chicken And Rice on those hectic nights.

The Beauty of Smothered Chicken

There’s something inherently comforting about smothered chicken recipes. The tender chicken, bathed in a rich and flavorful sauce, is just so satisfying. It’s a classic dish for a reason, and this Creamy Smothered Chicken And Rice version takes it to the next level. This version is a lot less effort than making Crockpot Chicken And Rice, while delivering a comparable flavor. The technique of “smothering” not only infuses the chicken with flavor but also keeps it incredibly moist and tender. It’s a win-win!

What to Serve with Your Creamy Creation

While this Creamy Smothered Chicken And Rice is a complete meal on its own, it’s always nice to have a side or two. A simple green salad is a great option for a fresh and healthy contrast. Steamed broccoli or green beans also pair well. And for something a little more indulgent, consider serving it with some crusty bread for soaking up all that delicious sauce.

Storing and Reheating

Got leftovers? Lucky you! This Creamy Smothered Chicken And Rice keeps well in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness. To reheat, simply microwave it until heated through, or warm it up in a skillet over medium heat. You may need to add a splash of chicken broth or milk if the sauce has thickened too much.

A Twist on a Classic

While this recipe focuses on a creamy, savory sauce, you can adapt it to your tastes. Some people prefer a tomato-based sauce for their smothered chicken. Others like to add a touch of spice with some Cajun seasoning. The beauty of this dish is its versatility. Feel free to experiment with different flavors and ingredients to create your own signature version. I find this dish easier to prepare than the Creamy Chicken & Rice recipe.

Why This Recipe Works

This Creamy Smothered Chicken And Rice recipe works because it combines simple ingredients in a way that creates a truly satisfying and flavorful dish. The key is to build the flavors in layers, starting with the seasoned chicken and ending with the creamy, herb-infused sauce. It’s a dish that’s both comforting and elegant, perfect for any occasion. Plus, it’s so easy to make, even on a busy weeknight. The flavor combinations is much more exciting than Crock Pot Chicken & Rice.

Don’t Forget About Dessert!

After enjoying this hearty and comforting Creamy Smothered Chicken and Rice, you might be in the mood for a little something sweet! Why not try baking some Boston Cream Cupcakes? The combination of light, airy cake, creamy custard filling, and rich chocolate ganache makes for the perfect ending to a delicious meal. You can also consider a simple scoop of vanilla ice cream or a slice of your favorite pie. But really, who can resist a Boston Cream dessert?!

Ready to Make Magic?

So there you have it! My go-to recipe for Creamy Smothered Chicken And Rice. It’s a dish that’s always a hit, and I know you’re going to love it too. Don’t be afraid to get in the kitchen and experiment with different variations. The most important thing is to have fun and enjoy the process. Happy cooking, my friend!

Creamy Smothered Chicken and Rice

Amelia Chen-Morrison

This Creamy Smothered Chicken and Rice recipe features tender chicken in a luscious, creamy sauce served over fluffy rice. It’s a comforting and satisfying meal that’s easy to make and perfect for weeknight dinners. Feel free to customize with vegetables or spices to make it your own.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4

Calories 650 kcal

Equipment

• Large skillet or Dutch oven
• Medium saucepan
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Fork
• Knife
• Cutting board
• Spatula

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ¼ tsp onion powder
• Salt to taste
• Pepper to taste
• 4 tbsp butter
• ½ cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup milk
• ¼ cup chopped fresh parsley
• ¼ cup grated Parmesan cheese optional
• 1.5 cups long-grain rice
• 3 cups water
• ½ tsp salt

Instructions

 

• Season the chicken: In a bowl, toss the chicken pieces with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure each piece is nicely coated.
• Sear the chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
• Create the roux: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms.
• Add the liquids: Gradually whisk in the chicken broth, making sure to break up any lumps. Then, stir in the heavy cream and milk. Whisk constantly to ensure a smooth sauce.
• Simmer and thicken: Bring the sauce to a simmer, stirring occasionally. Let it simmer for 5-7 minutes, or until it has thickened to your desired consistency.
• Season and finish: Season the sauce with salt and pepper to taste. Stir in the parsley and Parmesan cheese (if using).
• Combine ingredients: In a medium saucepan, combine the rice, water, and salt.
• Cook the rice: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed. Fluff with a fork.
• Combine chicken and sauce: Add the cooked chicken back into the skillet with the creamy sauce. Stir gently to coat the chicken.
• Simmer: Reduce the heat to low, cover, and let the chicken simmer in the sauce for another 5-10 minutes, allowing the flavors to meld together.
• Serve: Spoon the creamy smothered chicken and sauce over a bed of fluffy rice. Garnish with extra parsley, if desired.

Notes

Don’t skimp on the roux for a creamy sauce. Taste and season as you go. Experiment with different herbs and spices like thyme or smoked paprika. Add sautéed vegetables like mushrooms, onions, or bell peppers to the sauce. For a spicier dish, add red pepper flakes or hot sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of chicken broth or milk if the sauce is too thick.