CREAMY SMOTHERED CHICKEN AND RICE ULTIMATE

Imagine tender chicken, nestled in a velvety, savory sauce, blanketing fluffy rice – that’s Creamy Smothered Chicken And Rice, comfort food elevated to its finest form, and I promise you, you’re about to become a master of this dish!

What You’ll Need: The Creamy Smothered Chicken And Rice Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika

For the Creamy Sauce:

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 cup chopped fresh parsley (optional, for garnish)

For the Rice:

• 1.5 cups long-grain rice
• 3 cups chicken broth
• 1 tablespoon butter
• 1/2 teaspoon salt

Let’s Get Cooking: Your Step-by-Step Guide

Prepare the Chicken:

1. In a medium bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, onion powder, and paprika. Make sure each piece is nicely coated!
2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. Don’t worry about cooking it perfectly right now, it will finish cooking in the sauce.

Make the Creamy Sauce:

1. In the same skillet, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This is important to prevent a floury taste. Keep whisking!
3. Slowly pour in the chicken broth, whisking constantly to prevent lumps. This is key – be patient and add the broth gradually.
4. Bring the mixture to a simmer, then reduce the heat to low. Stir in the heavy cream, milk, salt, pepper, garlic powder, and onion powder.
5. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. If it’s too thick, add a splash of milk. If it’s too thin, simmer a little longer.
6. Add the cooked chicken back to the skillet and stir to coat in the sauce.

Cook the Rice:

1. In a medium saucepan, combine the rice, chicken broth, butter, and salt.
2. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.

Assemble and Serve:

1. Spoon the cooked rice onto plates.
2. Top with the Creamy Smothered Chicken and sauce.
3. Garnish with fresh parsley, if desired.
4. Serve immediately and enjoy!

My Secret Weapon: Tips for the BEST Creamy Smothered Chicken

Alright, friend, let’s talk about some tips and tricks that’ll take your Creamy Smothered Chicken to the next level! I want this to be one of your go-to Easy Spring Dinner Recipes.

• Chicken Choices Matter: While thighs are more forgiving and stay super moist, chicken breasts work just fine too. Just be careful not to overcook them! Cut them into uniform sizes for even cooking, no matter what you choose.
• Roux Rescue: The roux is the foundation of your creamy sauce. If you accidentally burn it, don’t panic! Start over with fresh butter and flour. A slightly browned roux adds a nutty flavor, but burnt is a no-go.
• Broth is Boss: Using high-quality chicken broth makes a HUGE difference in the flavor of the sauce. Homemade is best, but a good store-bought option will work wonders.
• Seasoning Sensations: Don’t be afraid to adjust the seasonings to your liking! A pinch of cayenne pepper adds a little kick, or a dash of smoked paprika brings a smoky depth. Taste as you go and make it your own!
• Cream Cheese Boost: For an extra creamy and tangy sauce, stir in 2-3 ounces of cream cheese after the sauce has thickened. Let it melt completely before adding the chicken.
• Make it Ahead Magic: You can prep the chicken and rice ahead of time. Store them separately in the fridge and reheat when ready to serve. Add a little extra broth to the chicken when reheating to keep it moist.
• The Flour Power: If you’re trying to avoid all-purpose flour, you can substitute it with cornstarch. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, and whisk it into the sauce after it has simmered.

Variations to Spice Things Up:

• Mushroom Mania: Sauté sliced mushrooms in the skillet before making the sauce for a delicious earthy flavor.
• Veggie Venture: Add chopped vegetables like onions, bell peppers, or celery to the skillet along with the mushrooms for a heartier dish.
• Cheesy Charm: Stir in shredded cheddar cheese or Monterey Jack cheese to the sauce for an extra cheesy Creamy Chicken Rice.
• Herb Heaven: Experiment with different herbs like thyme, rosemary, or oregano to customize the flavor profile.
• Spicy Sensation: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick. You can even use a jalapeño, finely diced.
• Lemon Zest: A touch of lemon zest brightens up the dish, adding a zesty flavor that complements the creaminess.

Perfect Pairings: What to Serve with Your Creamy Smothered Chicken

This Creamy Smothered Chicken is incredibly satisfying on its own, but a few side dishes can complete the meal:

• Green Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the chicken and rice.
• Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts are delicious and healthy additions.
• Garlic Bread: Warm garlic bread is perfect for soaking up the creamy sauce.
• Steamed Green Beans: A classic side dish that complements the flavors of the main course.
• Corn on the Cob: Sweet corn on the cob is a perfect summer side dish.

Why This Recipe Works: The Science Behind the Deliciousness

Ever wonder why some recipes just *work*? It’s all about the science! In this Creamy Smothered Chicken, the roux creates a stable base for the sauce, preventing it from separating. The slow simmering allows the flavors to meld together, creating a harmonious and delicious dish. Using chicken broth instead of water adds depth and richness. The heavy cream and milk provide a luxurious texture that makes this dish so comforting. It’s truly one of those Meals That Are A Warm Hug.

Storing and Reheating: Keeping the Creamy Goodness Going

• Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat in the microwave or on the stovetop. Add a little chicken broth or milk to the sauce when reheating to prevent it from drying out. I find that reheating in a pan with a lid on the stove works best.
• Freezing: While the chicken and sauce freeze well, the rice may become slightly mushy. To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Level Up Your Weeknight Dinner Game

This Creamy Smothered Chicken And Rice is so much more than just a recipe; it’s an experience. It’s the kind of meal that brings people together, fills bellies, and creates lasting memories. It’s an excellent alternative to Ultimate Creamy Chicken And Rice or even Instant Pot Chicken And Rice, offering a unique flavor profile. If you are looking for a similar recipe, try the Creamy Chicken & Rice recipe, or maybe even Black Beans And Rice With Sausage. Feeling adventurous? Try the Street Corn Chicken Rice Bowl! And if you want even MORE chicken goodness, check out the Smothered Chicken One Pan Perfection.

So, grab your ingredients, put on some music, and let’s get cooking! I know you’re going to absolutely nail this recipe and create a dish that your family will rave about. Happy cooking, my friend!

Creamy Smothered Chicken and Rice Ultimate

Amelia Chen-Morrison

This Creamy Smothered Chicken and Rice recipe is the ultimate comfort food, featuring tender chicken in a velvety, savory sauce served over fluffy rice. It’s an easy-to-make, satisfying meal perfect for weeknight dinners and guaranteed to become a family favorite.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 650 kcal

Equipment

• Medium bowl
• Large skillet
• Spatula
• Whisk
• Medium saucepan
• Lid for saucepan
• Fork
• Measuring cups
• Measuring spoons
• Cutting board
• Knife

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• 4 tablespoons butter
• ½ cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup milk
• ¼ cup chopped fresh parsley optional, for garnish
• 1.5 cups long-grain rice
• 1 tablespoon butter

Instructions

 

• In a medium bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, onion powder, and paprika until well coated.
• Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
• In the same skillet, melt the butter over medium heat.
• Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
• Slowly pour in the chicken broth, whisking constantly to prevent lumps.
• Bring the mixture to a simmer, then reduce the heat to low. Stir in the heavy cream, milk, salt, pepper, garlic powder, and onion powder.
• Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Add a splash of milk if it’s too thick, or simmer longer if it’s too thin.
• Add the cooked chicken back to the skillet and stir to coat in the sauce.
• In a medium saucepan, combine the rice, chicken broth, butter, and salt.
• Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Fluff with a fork.
• Spoon the cooked rice onto plates.
• Top with the Creamy Smothered Chicken and sauce.
• Garnish with fresh parsley, if desired.
• Serve immediately and enjoy!

Notes

For extra creamy sauce, stir in 2-3 ounces of cream cheese after the sauce has thickened. Adjust seasonings to your liking, adding cayenne pepper or smoked paprika for different flavor profiles. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a little chicken broth or milk to prevent drying. The chicken and sauce freeze well, but the rice may become mushy. Thaw frozen dish in the refrigerator overnight before reheating.