ULTIMATE CREAMY SMOTHERED CHICKEN AND RICE

Imagine forkfuls of tender, juicy chicken nestled in a velvety, savory cream sauce, all piled high on a bed of fluffy rice – a symphony of textures and flavors that’ll make your taste buds sing. This Creamy Smothered Chicken And Rice isn’t just a meal; it’s a warm hug on a plate, and I’m going to show you how to make it perfectly every single time. Get ready for a family favorite that’ll have everyone begging for seconds!

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

For the Chicken:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic 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
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1/4 cup chopped fresh parsley, for garnish (optional)

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• 1 teaspoon salt

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

Preparing the Rice:

1. Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky.
2. Combine ingredients: In a medium saucepan, combine the rinsed rice, water, and salt.
3. Cook the rice: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Don’t peek! Resist the urge to lift the lid while it’s simmering.
4. Fluff and rest: Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. Then, fluff the rice with a fork. Set aside and keep warm.

Cooking the Chicken:

1. Season the chicken: In a medium bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
2. Sear the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Don’t overcrowd the pan; cook in batches if necessary to ensure even browning. The key here is a nice sear for flavor!
3. Remove from skillet: Transfer the cooked chicken to a plate and set aside.

Making the Creamy Sauce:

1. Sauté aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant.
2. Make a roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes, until the flour is lightly golden. This is called a roux, and it’s the base of your creamy sauce.
3. Whisk in liquids: Gradually whisk in the chicken broth, making sure to break up any lumps that may form. Continue whisking until the sauce is smooth.
4. Simmer and thicken: Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
5. Add cream and milk: Stir in the heavy cream and milk. Season with thyme, sage, salt, and pepper. Taste and adjust seasonings as needed.
6. Combine chicken and sauce: Return the cooked chicken to the skillet with the creamy sauce. Stir to coat the chicken evenly.
7. Simmer together: Reduce the heat to low and simmer for 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.

Assemble and Serve:

1. Serve: Spoon the cooked rice onto plates. Top with the creamy smothered chicken and sauce.
2. Garnish: Garnish with chopped fresh parsley, if desired.
3. Enjoy! Serve immediately and savor every bite!

Tips and Tricks for Perfect Creamy Smothered Chicken And Rice

Alright, my friend, let’s talk about some secrets to make this Creamy Smothered Chicken And Rice truly shine! We’ve all been there – a sauce that’s too thin, rice that’s mushy, chicken that’s dry. Don’t worry, I’ve got you covered.

• Chicken Breast Perfection: To ensure juicy chicken, don’t overcook it! Use a meat thermometer; 165°F (74°C) is your target. You can also use chicken thighs for a richer flavor.
• Sauce Consistency is Key: The roux is your friend! Cooking the flour with the butter is essential for thickening the sauce. If your sauce is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk it into the simmering sauce. If it’s too thick, add a splash more chicken broth or milk.
• Rice That’s Just Right: Rinsing the rice is non-negotiable. It removes excess starch, preventing a gummy mess. And remember, resist the urge to lift the lid while it’s simmering! That releases steam and can mess with the cooking process. If you are looking for Crockpot Chicken And Rice, consider the rice to water ratio and choose the right setting.
• Flavor Boosters: Don’t be afraid to experiment with herbs and spices! A pinch of smoked paprika, a dash of cayenne pepper, or a sprinkle of Italian seasoning can add depth and complexity to the sauce. You could also add a splash of white wine to the sauce after sautéing the onions and garlic for an extra layer of flavor.
• Make Ahead Magic: This dish is fantastic for meal prepping. You can cook the chicken and rice separately, then combine them with the sauce just before serving. The sauce can also be made ahead of time and stored in the refrigerator for up to 3 days.

Variations to Make it Your Own

One of the best things about Creamy Smothered Chicken And Rice is how versatile it is! You can easily customize it to suit your tastes and preferences. Here are a few ideas to get you started:

• Vegetable Power: Add some chopped vegetables to the sauce for extra nutrients and flavor. Peas, carrots, mushrooms, bell peppers, and spinach all work well. Sauté them with the onions and garlic before adding the flour.
• Cheesy Goodness: Stir in some shredded cheddar cheese, Monterey Jack cheese, or Parmesan cheese to the sauce for an extra creamy and cheesy flavor.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.
• Mushroom Mania: Sauté some sliced mushrooms with the onions and garlic for a delicious earthy flavor. Cream of mushroom soup can also be used in addition to the other ingredients.
• Brown Rice Option: For a healthier twist, use brown rice instead of white rice. Keep in mind that brown rice takes longer to cook, so adjust the cooking time accordingly. When considering Amazing Creamy Smothered Chicken And Rice, feel free to adjust the type of rice for your needs.
• Lemon Herb Chicken: Add lemon zest and fresh herbs for a bright and vibrant flavor.

Serving Suggestions: Complete the Meal

Creamy Smothered Chicken And Rice is a hearty and satisfying meal on its own, but it also pairs well with a variety of side dishes. Here are a few of my favorites:

• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the chicken and rice.
• Steamed Vegetables: Steamed broccoli, green beans, or asparagus are healthy and flavorful side dishes.
• Garlic Bread: Warm garlic bread is perfect for soaking up the delicious creamy sauce. If you love pasta, you might be interested in Creamy Garlic Butter Chicken & Linguine.
• Roasted Vegetables: Roasted Brussels sprouts, carrots, or sweet potatoes add a touch of sweetness and warmth to the meal.
• Corn on the Cob: Grilled or boiled corn on the cob is a classic summertime side dish that pairs perfectly with Creamy Smothered Chicken And Rice.

Chicken With Rice: A Comfort Food Classic

Let’s be honest, Chicken With Rice is the ultimate comfort food. It’s the kind of dish that evokes memories of home-cooked meals and cozy nights in. And there’s a reason why it’s been a family favorite for generations. It’s simple, satisfying, and endlessly customizable. This Creamy Smothered Chicken And Rice version takes it to the next level with its rich and flavorful sauce.

Exploring Chicken And Rice Dishes

There are so many delicious Chicken And Rice Dishes to explore! From classic casseroles to flavorful stir-fries, the possibilities are endless. Consider adding some fresh vegetables to add depth and nutrition to the dish. You can create a dish for any mood or occasion.

Things To Make With White Rice

White rice is a blank canvas, ready to absorb any flavor you throw its way! While it’s the perfect base for this Creamy Smothered Chicken And Rice, don’t stop there. Use leftover white rice to make fried rice, rice pudding, or even a simple rice bowl with your favorite toppings. There are countless Honey Garlic Chicken recipes that go very well with rice.

Why Smothered Chicken And Rice is a Winner

Smothered Chicken And Rice is the perfect weeknight meal because it’s easy to make, uses simple ingredients, and is guaranteed to please even the pickiest eaters. Plus, it’s a great way to use up leftover chicken or rice. If you are looking for Ultimate Creamy Chicken Soup, consider adding rice to it for a hearty meal.

So there you have it! My ultimate guide to making the most amazing Creamy Smothered Chicken And Rice. I hope you enjoy this recipe as much as my family does. Remember, cooking should be fun and stress-free, so don’t be afraid to experiment and make it your own. Happy cooking!

ULTIMATE CREAMY SMOTHERED CHICKEN AND RICE

Amelia Chen-Morrison

This Creamy Smothered Chicken and Rice recipe delivers tender chicken in a velvety, savory cream sauce served over fluffy rice. It’s a comforting and satisfying meal perfect for family dinners, offering a symphony of textures and flavors that everyone will enjoy.

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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
• Medium saucepan
• fine mesh sieve
• Whisk
• Spatula
• Measuring cups and spoons
• Fork
• Plates

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic 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 onion
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ¼ cup chopped fresh parsley, for garnish optional
• 2 cups long-grain white rice
• 4 cups water
• 1 teaspoon salt

Instructions

 

• Rinse the rice: Place the rice in a fine-mesh sieve and rinse under cold water until the water runs clear.
• Combine ingredients: In a medium saucepan, combine the rinsed rice, water, and salt.
• Cook the rice: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Don’t peek!
• Fluff and rest: Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. Then, fluff the rice with a fork. Set aside and keep warm.
• Season the chicken: In a medium bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
• Sear the chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned on all sides and cooked through. Don’t overcrowd the pan; cook in batches if necessary to ensure even browning.
• Remove from skillet: Transfer the cooked chicken to a plate and set aside.
• Sauté aromatics: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2-3 minutes, or until softened. Add the minced garlic and cook for another minute, until fragrant.
• Make a roux: Sprinkle the flour over the onion and garlic mixture. Cook, stirring constantly, for 1-2 minutes, until the flour is lightly golden. This is called a roux, and it’s the base of your creamy sauce.
• Whisk in liquids: Gradually whisk in the chicken broth, making sure to break up any lumps that may form. Continue whisking until the sauce is smooth.
• Simmer and thicken: Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
• Add cream and milk: Stir in the heavy cream and milk. Season with thyme, sage, salt, and pepper. Taste and adjust seasonings as needed.
• Combine chicken and sauce: Return the cooked chicken to the skillet with the creamy sauce. Stir to coat the chicken evenly.
• Simmer together: Reduce the heat to low and simmer for 5-10 minutes, allowing the chicken to absorb the flavors of the sauce.
• Serve: Spoon the cooked rice onto plates. Top with the creamy smothered chicken and sauce.
• Garnish: Garnish with chopped fresh parsley, if desired.
• Enjoy! Serve immediately and savor every bite!

Notes

For juicy chicken, cook to an internal temperature of 165°F (74°C). Chicken thighs can be used for a richer flavor. If the sauce is too thin, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water, then slowly whisk it into the simmering sauce. If it’s too thick, add a splash more chicken broth or milk. Rinsing the rice prevents a gummy texture. Experiment with herbs and spices like smoked paprika, cayenne pepper, or Italian seasoning. This dish is great for meal prepping; cook the chicken and rice separately, then combine with the sauce before serving. The sauce can be made ahead and stored in the refrigerator for up to 3 days. Add vegetables like peas, carrots, or mushrooms to the sauce. Stir in shredded cheese for extra creaminess. For a spicy kick, add red pepper flakes or hot sauce. Use brown rice for a healthier option.