Creamy Smothered Chicken and Rice
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.
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.