Creamy Smothered Chicken and Rice Ultimate
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.
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.