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Creamy Smothered Chicken and Rice

Comfort food at its finest—creamy, savory, and absolutely satisfying with tender chicken and fluffy rice.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 520 kcal

Ingredients
  

Chicken

  • 4 boneless skinless chicken thighs or breasts
  • Salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 2 tbsp olive oil

Sauce

  • 1 small onion diced
  • 3 cloves garlic minced
  • 2 tbsp butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1/2 cup grated parmesan optional
  • 1 tsp thyme
  • Salt and pepper to taste

Rice

  • 1 cup long-grain white rice uncooked
  • 2 cups water or chicken broth
  • 1 tbsp butter

Instructions
 

  • Pat chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
  • In the same skillet, add butter and diced onions. Sauté until soft (about 3 minutes). Add garlic and cook 30 seconds more. Sprinkle flour over the onions and stir to form a roux. Slowly whisk in chicken broth and heavy cream. Add thyme, parmesan (if using), salt, and pepper. Simmer 5–7 minutes until thickened.
  • In a separate pot, combine rice, water or broth, and butter. Bring to a boil, reduce heat to low, cover, and simmer for 18–20 minutes. Fluff and set aside.
  • Nestle the seared chicken into the creamy sauce. Reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through and tender.
  • Spoon rice onto plates or bowls. Ladle creamy chicken and sauce on top. Garnish with parsley or fresh chives.

Notes

This dish is great for meal prep and gets even better the next day. Try adding peas, spinach, or mushrooms for extra nutrition.
Keyword Chicken, Comfort Food, Creamy, Rice