Creamy Smothered Chicken and Rice Recipe

Let me tell you, Smothered Chicken and Rice is comfort food at its finest! This dish combines tender, juicy chicken coated in a rich, creamy sauce with fluffy white rice to soak up all that deliciousness. Whether you’re looking for a hearty family dinner or something to impress your guests, this recipe checks all the boxes. The Ultimate Comfort Dish Smothered chicken has a special place in the heart of soul food, blending savory flavors with indulgent textures. It’s one of those dishes that feels like a warm hug after a long day. Paired with rice, this meal becomes a complete dish that’s filling, flavorful, and oh-so-satisfying. Plus, the ingredients are simple, and the process is straightforward, making it accessible for both beginner cooks and seasoned pros. So, let’s dive into how to make this creamy, savory classic. Ingredients for Smothered Chicken and Rice To create this comforting dish, you’ll need a handful of fresh and pantry-staple ingredients that come together to make a rich, flavorful meal. Chicken Breast or Thighs – Boneless, skinless chicken is perfect for this dish. Thighs add extra juiciness, while breasts create a leaner option. Seasonings – A mix of paprika, garlic powder, onion powder, salt, and black pepper to flavor the chicken perfectly. All-Purpose Flour – Used for dredging the chicken and for thickening the creamy sauce. Butter and Olive Oil – For searing the chicken and building a rich base for the sauce. Chicken Broth – The foundation of the savory sauce, adding depth of flavor. Heavy Cream – To create a luxurious, velvety sauce. White Rice – Fluffy, steamed white rice serves as the perfect bed to soak up all the creamy sauce. Fresh Parsley – A touch of freshness and color for garnish. Use your ← → (arrow) keys to browse How to Make Smothered Chicken and Rice Follow these steps to whip up a dish that’s both comforting and incredibly delicious: Step 1: Season the chicken with paprika, garlic powder, onion powder, salt, and pepper on both sides. Lightly dredge the chicken in flour, shaking off any excess. Step 2: Heat a large skillet over medium heat. Add a tablespoon of olive oil and a tablespoon of butter. Once the butter is melted, sear the chicken for about 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside. Step 3: In the same skillet, melt another tablespoon of butter. Add a tablespoon of flour and whisk to form a roux. Cook for 1-2 minutes to eliminate the raw flour taste. Step 4: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Allow the mixture to simmer until slightly thickened. Then, stir in the heavy cream to create a luscious sauce. Step 5: Return the seared chicken to the skillet, spooning the sauce over each piece. Cover and let it simmer on low heat for 15-20 minutes, or until the chicken is cooked through and tender. Step 6: While the chicken cooks, prepare the rice according to the package instructions. Fluff with a fork and set aside. Step 7: To serve, plate the rice and place the chicken on top. Drizzle with extra sauce, then garnish with freshly chopped parsley for a pop of color and flavor. This smothered chicken and rice dish is a surefire hit that’s as easy to make as it is satisfying to eat. Enjoy! How Long to Cook Smothered Chicken Cooking times for smothered chicken depend on the cut and thickness of the meat. Here’s a guide to ensure your chicken is perfectly cooked every time: Chicken Thighs – Simmer for 20-25 minutes. They’re more forgiving and remain juicy even if cooked slightly longer. Chicken Breasts – Simmer for 15-20 minutes to avoid overcooking, as they can dry out faster than thighs. Use a meat thermometer to check for doneness. The internal temperature should reach 165°F (74°C) for safe consumption. How to Store Leftovers Smothered chicken and rice store well, making it great for meal prep or enjoying the next day. Here’s how to store and reheat it: Refrigerator – Place leftovers in an airtight container and store for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth to loosen the sauce if needed. Freezer – This dish can be frozen for up to 1 month. Separate the chicken and rice into portions, place them in freezer-safe containers, and thaw overnight in the refrigerator before reheating. Tips for Perfect Smothered Chicken Here are a few tricks to ensure your dish turns out amazing every time: Brown the Chicken Well – Searing the chicken adds a depth of flavor to both the meat and the sauce. Don’t skip this step! Don’t Overcook the Sauce – After adding the cream, simmer gently to avoid curdling. Customize the Seasoning – Add a pinch of cayenne or red pepper flakes for some heat, or use herbs like thyme or rosemary to elevate the flavors. Pair with Veggies – Serve with sautéed greens, roasted broccoli, or steamed carrots for a balanced meal. This dish is hearty, flavorful, and easy to prepare, making it a family favorite you’ll return to time and again. Author: Sally Thompson Total Time: 35 minutes Yield: 4 servings Smothered Chicken and Rice is the ultimate comfort food! Tender chicken coated in a creamy, savory sauce served over fluffy rice makes for a satisfying and flavorful meal. Perfect for family dinners or a cozy night in, this recipe is easy to make and guaranteed to impress. Use your ← → (arrow) keys to browse Ingredients Scale1x2x3x 4 boneless, skinless chicken breasts or thighs 1 tsp paprika 1 tsp garlic powder 1 tsp onion powder Salt and black pepper to taste 1/4 cup all-purpose flour (for dredging) 2 tbsp butter (divided) 1 tbsp olive oil 1 cup chicken broth 1/2 cup heavy cream 2 cups cooked white rice Fresh parsley for garnish Instructions Season the chicken with paprika, garlic powder, onion powder, salt, and pepper. Lightly coat each piece with flour, shaking off the excess. Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove from the skillet and set aside. In the same skillet, melt the remaining 1 tbsp of butter. Add 1 tbsp of flour and whisk to create a roux. Cook for 1-2 minutes. Gradually pour in the chicken broth, whisking continuously to prevent lumps. Simmer until slightly thickened, then stir in the heavy cream to create a creamy sauce. Return the chicken to the skillet, spoon the sauce over it, cover, and simmer on low heat for 15-20 minutes, or until the chicken is cooked through. While the chicken simmers, prepare the rice according to the package instructions. To serve, spoon the rice onto plates, top with the chicken, and drizzle with extra sauce. Garnish with freshly chopped parsley. Notes For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix. Substitute heavy cream with half-and-half for a lighter sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Prep Time: 10 minutes Cook Time: 25 minutes