Description
How to make Easy Creamy Smothered Chicken and Rice with tender chicken, fluffy rice, and a rich, creamy sauce that’s perfect for a cozy weeknight.
Ingredients
Scale
- Main Components:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1.5 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- Sauce & Sauté Essentials:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1/2 cup whole milk
- 1 tbsp olive oil
- Essential Seasonings:
- 1 tsp kosher salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1 tsp smoked paprika
- Flavor Boosters & Garnish:
- 1/2 tsp dried thyme
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
- Sear Chicken: Heat olive oil in a large pot over medium-high heat. Add chicken pieces, season with salt, pepper, and paprika, and sear until golden brown. Remove chicken, leaving fond for the foundation of your Easy Creamy Smothered Chicken and Rice.
- Build Sauce: Reduce heat to medium, melt butter, then add chopped onion and sauté until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more. Sprinkle in flour, stirring constantly for 1-2 minutes to create a light roux.
- Add Liquids: Gradually whisk in chicken broth, whole milk, and heavy cream until smooth, ensuring no lumps. Bring the sauce to a gentle simmer, stirring occasionally. This creates the rich, creamy base that defines Easy Creamy Smothered Chicken and Rice.
- Simmer Rice: Return seared chicken to the pot. Stir in uncooked rice, dried thyme, and remaining salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender.
- Finish Dish: After 20-25 minutes, check if rice is tender and liquid is absorbed. If needed, cook a few more minutes. Stir in freshly grated Parmesan cheese until melted and fully incorporated into the dish.
- Garnish & Serve: Remove from heat and let the Easy Creamy Smothered Chicken and Rice rest, covered, for 5 minutes. Garnish generously with fresh chopped parsley. Serve this comforting meal warm and enjoy!
Notes
Cook flour for 1-2 minutes after adding to prevent a raw taste and ensure a smooth, delicious sauce base.
Store leftovers in an airtight container in the refrigerator for 3-4 days; reheat with a splash of broth or milk.
Whole milk or half-and-half can substitute heavy cream for a lighter sauce, but adjust flour if needed for thickness.
Serve warm from the pot, garnished with fresh parsley. A crisp green salad or crusty bread makes a perfect pairing.
Sear chicken and prepare sauce base a day ahead. Combine and cook rice just before serving for optimal texture.
**Allergy Information:** Dairy, Gluten