Creamy Smothered Chicken & Rice Recipe

Introduction

Creamy Smothered Chicken & Rice is a comforting and satisfying meal featuring tender chicken pieces bathed in a rich, creamy sauce, served over a bed of fluffy white rice. This dish transforms simple ingredients into an extraordinary culinary embrace, perfect for any occasion.

Ingredients

• 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1 1/2 cups long-grain white rice (Basmati or Jasmine)
• 3 cups chicken broth or water
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup chopped bell pepper
• 4 oz cremini mushrooms, sliced (optional)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, softened and cut into cubes
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Step 1: Season chicken pieces with salt, pepper, paprika, garlic powder, onion powder, and dried thyme in a bowl. Toss to coat evenly.
2. Step 2: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and sear for 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. Step 3: Rinse rice under cold water until clear. In a saucepan, combine rice, chicken broth, butter, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes. Fluff with a fork.
4. Step 4: In the same skillet, add olive oil and butter over medium heat. Sauté onion and bell pepper for 5-7 minutes until softened. Add garlic and mushrooms; cook 3-5 minutes until fragrant and mushrooms brown.
5. Step 5: Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes. Slowly whisk in chicken broth, scraping up browned bits, and cook until sauce thickens, about 2-3 minutes.
6. Step 6: Reduce heat to low. Stir in heavy cream and cream cheese until smooth. Add Dijon mustard, dried thyme, dried rosemary, salt, and pepper. Taste and adjust seasonings.
7. Step 7: Return chicken to the sauce. Stir gently to coat and simmer, covered, for 10-15 minutes until chicken is cooked through and tender.
8. Step 8: Remove from heat. Garnish with fresh parsley and serve hot over the fluffy rice.

Tips & Variations

• Use chicken thighs for juicier, more flavorful meat, or breasts for a leaner option.
• Add sautéed spinach or frozen peas in the last few minutes of cooking for extra nutrition and color.
• For a smoky twist, use smoked paprika and consider stirring in smoked gouda or sharp cheddar cheese.
• Adjust the consistency of the sauce by adding more chicken broth if too thick, or simmer uncovered to reduce if too thin.
• Add a pinch of red pepper flakes or hot sauce to give the dish a subtle kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much. For best texture, reheat only the portion you plan to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well if you prefer leaner meat. Just be sure to monitor cooking time to avoid overcooking, as breasts can dry out faster.

Is it necessary to rinse the rice?

Rinsing rice removes excess starch and helps achieve fluffy, separate grains. It’s a simple step that greatly improves the texture of the rice in this dish.

Creamy Smothered Chicken & Rice Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

Creamy Smothered Chicken & Rice is a comforting, hearty dish featuring tenderly seared chicken pieces simmered in a rich, velvety cream sauce made with aromatics, cream cheese, and Dijon mustard, served over fluffy long-grain rice. This recipe combines layers of flavor with a creamy sauce that pairs perfectly with the subtle fragrance of jasmine or basmati rice, making it an ideal comforting meal for family dinners or special occasions.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Chicken

• 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme

For the Rice

• 1 1/2 cups long-grain white rice (Basmati or Jasmine)
• 3 cups chicken broth or water
• 1 tablespoon unsalted butter
• 1/2 teaspoon salt

For the Creamy Smothered Sauce

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1/2 cup chopped bell pepper (red preferred)
• 4 oz cremini mushrooms, sliced (optional)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, softened and cubed
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary, crushed
• Salt and freshly ground black pepper to taste

For Garnish

• 1/4 cup fresh parsley, chopped

Instructions

1. Prepare ingredients: Dice onion, mince garlic, chop bell pepper, slice mushrooms (if using), and cut chicken into even 1-inch pieces to ensure uniform cooking. Gather and organize all ingredients before cooking.
2. Season chicken: In a bowl, combine chicken pieces with salt, pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Toss well to evenly coat each piece, building foundational flavor.
3. Sear chicken: Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat until hot but not smoking. Add chicken pieces in a single layer without overcrowding; sear for 3-4 minutes per side until golden brown. Remove chicken and set aside, leaving browned bits (fond) in the pan.
4. Rinse rice: Place rice in a fine mesh sieve and rinse under cold water until water runs clear to remove excess starch and prevent gummy texture.
5. Cook rice: In a saucepan, combine rinsed rice, chicken broth, butter, and salt. Bring to a rolling boil over medium-high heat, then reduce heat to the lowest setting, cover tightly, and simmer undisturbed for 15 minutes. Remove from heat and let it rest covered for 10 minutes. Fluff with a fork and keep warm.
6. Sauté aromatics: In the same skillet used for chicken, add olive oil and butter over medium heat. Add diced onion and chopped bell pepper; cook 5-7 minutes until softened and translucent without browning.
7. Add garlic and mushrooms: Stir in garlic and mushrooms if using. Cook 3-5 minutes until mushrooms release moisture and begin to brown, and garlic is fragrant; avoid burning garlic.
8. Create roux: Sprinkle flour evenly over vegetables and stir constantly for 1-2 minutes to cook out raw flour taste and lightly toast for nutty aroma.
9. Deglaze and thicken sauce: Gradually whisk in chicken broth, scraping up the fond to incorporate deep flavor. Whisk until sauce thickens and becomes smooth and glossy, about 2-3 minutes.
10. Add creaminess: Lower heat, stir in heavy cream and softened cream cheese cubes. Continue stirring until cream cheese melts completely and sauce is velvety smooth.
11. Season sauce: Mix in Dijon mustard, dried thyme, crushed rosemary, salt, and black pepper to taste. Adjust seasoning while tasting for perfect balance.
12. Combine chicken and sauce: Return seared chicken to the skillet, stir gently to coat in sauce, ensuring even coverage.
13. Simmer to finish: Cover skillet and simmer over low heat for 10-15 minutes until chicken is fully cooked, tender, and flavors meld together. Sauce should be thick enough to coat spoon; add liquid or reduce if needed.
14. Final adjustments and garnish: Taste and adjust seasoning if necessary, optionally add a squeeze of lemon juice or hot sauce for brightness or heat. Remove from heat and sprinkle fresh parsley on top.
15. Serve: Spoon creamy smothered chicken over warm fluffy rice and enjoy a comforting, rich meal.

Notes

• Use chicken thighs for juicier, more flavorful meat; adjust cooking time as needed.
• Rinsing rice is essential to avoid gummy texture and achieve fluffy grains.
• Do not overcrowd pan when searing chicken to ensure proper browning.
• Keep the brown bits in the pan when making sauce to maximize flavor depth.
• Optional mushrooms add earthy umami but can be omitted if preferred.
• Use full-fat cream and cream cheese for best texture and richness; low-fat substitutes may alter consistency.
• Try adding sautéed spinach, peas, or diced peppers near the end for additional nutrition and flavor.
• Leftover sauce can be thickened with a small additional splash of broth or cream while reheating.
• Serving with a fresh green salad or steamed vegetables balances the richness nicely.

Keywords: Creamy Chicken, Smothered Chicken, Chicken and Rice, Comfort Food, Cream Sauce, One Pan Dinner, Family Meal