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Creamy Smothered Chicken & Rice Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cheframi.com/creamy-smothered-chicken-and-rice-recipe-2/