Creamy Smothered Chicken and Rice: A Homestyle Meal (Print Version)

Creamy Smothered Chicken and Rice brings warm, tender chicken in a rich sauce over fluffy rice. A comforting, easy dinner for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Chicken & Base

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 tbsp olive oil
03 - 1 tbsp butter
04 - 1 medium yellow onion, chopped
05 - 3 cloves garlic, minced

→ Sauce & Creaminess

06 - 2 tbsp all-purpose flour
07 - 2 cups chicken broth (low sodium)
08 - 1/2 cup heavy cream

→ Seasonings & Aromatics

09 - 1 tsp smoked paprika
10 - 1/2 tsp dried thyme
11 - Salt and black pepper to taste

→ Finishing Touches & Serving

12 - 2 cups long-grain white rice, cooked
13 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, pat your chicken thighs super dry. This is crucial for that gorgeous golden-brown sear we're aiming for. Heat a tablespoon of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Once shimmering, add the chicken, seasoned with a pinch of salt and pepper. Let it cook for about 4-5 minutes per side until beautifully browned. Don't crowd the pan, or you won't get that lovely crust! This step builds so much flavor for our Creamy Smothered Chicken and Rice, don't rush it.
02 - Remove the seared chicken from the skillet and set it aside. Reduce the heat to medium. Add another drizzle of olive oil, and maybe a pat of butter if you're feeling fancy (which I often am!). Toss in your chopped onion and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until fragrant. Oh, the smell at this point! It's honestly one of my favorite kitchen smells, signaling the start of something truly delicious for this Creamy Smothered Chicken and Rice.
03 - Sprinkle the flour over the softened onions and garlic. Stir it constantly for about 1-2 minutes, letting it cook out that raw flour taste – this is important! Slowly, and I mean *slowly*, whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Those bits are pure flavor, folks! Bring the mixture to a gentle simmer, whisking until it starts to thicken. This is the foundation of your incredible Creamy Smothered Chicken and Rice sauce!
04 - Reduce the heat to low, then pour in the heavy cream. Stir in the smoked paprika and dried thyme. Season with salt and pepper to taste. Give it a good stir, making sure everything is combined and the sauce is smooth. You want it to be creamy, not boiling vigorously, so keep that heat low. I often taste it here and adjust the seasonings; sometimes it needs a little more salt, sometimes a touch more paprika for color. This is your Creamy Smothered Chicken and Rice coming to life!
05 - Return the seared chicken thighs to the skillet, nestling them down into that gorgeous creamy sauce. Make sure they're mostly submerged. Bring the sauce back to a very gentle simmer, then cover the skillet and let it cook for 15-20 minutes, or until the chicken is cooked through and super tender. This is where the magic happens, where the chicken gets all happy and absorbs all those incredible flavors. I'll often peek in to stir the sauce gently, just to make sure it's not sticking to the bottom.
06 - While the chicken is simmering, cook your long-grain white rice according to package directions. I usually do this in a separate pot to ensure it's perfectly fluffy. Once the chicken is done, remove the skillet from the heat. Stir in the fresh parsley, giving it a vibrant finish. Serve generous portions of the Creamy Smothered Chicken and Rice over the hot, fluffy rice. It should be rich, tender, and oh-so-comforting. A big spoonful of that creamy sauce over the rice? Yes, please!

# Notes:

01 - Don't overcrowd the pan when searing the chicken; it won't brown properly!
02 - For best results, reheat leftovers gently on the stovetop instead of the microwave.
03 - Try adding a splash of white wine to deglaze the pan after cooking the aromatics for extra depth.
04 - Always taste the sauce and adjust seasonings before serving; it makes all the difference!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - whisk
03 - cutting board
04 - knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 650
Total Fat: 38g
Total Carbohydrate: 45g
Protein: 35g

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