This creamy smothered chicken and rice is the ultimate comfort food! Juicy chicken is cooked in a rich, creamy sauce and served over fluffy rice. It’s a hug in a bowl!
I love how easy this dish is to make, and it’s always a hit at the dinner table. Plus, it’s perfect for leftovers—if there are any! Anyone else occasionally eat straight from the pot? 😂
Key Ingredients & Substitutions
Chicken Thighs: I prefer bone-in thighs for juiciness, but boneless skinless thighs or breasts work great too! If you’re in a pinch, rotisserie chicken can be a time-saver. Just add it toward the end of cooking.
Rice: Long-grain white rice is perfect, but jasmine rice adds a lovely fragrance. You can also use brown rice, just adjust the cooking time and liquid ratio as it takes longer to cook.
Heavy Cream: For a lighter option, consider using half-and-half or milk. If you’re dairy-free, unsweetened almond milk or coconut cream can add creaminess too!
Seasonings: Use fresh herbs like thyme or parsley if available—they add a pop of flavor! If you love spice, a pinch of cayenne pepper can kick things up a notch.
How Do I Get the Chicken Perfectly Sear?
Searing the chicken is key for flavor. Here’s how to do it right:
- Make sure your skillet is hot before adding the oil or butter; this helps achieve a nice golden crust.
- Don’t overcrowd the pan! Cook in batches if necessary to maintain proper heat.
- Let the chicken cook undisturbed for a few minutes to form that golden crust before flipping.
Patience is crucial! If the chicken sticks, it likely needs a bit more time before you flip it. Once golden, remove it and let it rest before adding it back to ensure tenderness.
How to Make Creamy Smothered Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- Salt and pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme or Italian seasoning
For the Sauce and Rice:
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional)
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and around 25 minutes to cook, ensuring you have a comforting meal ready in approximately 40 minutes. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning your chicken thighs on both sides with salt, pepper, paprika, and dried thyme. This will enhance the flavor of the chicken as it cooks and infuse the dish with delicious seasoning.
2. Sear the Chicken:
In a large skillet over medium-high heat, add the olive oil or butter. Once it’s hot, carefully place the seasoned chicken in the skillet. Sear for about 4-5 minutes on each side until golden brown. Once done, remove the chicken from the skillet and set aside. Don’t worry if it’s not fully cooked at this point; it will finish cooking with the rice!
3. Cook the Aromatics:
In the same skillet, add the finely chopped onion and cook until it’s softened, about 3-4 minutes. Stir in the minced garlic and cook for an extra minute until it’s fragrant.
4. Toast the Rice:
Now, add the rice to the skillet with the onion and garlic. Stir it in and let it cook for about 1-2 minutes, allowing the rice to toast a little and absorb all those yummy flavors.
5. Add Liquids and Simmer:
Pour in the chicken broth and heavy cream, stirring everything together. Bring the mixture to a gentle simmer. This creamy base will provide all the richness to your dish!
6. Combine Chicken and Rice:
Carefully lay the seared chicken thighs on top of the rice mixture in the skillet. Cover with a lid, lower the heat to a gentle simmer, and cook for about 20-25 minutes or until the rice is tender and the chicken is fully cooked.
7. Melt the Cheese (Optional):
If you’re feeling cheesy, sprinkle shredded cheddar cheese over the chicken and rice in the last few minutes of cooking. Cover the skillet again for 2-3 minutes, allowing the cheese to melt perfectly into the dish.
8. Serve and Enjoy!
Once everything is cooked and the cheese is melted, take off the lid, and garnish your dish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy your creamy, comforting smothered chicken and rice!
This easy recipe is sure to warm your heart and fill your belly!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, but it’s best to thaw the chicken first! You can thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat it dry before seasoning to avoid excess moisture when cooking.
Can I Substitute the Heavy Cream?
Absolutely! You can use half-and-half or whole milk for a lighter version. For a dairy-free option, try unsweetened almond milk or coconut cream, but the texture and richness will vary a bit!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly. Adding a splash of broth or cream can help restore creaminess.
Can I Make This Dish Ahead of Time?
Sure! You can prepare everything except for the cheese a day in advance. Just assemble the dish, cover it, and store it in the fridge. When ready to serve, reheat gently and add the cheese, then cover until it melts.
