Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice

from gourmetmartha.com

There’s something undeniably comforting about a plate of creamy smothered chicken and rice. This dish brings together tender, juicy chicken, a rich and flavorful sauce, and perfectly cooked rice to soak up all that creamy goodness. It’s the kind of meal that reminds you of home—warm, hearty, and made with love. Growing up, dishes like this were always a family favorite, especially on chilly nights when we needed something extra cozy. The combination of creamy sauce and well-seasoned chicken creates a harmony of flavors that feels both indulgent and nourishing. Whether you’re cooking for a family dinner or meal prepping for the week, this dish is a fantastic choice. It’s easy to make, incredibly satisfying, and packed with flavors that will keep you coming back for more.

Ingredients

  • 2 lbschicken thighs or chicken breasts
  • 1 teaspoonsalt
  • ½ teaspoonblack pepper
  • 1 teaspoongarlic powder
  • 1 teaspoononion powder
  • 1 teaspoonpaprika
  • 2 tablespoonsolive oil
  • 2 tablespoonsbutter
  • 1 smallonion, diced
  • 3 clovesgarlic, minced
  • 2 cupschicken broth
  • 1 cupheavy cream
  • 1 teaspoondried thyme
  • 1 teaspoondried parsley
  • ½ teaspoonsalt (adjust to taste)
  • ½ teaspoonblack pepper
  • 1 teaspooncornstarch (mixed with 1 tablespoon water to thicken, if needed)
  • 1 ½ cupslong-grain white rice
  • 3 cupswater or chicken broth

Directions

  1. 1

    Step 1: Prepare the Chicken

  2. 2

    Start by seasoning the chicken with salt, pepper, garlic powder, onion powder, and paprika. This step is key because it builds the foundation of flavor in the dish. If using chicken thighs, the extra fat helps keep the meat juicy and flavorful.

  3. 3

    Heat the olive oil in a large skillet or deep pan over medium-high heat. Once the oil is hot, add the chicken and sear for about 4–5 minutes per side until golden brown. You don’t need to cook it through completely—just enough to get that beautiful caramelization on the outside. Remove the chicken from the pan and set it aside.

  4. 4

    Step 2: Cook the Aromatics

  5. 5

    In the same pan, melt the butter and add the diced onions. Sauté for about 3 minutes until they become soft and translucent. Then, stir in the minced garlic and cook for another 30 seconds until fragrant. The combination of garlic and onions makes the whole kitchen smell incredible!

  6. 6

    Step 3: Make the Creamy Sauce

  7. 7

    Pour in the chicken broth, stirring to deglaze the pan (scrape up all the flavorful bits stuck to the bottom). Add the heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir everything together and let the sauce simmer for about 5 minutes. If you want a thicker sauce, mix the cornstarch with a little water and stir it into the sauce.

  8. 8

    Step 4: Cook the Rice

  9. 9

    While the sauce is simmering, rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents it from getting mushy.

  10. 10

    In a separate pot, bring water or chicken broth to a boil, then add the rice. Lower the heat, cover, and let it cook for about 15 minutes, or until the liquid is absorbed. Turn off the heat and let the rice sit, covered, for another 5 minutes before fluffing with a fork.

  11. 11

    Step 5: Smother the Chicken

  12. 12

    Return the seared chicken to the pan, nestling it into the creamy sauce. Reduce the heat to low, cover, and let it simmer for about 10–15 minutes, or until the chicken is fully cooked and tender.

  13. 13

    Step 6: Serve and Enjoy

  14. 14

    Spoon a generous portion of rice onto a plate and top it with the smothered chicken. Pour extra creamy sauce over the top and garnish with fresh parsley for a pop of color and freshness.