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Creamy smothered chicken and rice. Comfort food perfection!
Lady Maria

Ultimate Creamy Chicken and Rice

This creamy chicken and rice recipe is a comforting and flavorful dish that's surprisingly easy to make. Tender chicken thighs are simmered in a luscious, creamy sauce and served over a bed of perfectly cooked rice, creating a symphony of textures and flavors that the whole family will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 cup long-grain white rice rinsed
  • 2 cups chicken broth low sodium preferred
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 8 oz sliced mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • pinch of dried thyme
  • 2 tablespoons chopped fresh parsley for garnish
  • 1 tablespoon olive oil for searing chicken, optional

Equipment

  • large skillet
  • Mixing bowls
  • measuring cups and spoons
  • whisk
  • Rice cooker or saucepan with lid
  • knife
  • Cutting board
  • Spatula or spoon

Method
 

  1. Season the chicken pieces with salt, pepper, paprika, garlic powder, and onion powder.
  2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and sear on all sides until lightly browned. Don't overcrowd the pan; work in batches if necessary.
  3. Remove the chicken from the skillet and set aside.
  4. Add the remaining 2 tablespoons of butter to the skillet. Add the diced onion and cook until softened and translucent, about 5 minutes.
  5. Add the minced garlic and sliced mushrooms to the skillet. Cook for another 3-5 minutes, until the mushrooms are softened and slightly browned.
  6. Sprinkle the flour over the vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes until the flour is lightly browned.
  7. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. Continue whisking until the sauce is smooth and thickened.
  8. Stir in the heavy cream, salt, pepper, and dried thyme. Bring the sauce to a simmer. Taste and adjust seasonings as needed.
  9. Add the seared chicken back to the skillet with the creamy sauce.
  10. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The sauce should be thick and luscious.
  11. While the chicken is simmering, cook the rice according to package directions.
  12. Spoon the cooked rice into bowls and top with the creamy smothered chicken. Garnish with fresh parsley.
  13. Serve and enjoy!

Notes

For extra flavor, marinate the chicken in a mixture of olive oil, garlic, and herbs for at least 30 minutes before cooking. To prevent the sauce from curdling, avoid boiling it after adding the heavy cream. If you don't have fresh parsley, you can use dried parsley, but fresh is recommended. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can substitute chicken breasts for chicken thighs, but thighs are more flavorful and tender. Consider adding a splash of white wine to the sauce for added depth of flavor.