This creamy smothered chicken and rice brings together juicy, spice-kissed chicken and a lush, savory sauce that seeps into perfectly cooked rice for a comforting meal that’s ready in under an hour.
Why You’ll Love Smothered Chicken Rice
The tender chicken, seared to golden perfection, melds with a silky onion-garlic cream sauce flavored by thyme and parsley. Everything simmers together so the sauce infuses every bite of chicken and rice, creating a one-pan wonder that’s both hearty and elegant enough for weeknight dinners or casual entertaining.
Ingredients
For the Chicken:
- 2 lbs chicken thighs or chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
Sauce:
- 2 tablespoons butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch (mixed with 1 tablespoon water to thicken, if needed)
Rice:
- 1 1/2 cups long-grain white rice
- 3 cups water or chicken broth
Directions
1. Prepare the Chicken: Pat chicken dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, onion powder and paprika. Rub the spice blend evenly over both sides of each piece.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook undisturbed for 5–7 minutes, until the underside is golden brown. Flip and cook an additional 5 minutes until nicely browned and nearly cooked through. Transfer chicken to a plate and set aside.
3. Sauté Onion & Garlic: Reduce heat to medium. Add butter to the same skillet. Once melted, add diced onion and cook, stirring occasionally, until translucent (about 3–4 minutes). Stir in minced garlic and cook for 30 seconds until fragrant, taking care not to burn.
4. Build the Sauce: Pour in chicken broth, scraping up any browned bits from the pan’s bottom with a wooden spoon. Stir in heavy cream, dried thyme, dried parsley, salt and pepper. Bring to a gentle simmer and allow flavors to meld for 2–3 minutes.
5. Thicken if Needed: If the sauce is thinner than you prefer, whisk the cornstarch slurry again and pour it into the sauce. Stir continuously for 1–2 minutes until the sauce coats the back of a spoon.
6. Finish the Chicken: Return seared chicken to the skillet, nestling pieces into the sauce. Spoon sauce over each piece, reduce heat to low, cover and simmer for 8–10 minutes until the internal temperature of the chicken reaches 165°F.
7. Cook the Rice: While chicken simmers, combine rice and 3 cups water or broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly and simmer for 18–20 minutes, or until liquid is absorbed and rice is tender. Turn off heat and let stand, covered, for 5 minutes; fluff with a fork.
8. Plate and Serve: Spoon rice onto plates or a serving platter, top with chicken and ladle extra creamy sauce over everything.
Pro Tips and Variations
• Use bone-in thighs for an even richer flavor—just increase simmer time by 5 minutes.
• Stir in sliced mushrooms with the onions for an earthy twist.
• For a lighter version, swap half-and-half for heavy cream (sauce will be slightly thinner).
• Add a pinch of red pepper flakes when sautéing the garlic for a gentle heat.
• Stir in a handful of frozen peas or spinach at the end for a pop of color and extra veggies.
Serving Suggestions
• Steamed green beans or roasted broccoli complement the richness.
• A crisp side salad with vinaigrette cuts through the creaminess.
• Warm dinner rolls or crusty baguette to mop up every drop of sauce.
• Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Storage/Reheating
Store cooled chicken, sauce and rice together in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a skillet over medium-low heat, adding a splash of broth or water to loosen the sauce, and cover until warmed through. You can also microwave individual portions for 2–3 minutes, stirring halfway.
Notes
• Total cook time is about 45–50 minutes.
• Recipe yields 4–6 servings depending on appetite.
• Feel free to prep the sauce base a day ahead—just reheat and finish the dish when ready.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely. Just watch the cooking time, as breasts can dry out if overcooked—remove when they reach 165°F.
Is there a dairy-free alternative to heavy cream?
Swap in full-fat coconut milk for a different but still creamy result; omit the parsley if you want to avoid a subtle coconut flavor.
Can I make this in the oven?
Yes—after building the sauce, nestle the chicken in an ovenproof dish, bake at 350°F for 20–25 minutes, then broil for a minute to brown.
How do I know when the sauce is thick enough?
It should coat the back of a spoon in a smooth layer. If it runs off quickly, simmer a bit longer or add more cornstarch slurry.
Can I double this recipe for a crowd?
Sure—use a larger pan or split into two. Just brown the chicken in batches to avoid crowding the skillet.
Conclusion
This creamy smothered chicken and rice is the ultimate comfort-food meal, combining juicy, seasoned chicken with a luscious sauce that seeps into every grain of rice. With minimal prep and one-pan cooking, it’s sure to become a weeknight favorite and a go-to for easy entertaining. Enjoy!
