Creamy Smothered Chicken and Rice Recipe
Introduction
Creamy Smothered Chicken & Rice is a comforting dish that combines tender chicken thighs with a rich, savory sauce. This recipe features a luscious blend of heavy cream, chicken broth, and a hint of Worcestershire sauce for a deeply satisfying meal that’s perfect any night of the week.
Ingredients
- 1 ½ lbs (700 g) chicken thighs or breasts
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
- Salt & pepper to taste
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Step 1: Pat the chicken dry and season generously with salt, pepper, smoked paprika, and Italian seasoning.
- Step 2: Heat the olive oil or butter in a skillet over medium-high heat. Add the chicken and brown both sides until golden. Remove the chicken and set aside.
- Step 3: Add the diced onion and minced garlic to the skillet. Cook until soft, fragrant, and lightly golden, about 3-5 minutes.
- Step 4: Sprinkle the flour over the onions and garlic. Stir continuously to form a paste and cook for 1 minute to eliminate the raw flour taste.
- Step 5: Slowly pour in the chicken broth while stirring to avoid lumps. Add the heavy cream and Worcestershire sauce, then let the sauce simmer until it thickens slightly.
- Step 6: Return the browned chicken to the skillet. Spoon sauce over the pieces and simmer on low heat for 10–15 minutes, until the chicken is fully cooked and tender.
- Step 7: Serve the creamy smothered chicken over warm cooked rice. Drizzle extra sauce on top and garnish with fresh parsley for a fresh finish.
Tips & Variations
- Use chicken thighs for juicier, more tender meat, but breasts work well too.
- For a dairy-free version, substitute heavy cream with coconut milk.
- Serve over cauliflower rice to make this dish low-carb.
- Add mushrooms or spinach for extra earthiness and nutrients.
- Try smoked paprika or lemon juice at the end for a flavor boost.
- Cook rice separately so it stays fluffy and doesn’t thicken the sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if the sauce becomes too thick to restore its creamy consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but thighs tend to stay juicier and more tender when smothered in the sauce.
How can I thicken the sauce if it’s too thin?
Simmer the sauce a bit longer to reduce it, or mix a small amount of flour with cold water and stir it into the sauce to thicken it quickly.
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Creamy Smothered Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Creamy Smothered Chicken & Rice recipe features juicy, tender chicken thighs or breasts smothered in a rich, savory cream sauce made with chicken broth, heavy cream, and a hint of Worcestershire sauce. Served over fluffy rice and garnished with fresh parsley, this comforting dish balances indulgent flavors with nourishing ingredients, making it perfect for a satisfying meal any time of year.
Ingredients
Chicken and Seasoning
- 1 ½ lbs (700 g) chicken thighs or breasts
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Sauce and Aromatics
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
To Serve
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken pieces dry with paper towels. Generously season both sides with salt, pepper, smoked paprika, and Italian seasoning to ensure deep flavor penetration.
- Sear to perfection: Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and sear without moving until a golden-brown crust forms, about 3-4 minutes per side. Remove the chicken from the skillet and set aside to rest.
- Sauté aromatics: In the same skillet, add diced onion and minced garlic. Sauté over medium heat until the onions are soft and translucent and the garlic is fragrant, about 3-5 minutes, being careful not to burn the garlic.
- Build the roux: Sprinkle the flour evenly over the softened onions and garlic. Stir continuously to combine and cook for about 1 minute, allowing the raw flour taste to cook out and forming a paste (roux) without lumps.
- Add liquids: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Then add the heavy cream and Worcestershire sauce. Stir well and let the sauce simmer gently until it thickens slightly, about 3-5 minutes.
- Return the chicken: Nestle the seared chicken pieces back into the skillet, spooning sauce over each piece. Reduce the heat to low and simmer for 10–15 minutes, uncovered, until the chicken is fully cooked through and tender, and the sauce has thickened to a creamy consistency.
- Serve: Spoon the creamy smothered chicken over warm cooked white or brown rice. Drizzle extra sauce on top and garnish with fresh parsley for a pop of color and freshness.
Notes
- For a dairy-free option, substitute coconut milk for the heavy cream.
- Use gluten-free flour to make this recipe gluten-free.
- Serve over cauliflower rice for a low-carb variation.
- Add mushrooms, spinach, or smoked paprika for additional flavor layers.
- Store leftovers in the refrigerator for up to 3 days; reheat slowly on the stove, adding broth if needed to adjust sauce consistency.
- Choose good-quality chicken broth and fresh garlic to maximize flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern Comfort
Keywords: Creamy chicken, smothered chicken, chicken thighs, comfort food, creamy sauce, chicken and rice, easy dinner, one pan chicken
