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

Scale

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