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 olive oil or butter in a skillet over medium-high heat. Add the chicken and brown on both sides, then remove and set aside.

Step 3: Add diced onion and minced garlic to the skillet. Cook until soft, fragrant, and lightly golden, about 3-4 minutes.

Step 4: Sprinkle the flour over the onions and garlic. Stir constantly to form a paste and cook for 1 minute to eliminate raw flour taste.

Step 5: Slowly pour in the chicken broth while stirring to avoid lumps. Then add the heavy cream and Worcestershire sauce. Let the mixture simmer gently until it thickens slightly.

Step 6: Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and reduce the heat to low. Simmer uncovered for 10–15 minutes, or 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.

Tips & Variations

Use chicken thighs for juicier, more tender results, but breasts work well too.

For a dairy-free version, substitute coconut milk for the cream.

Try adding mushrooms or spinach for extra flavor and nutrients.

Use gluten-free flour if you prefer a gluten-free sauce.

Serve over cauliflower rice for a low-carb alternative.

Add a splash of lemon juice at the end to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if the sauce becomes too thick. This dish also freezes well—thaw overnight in the fridge before reheating. Rice can be stored separately to maintain its fluffy texture.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but thighs tend to stay juicier and more tender when cooked in the sauce.

How can I make the sauce thicker or thinner?

To thicken the sauce, simmer it a little longer or add a small extra sprinkle of flour mixed in a bit of cold water before stirring in. To thin it, add more chicken broth or cream gradually while stirring.