Description

Creamy Smothered Chicken & Rice is a comforting and indulgent dish featuring juicy chicken thighs or breasts smothered in a rich, savory sauce made with heavy cream, chicken broth, and a hint of Worcestershire sauce. The sauce is thickened naturally with a roux of flour and butter or olive oil, and the dish is served over fluffy cooked rice. This recipe is a perfect blend of tender protein and creamy sauce, making it a satisfying meal that’s easy to prepare on the stovetop.

Ingredients

Scale

Chicken

1 ½ lbs (700 g) chicken thighs or breasts

For Cooking

2 tablespoons olive oil or butter

Aromatics & Seasonings

1 onion, diced
3 garlic cloves, minced
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
Salt & pepper to taste

For the Sauce

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 thighs or breasts dry with paper towels. Generously season both sides with salt, pepper, smoked paprika, and Italian seasoning to infuse the meat with balanced flavor.
Sear to perfection: Heat olive oil or butter in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken and set aside to retain juices and create the flavorful browned bits in the skillet.
Sauté aromatics: In the same skillet, add diced onion and minced garlic. Cook over medium heat until the onion becomes translucent and soft and the garlic is fragrant and lightly golden, about 3-5 minutes.
Build the roux: Sprinkle all-purpose flour evenly over the cooked onions and garlic. Stir continuously to form a paste and cook this mixture for 1 minute to eliminate the raw flour taste and create a base for thickening the sauce.
Add liquids: Gradually pour in the chicken broth while stirring constantly to prevent lumps. Then add heavy cream and Worcestershire sauce. Reduce the heat to low and allow the sauce to simmer gently until it thickens slightly, about 5-7 minutes, stirring occasionally.
Return the chicken: Nestle the browned chicken back into the skillet, spooning sauce over the top. Cover and let simmer on low heat for 10–15 minutes, or until the chicken is fully cooked through and extremely tender.
Serve: Place a serving of cooked white or brown rice on each plate. Spoon the creamy smothered chicken and a generous amount of sauce over the rice. Garnish with freshly chopped parsley and serve immediately for best flavor and texture.

Notes

Use boneless chicken thighs for juicier, more tender meat.
Cook the rice separately to keep it fluffy and prevent the sauce from becoming too thick.
For a dairy-free option, substitute heavy cream with coconut milk.
To make the dish gluten-free, use gluten-free flour or cornstarch as a thickener.
Add vegetables like mushrooms, spinach, or peas to boost nutrition and add texture.
Store leftovers in the refrigerator for up to 3 days and reheat slowly on the stovetop, adding a splash of broth if the sauce thickens too much.
This dish pairs well with roasted carrots, sautéed spinach, or a fresh salad.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, creamy sauce, stovetop chicken, easy dinner