Introduction to Creamy Smothered Chicken and Rice
Welcome to my kitchen, where the aroma of home-cooked meals fills the air! Today, I’m excited to share my recipe for Creamy Smothered Chicken and Rice. This dish is like a warm hug on a plate, perfect for those busy weeknights when you crave comfort without the fuss. Imagine tender chicken bathed in a rich, creamy gravy, served over fluffy rice. It’s a delightful way to impress your loved ones or simply treat yourself after a long day. Trust me, this recipe will quickly become a family favorite!
Why You’ll Love This Creamy Smothered Chicken and Rice
This Creamy Smothered Chicken and Rice recipe is a lifesaver for busy cooks like me! It’s quick to whip up, taking just about an hour from start to finish. The flavors are rich and comforting, making it a perfect dish for family gatherings or cozy dinners. Plus, it’s versatile enough to adapt to your taste, ensuring everyone at the table leaves happy and satisfied. What’s not to love?
Ingredients for Creamy Smothered Chicken and Rice
Gathering the right ingredients is the first step to creating a delicious Creamy Smothered Chicken and Rice. Here’s what you’ll need:
- Bone-in, skin-on chicken thighs (or breasts): These cuts are juicy and flavorful, perfect for this dish.
- Olive oil (or butter): This is for searing the chicken, adding a lovely richness to the dish.
- Spices: Paprika, garlic powder, onion powder, and dried thyme bring depth and warmth to the chicken.
- Salt & black pepper: Essential for seasoning, enhancing all the flavors in your dish.
- Butter: Used in the gravy, it adds creaminess and a rich flavor.
- All-purpose flour: This helps thicken the gravy, giving it that luscious texture.
- Chicken broth: Low-sodium is best, as it allows you to control the saltiness of the dish.
- Heavy cream (or half & half): This is what makes the gravy creamy and indulgent.
- Onion: Finely diced, it adds sweetness and depth to the gravy.
- Garlic: Minced garlic brings a fragrant punch to the dish.
- Poultry seasoning: A blend of herbs that complements the chicken beautifully.
- Long-grain white rice: This is the base of the dish, soaking up all that creamy goodness.
- Optional garnish: Fresh parsley or green onions add a pop of color and freshness.
For those looking to mix things up, consider adding spinach, mushrooms, or peas to the gravy for extra veggies. If you want a deeper flavor, a splash of white wine in the gravy works wonders. You can also use boneless, skinless chicken if you prefer, just remember to adjust the cooking time. For exact measurements, check the bottom of the article where you can find everything available for printing!
How to Make Creamy Smothered Chicken and Rice
Now that we have our ingredients ready, let’s dive into the heart of the matter: making this Creamy Smothered Chicken and Rice. Follow these simple steps, and you’ll have a delicious meal on the table in no time!
Step 1: Prepare the Rice
Start by bringing 3 cups of chicken broth to a boil in a medium saucepan. Add in a couple of tablespoons of butter and a pinch of salt. Once it’s bubbling, stir in 1 ½ cups of long-grain white rice. Reduce the heat to low, cover, and let it cook for about 15 minutes. This is the perfect time to let the rice soak up all that flavorful broth. When it’s done, fluff it with a fork and set it aside.
Step 2: Season and Sear the Chicken
While the rice is cooking, let’s focus on the chicken. Pat 4 bone-in, skin-on chicken thighs dry with paper towels. This helps achieve that golden-brown crust we all love. Season both sides generously with paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken for about 4–5 minutes on each side until it’s beautifully browned. Once done, remove the chicken from the skillet and set it aside.
Step 3: Make the Creamy Gravy
In the same skillet, melt 3 tablespoons of butter over medium heat. Add a finely diced onion and cook until it’s softened, about 3–4 minutes. Then, stir in 3 cloves of minced garlic and cook for another 30 seconds until fragrant. Sprinkle in 3 tablespoons of all-purpose flour, whisking it for 1–2 minutes to create a roux. Gradually pour in 2 ½ cups of chicken broth while whisking constantly to avoid lumps. Finally, stir in 1 cup of heavy cream and season with poultry seasoning, salt, and pepper. Let this simmer for 5–7 minutes until it thickens into a creamy gravy.
Step 4: Simmer the Chicken
Now it’s time to bring the chicken back into the mix! Nestle the seared chicken into the gravy, making sure it’s well-coated. Cover the skillet and reduce the heat to medium-low. Let the chicken simmer in the sauce for about 20–25 minutes, or until it reaches an internal temperature of 165°F (74°C). This step ensures the chicken is tender and infused with all that creamy goodness.
Step 5: Serve and Garnish
Once the chicken is cooked through, it’s time to serve! Spoon the creamy chicken and gravy generously over the warm rice. For a pop of color and freshness, garnish with chopped fresh parsley or green onions. Your Creamy Smothered Chicken and Rice is now ready to be enjoyed!
Tips for Success
- Always pat the chicken dry before seasoning to achieve a nice sear.
- Don’t rush the simmering process; it helps the flavors meld beautifully.
- Feel free to adjust the spices to suit your taste; cooking is all about personal flair!
- For a creamier gravy, add a splash more heavy cream if desired.
- Leftovers taste even better the next day, so don’t hesitate to make extra!
Equipment Needed
- Large skillet: A non-stick skillet works wonders for easy cleanup.
- Medium saucepan: Essential for cooking the rice; a pot with a lid will do.
- Whisk: Perfect for mixing the gravy and avoiding lumps.
- Meat thermometer: Ensures your chicken is cooked to perfection.
Variations of Creamy Smothered Chicken and Rice
- Vegetable Boost: Add spinach, mushrooms, or peas to the gravy for a nutritious twist.
- Herb Infusion: Experiment with fresh herbs like rosemary or basil for a fragrant touch.
- Spicy Kick: Incorporate a pinch of cayenne pepper or red pepper flakes for some heat.
- Lighten It Up: Use half & half instead of heavy cream for a lighter version without sacrificing flavor.
- Gluten-Free Option: Substitute all-purpose flour with cornstarch or a gluten-free flour blend for the gravy.
Serving Suggestions for Creamy Smothered Chicken and Rice
- Side Salad: A crisp green salad with a tangy vinaigrette complements the richness of the dish.
- Steamed Vegetables: Broccoli or green beans add a pop of color and nutrition.
- Wine Pairing: A chilled white wine, like Chardonnay, enhances the creamy flavors.
- Presentation: Serve in deep bowls for a cozy feel, garnished with fresh herbs.
FAQs about Creamy Smothered Chicken and Rice
Can I use boneless chicken for this recipe? Absolutely! You can use boneless, skinless chicken breasts or thighs. Just remember to reduce the simmering time to about 15 minutes to ensure they cook through.
What can I add to the gravy for extra flavor? A splash of white wine can elevate the flavor of the gravy beautifully. You can also toss in some sautéed mushrooms or spinach for added nutrition and taste.
How do I store leftovers of Creamy Smothered Chicken and Rice? Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld even more, making it taste even better the next day!
Can I make this dish ahead of time? Yes! You can prepare the chicken and gravy ahead of time. Just reheat gently on the stove before serving over freshly cooked rice.
Is this recipe gluten-free? To make this Creamy Smothered Chicken and Rice gluten-free, simply substitute the all-purpose flour with cornstarch or a gluten-free flour blend when making the gravy.
Final Thoughts
Cooking Creamy Smothered Chicken and Rice is more than just preparing a meal; it’s about creating memories around the dinner table. The rich, creamy gravy enveloping tender chicken and fluffy rice brings a sense of warmth and comfort that’s hard to beat. Whether you’re sharing it with family or enjoying a quiet night in, this dish has a way of making any day feel special. Plus, the ease of preparation means you can focus on what truly matters—spending time with loved ones. I hope this recipe brings as much joy to your kitchen as it has to mine!
Print
Creamy Smothered Chicken and Rice: Simple Recipe Delight!
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious and creamy dish featuring tender chicken smothered in a rich gravy, served over fluffy rice.
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 2 tbsp olive oil (or butter)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- Salt & black pepper, to taste
- 3 tbsp butter (for gravy)
- 3 tbsp all-purpose flour
- 2 ½ cups chicken broth (low-sodium recommended)
- 1 cup heavy cream (or half & half for lighter version)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp poultry seasoning (or ½ tsp sage + ½ tsp thyme)
- Salt & black pepper, to taste
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups chicken broth (for rice)
- 2 tbsp butter (for rice)
- ½ tsp salt (for rice)
- Optional garnish: fresh parsley or green onions
Instructions
- In a medium saucepan, bring 3 cups chicken broth, butter, and salt to a boil. Stir in the rice, reduce heat to low, cover, and cook for 15 minutes or until tender. Remove from heat and let rest covered. Fluff with a fork before serving.
- Pat chicken dry with paper towels. Season both sides with paprika, garlic powder, onion powder, thyme, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown (4–5 minutes per side). Remove and set aside.
- In the same skillet, melt butter. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds until fragrant. Sprinkle in flour and whisk for 1–2 minutes to make a roux. Slowly pour in chicken broth, whisking constantly to avoid lumps. Stir in heavy cream and season with poultry seasoning, salt, and pepper. Simmer for 5–7 minutes until thickened and creamy.
- Return seared chicken to the skillet, nestling it into the gravy. Cover and reduce heat to medium-low. Let chicken simmer in the sauce for 20–25 minutes, or until fully cooked (internal temp 165°F / 74°C).
- Spoon the creamy chicken and gravy generously over the warm rice. Garnish with parsley or green onions.
Notes
- Add spinach, mushrooms, or peas to the gravy for extra veggies.
- For deeper flavor, add a splash of white wine when making the gravy.
- Boneless, skinless chicken breasts or thighs can be used — just reduce simmering time to 15 minutes.
- The gravy and chicken reheat beautifully — store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg
