Creamy Smothered Chicken and Rice is a comforting and flavourful one-pan meal that’s perfect for busy weeknights. This recipe offers a rich, creamy sauce and tender chicken served over fluffy rice, making it a complete and satisfying dish that’s surprisingly simple to prepare at home.
Key Ingredients for Creamy Smothered Chicken and Rice
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt, to taste
- Black pepper, to taste
- 4 cups chicken broth
- 1 cup uncooked long-grain white rice
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish (optional)
How to Make Creamy Smothered Chicken and Rice
This Creamy Smothered Chicken and Rice recipe is a weeknight wonder, promising a flavour-packed, deeply satisfying meal with minimal fuss. The magic lies in its simplicity, yielding a rich, creamy sauce that tenderly smothers succulent chicken and perfectly cooked rice. In under an hour, you’ll have a dish that’s both gourmet and utterly comforting, making it a go-to for any occasion. Prepare to be amazed by just how easy it is to achieve such incredible flavour.
Step-by-Step Instructions
- Season the Chicken: Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper. This step is crucial for building flavour from the start.
- Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet. Cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- Deglaze and Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer.
- Add Rice and Chicken: Stir in the uncooked long-grain white rice. Return the seared chicken (and any accumulated juices) to the skillet, submerging it as much as possible in the liquid.
- Cook the Rice and Chicken: Bring the mixture back to a gentle simmer. Cover the skillet tightly and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often, as this can slow down the cooking process.
- Create the Creamy Sauce: Once the rice is cooked and the chicken is tender, uncover the skillet. Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, stirring gently, until the sauce has thickened and become creamy. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Garnish with fresh chopped parsley, if desired. Serve hot directly from the skillet.
Why You’ll Love This Creamy Smothered Chicken and Rice
You are going to absolutely adore this Creamy Smothered Chicken and Rice! Its main draw is undeniably the luscious, velvety sauce that cloaks every bite of tender chicken and fluffy rice, creating an incredibly satisfying textural experience. Plus, making this restaurant-worthy dish at home is a fantastic way to save money while still enjoying a gourmet meal. The simple yet potent combination of aromatic herbs and creamy Parmesan elevates this dish far beyond its humble ingredients.
This dish is a true comfort food hero, offering a depth of flavour that’s hard to replicate, similar to a classic Chicken Cordon Bleu but with the comforting ease of a one-pan meal. It’s the perfect antidote to a long day, promising a warm hug in a bowl. Don’t just take our word for it; grab your apron and experience this delightful Creamy Smothered Chicken and Rice for yourself – you won’t be disappointed!
Storing and Reheating Tips
Properly storing and reheating your Creamy Smothered Chicken and Rice will ensure you can enjoy its deliciousness for days to come.
Refrigeration: Allow the dish to cool completely before storing. Transfer any leftovers to an airtight container and refrigerate promptly. It will stay fresh in the refrigerator for up to 3-4 days.
Freezing: For longer storage, you can freeze this dish. Once cooled, portion it into freezer-safe containers or heavy-duty aluminum foil, ensuring it’s well-wrapped to prevent freezer burn. Properly frozen, Creamy Smothered Chicken and Rice can be stored for up to 2-3 months.
Reheating:
- Stovetop: The best way to reheat is on the stovetop. Gently warm it in a skillet over low heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the sauce has become too thick.
- Microwave: You can also reheat in the microwave. Place a portion in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between, until hot. Be mindful that microwaving can sometimes alter the texture of the rice, making it slightly less fluffy.
- Thawing Frozen Leftovers: If reheating from frozen, it’s best to thaw it overnight in the refrigerator before reheating using one of the methods above.
Final Thoughts
Creamy Smothered Chicken and Rice is more than just a meal; it’s an experience of pure comfort and flavour. We wholeheartedly encourage you to whip up this simple yet spectacular dish in your own kitchen—we promise a cozy, satisfying delight awaits!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Creamy Smothered Chicken and Rice
Ingredients
Equipment
Method
- Pat the chicken thigh pieces dry with paper towels. Season generously with salt and black pepper. This step is crucial for building flavour from the start.1.5 lbs boneless, skinless chicken thighs, salt, black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside on a plate.1 tablespoon olive oil, 1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to medium. Add the chopped yellow onion to the same skillet. Cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried thyme, 0.5 teaspoon dried rosemary
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the broth to a simmer.4 cups chicken broth
- Stir in the uncooked long-grain white rice. Return the seared chicken (and any accumulated juices) to the skillet, submerging it as much as possible in the liquid.1 cup uncooked long-grain white rice, 1.5 lbs boneless, skinless chicken thighs
- Bring the mixture back to a gentle simmer. Cover the skillet tightly and reduce the heat to low. Cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid too often, as this can slow down the cooking process.
- Once the rice is cooked and the chicken is tender, uncover the skillet. Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2-3 minutes, stirring gently, until the sauce has thickened and become creamy. Taste and adjust seasoning with salt and pepper as needed.0.5 cup heavy cream, 0.25 cup grated Parmesan cheese, salt, black pepper
- Garnish with fresh chopped parsley, if desired. Serve hot directly from the skillet.2 tablespoons fresh parsley