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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice
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Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender chicken thighs, fluffy long grain rice, and a rich, velvety sauce made from butter, cream, and chicken broth. Seared chicken is nestled atop creamy rice infused with garlic, onion, and savory seasonings, creating a hearty family-friendly meal perfect for weeknights or leftovers.

Ingredients

Scale

Protein

  • 4 bone-in, skin-on chicken thighs

Grains

  • 1 cup long grain white rice

Liquids

  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half

Fats

  • 2 tablespoons butter
  • 1 tablespoon olive oil

Aromatics

  • 1 medium onion, chopped
  • 3 cloves garlic, minced

Thickener

  • 2 tablespoons all-purpose flour

Seasonings & Herbs

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon fresh thyme or parsley, chopped (plus extra for garnish)

Instructions

  1. Prepare the Chicken: Pat the chicken thighs dry and season generously with salt, pepper, and paprika. Heat a skillet over medium heat with butter and olive oil. Sear the chicken skin-side down until golden and crisp, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  2. Sauté Aromatics: In the same skillet, add the chopped onions and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 3-4 minutes, to build a savory base for the sauce.
  3. Create the Roux: Sprinkle the flour over the softened onions and garlic while stirring constantly to avoid lumps. Cook the flour for 1-2 minutes to eliminate the raw taste and to thicken the sauce.
  4. Add Broth and Cream: Slowly whisk in the chicken broth to combine it with the roux, then stir in the heavy cream. Continue stirring as the sauce bubbles and thickens to a luscious consistency.
  5. Combine Chicken and Rice: Add the rice to the creamy sauce and stir well to coat. Nestle the seared chicken thighs back into the skillet, skin side up. Cover the pan, reduce heat to low, and simmer gently for 25-30 minutes, or until the rice is tender and the chicken is fully cooked.
  6. Finish and Garnish: Once cooked, sprinkle fresh thyme or parsley over the dish. Let rest covered off the heat for 5 minutes before serving to improve texture and flavor absorption.

Notes

  • Use bone-in, skin-on chicken thighs for maximum flavor and moisture.
  • Don’t skip the flour; it is essential for the creamy sauce texture.
  • Simmer gently to prevent the rice from becoming mushy and the chicken from drying out.
  • Adding fresh herbs at the end keeps their aroma and taste bright.
  • Allow the dish to rest covered off the heat for 5 minutes before serving.
  • For gluten-free, substitute flour with a gluten-free all-purpose blend or cornstarch.
  • To make dairy-free, swap heavy cream with coconut milk or plant-based cream.
  • Brown the chicken and sauté aromatics before transferring to a slow cooker for an alternative cooking method (4-6 hours on low).
  • Reheat gently and add a splash of broth or cream if sauce thickens too much.

Nutrition

Keywords: creamy chicken, smothered chicken, chicken and rice, comforting dinner, one-pan meal, family-friendly recipe

Find it online: https://marycorner.com/creamy-smothered-chicken-and-rice/