Here’s a comforting, flavorful recipe for Creamy Smothered Chicken and Rice—a Southern-style dish with tender chicken, rich gravy, and perfectly seasoned rice:
Creamy Smothered Chicken and Rice
Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
Salt and black pepper to taste
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 tbsp olive oil or butter
For the Creamy Sauce:
1 medium onion, diced
3 cloves garlic, minced
1 cup sliced mushrooms (optional)
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 cup heavy cream (or half-and-half)
1 tsp thyme (dried or fresh)
½ tsp crushed red pepper flakes (optional)
Salt and pepper to taste
For the Rice:
1 cup long-grain white rice
2 cups water or chicken broth
1 tbsp butter
Salt to taste
Instructions:
1. Cook the Rice:
In a saucepan, bring 2 cups of water (or broth) and 1 tbsp butter to a boil.
Stir in the rice and a pinch of salt.
Cover, reduce heat to low, and simmer for 15–18 minutes, or until water is absorbed.
Fluff with a fork and set aside.
2. Season and Sear the Chicken:
Season chicken on all sides with salt, pepper, garlic powder, onion powder, and paprika.
AdvertisementHeat olive oil or butter in a skillet over medium-high heat.
Sear chicken skin-side down for 4–5 minutes until browned, flip and cook another 3–4 minutes. Remove and set aside.
3. Make the Creamy Gravy:
In the same skillet, sauté onions (and mushrooms if using) until soft—about 3–5 minutes.
Add garlic and cook another 30 seconds.
Sprinkle in the flour and stir for 1 minute.
Slowly whisk in the chicken broth, then the heavy cream.
Add thyme, red pepper flakes (if using), and season with salt and pepper.
Simmer until slightly thickened—about 5–7 minutes.
4. Smother the Chicken:
Return the chicken to the skillet, reduce heat to low, and spoon sauce over the chicken.
Cover and simmer for 15–20 minutes, or until chicken is cooked through and tender.
5. Serve:
Spoon cooked rice onto plates and top with smothered chicken and plenty of that creamy gravy.
Would you like a version for the slow cooker or oven-baked instead?
Creamy Smothered Chicken and Rice
Ingredients
- For the Chicken:
- 4 bone-in skin-on chicken thighs (or boneless, skinless if preferred)
- Salt and black pepper to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp olive oil or butter
- For the Creamy Sauce:
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup sliced mushrooms optional
- 2 tbsp all-purpose flour
- 1 ½ cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp thyme dried or fresh
- ½ tsp crushed red pepper flakes optional
- Salt and pepper to taste
- For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 tbsp butter
- Salt to taste
Instructions
- Cook the Rice:
- In a saucepan, bring 2 cups of water (or broth) and 1 tbsp butter to a boil.
- Stir in the rice and a pinch of salt.
- Cover, reduce heat to low, and simmer for 15–18 minutes, or until water is absorbed.
- Fluff with a fork and set aside.
- Season and Sear the Chicken:
- Season chicken on all sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil or butter in a skillet over medium-high heat.
- Sear chicken skin-side down for 4–5 minutes until browned, flip and cook another 3–4 minutes. Remove and set aside.
- Make the Creamy Gravy:
- In the same skillet, sauté onions (and mushrooms if using) until soft—about 3–5 minutes.
- Add garlic and cook another 30 seconds.
- Sprinkle in the flour and stir for 1 minute.
- Slowly whisk in the chicken broth, then the heavy cream.
- Add thyme, red pepper flakes (if using), and season with salt and pepper.
- Simmer until slightly thickened—about 5–7 minutes.
- Smother the Chicken:
- Return the chicken to the skillet, reduce heat to low, and spoon sauce over the chicken.
- Cover and simmer for 15–20 minutes, or until chicken is cooked through and tender.
- Serve:
- Spoon cooked rice onto plates and top with smothered chicken and plenty of that creamy gravy.
