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Creamy Smothered Chicken and Rice

Mark Anthony
This creamy smothered chicken and rice is a one-skillet comfort food classic. Juicy chicken is simmered in a rich cream sauce with fluffy rice, garlic, and herbs—perfect for weeknights or hearty family dinners. Easy, cozy, and full of Southern flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 580 kcal

Ingredients
  

  • 4 boneless skinless chicken thighs (or breasts)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 1/4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 1 tbsp butter
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • Fresh parsley for garnish

Instructions
 

  • Season the chicken: Pat chicken dry and season both sides with paprika, garlic powder, salt, and pepper.
  • Sear the chicken: Heat olive oil in a large skillet over medium heat. Sear chicken 3–4 minutes per side until browned. Remove and set aside.
  • Sauté aromatics: In the same skillet, melt butter. Add onion and sauté 2–3 minutes until translucent. Stir in garlic and cook another 30 seconds.
  • Toast the rice: Add rice to the skillet and stir to coat. Let it toast for 1–2 minutes.
  • Add liquids: Pour in chicken broth, milk, and cream. Stir in thyme and onion powder.
  • Simmer and smother: Nestle the chicken back into the skillet. Bring to a simmer, cover, and cook on low for 20–25 minutes until rice is tender and chicken is cooked through.
  • Finish and serve: Remove from heat, let rest 5 minutes. Garnish with chopped parsley and serve hot.

Notes

Creamy Smothered Chicken and Rice – Helpful Tips

Cooking Tips & Techniques
Use bone-in, skin-on chicken thighs or drumsticks for extra flavor and tenderness — sear them first to lock in juices and build flavor in the pan.
Create a flavorful base by sautéing onions, garlic, and herbs before adding broth and cream. Let them simmer together to form a rich, savory gravy.
Cook the rice separately or simmer it directly in the sauce — just adjust the liquid accordingly and cover tightly to steam it through.
Use a heavy-bottomed skillet or Dutch oven to ensure even cooking and avoid scorching the sauce.
For an ultra-creamy finish, stir in a touch of sour cream or cream cheese at the end.
Serving Suggestions
Serve hot with extra sauce spooned generously over the rice.
Add a side of sautéed greens, steamed broccoli, or roasted carrots for color and balance.
Top with freshly chopped parsley, green onions, or a dash of paprika for a pop of flavor and color.
Great with cornbread, garlic toast, or a simple side salad to round out the meal.
Make-Ahead & Storage
Make-Ahead: Sear the chicken and prep the sauce in advance — store both in the fridge and finish cooking when ready to serve.
Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits!
Freezer: Freeze fully cooked portions (chicken and rice together or separate) in airtight containers for up to 2 months.
Reheat: Reheat gently in a skillet or microwave with a splash of broth or milk to revive the creamy texture.
Tasty Variations to Try
Mushroom & Herb: Add sliced mushrooms and fresh thyme to the gravy for a cozy, earthy flavor twist.
Spicy Cajun Style: Use Cajun seasoning on the chicken and stir in a bit of hot sauce for a bold kick.
Cheesy Smothered Chicken: Melt shredded cheddar or mozzarella into the sauce for a richer, gooier finish.
Low-Carb Option: Swap rice for cauliflower rice or steamed chopped cabbage to lighten things up.
Lemon-Garlic Upgrade: Add lemon zest and a squeeze of juice at the end for a bright, tangy contrast to the cream.