Can I use pre-cooked chicken?

Yes, you can! Just stir it in during the last 5 minutes of simmering to warm it through. This is a great way to use up leftover chicken and still have a delicious creamy smothered chicken and rice meal.

Can I make this in one pot?

You betcha! To make this a true one-pot dish, simply add the rinsed rice and broth to the skillet after you've made the sauce. Nest the chicken on top, bring to a simmer, then cover and cook for 15-20 minutes until the rice is tender and the chicken is cooked through.

How do you keep the chicken from getting tough?

The key is to not overcook it! Searing it first locks in moisture, and then the gentle simmering in the creamy sauce keeps it tender and juicy.

What vegetables can I add?

Diced carrots, mushrooms, or spinach are all great additions. Just add them with the onions and garlic, or stir in the spinach at the end to wilt.

Can I make this dairy-free?

Yes! You can substitute the heavy cream with full-fat coconut milk and the butter with a dairy-free alternative or just more olive oil. The flavor will change a bit, but it will still be a wonderfully creamy smothered chicken dish.

Creamy Smothered Chicken and Rice: Your New Favorite One-Pot Dinner

Description

If you’re craving a hearty, flavorful meal that doesn’t require a mountain of dishes, you’ve come to the right place. This creamy smothered chicken and rice recipe is the ultimate comfort food, blending simple pantry staples into a rich, decadent dish that tastes like you spent hours in the kitchen.

Ingredients

Scale

2 lbs chicken thighs or breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

2 tablespoons olive oil

2 tablespoons butter

1 small onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon cornstarch

1 tablespoon water

1 1/2 cups long-grain white rice

3 cups water or chicken broth

Instructions

Season and sear the chicken. Pat your chicken dry, then rub it with a mix of salt, pepper, garlic powder, onion powder, and paprika. Heat the olive oil in your skillet over medium-high heat and sear the chicken for about 4-5 minutes on each side until it’s beautifully golden brown.
Make some room and sauté the aromatics. Remove the chicken and set it aside. In the same skillet, melt the butter and add your diced onions. Sauté for about 3 minutes until they get soft and translucent, then toss in the minced garlic and cook for just 30 seconds more until it’s super fragrant.
Create the creamy sauce. Pour in the chicken broth and stir, scraping up all those delicious brown bits from the bottom of the pan. Stir in the heavy cream, thyme, parsley, salt, and pepper. Let it simmer for about 5 minutes.
Thicken it up! If your sauce isn’t as thick as you’d like, whisk together the cornstarch and water in a small bowl, then pour it into the simmering sauce. Stir constantly for a minute or two until it thickens up.
Cook the rice. While the sauce is simmering, cook your rice in a separate pot. Rinse the rice first to keep it from getting mushy, then bring 3 cups of water or broth to a boil. Add the rice, cover, and reduce the heat to low for 15 minutes. Let it rest for 5 minutes before fluffing it with a fork.
Smother the chicken. Return the seared chicken to the skillet, nestling it right into the creamy sauce. Reduce the heat to low, cover the pan, and let it all simmer for about 10–15 minutes, or until the chicken is cooked through and super tender.
Serve and enjoy! Spoon the fluffy rice onto plates and top with the smothered chicken. Drizzle with extra sauce and garnish with fresh parsley if you’re feeling fancy!

Notes

For the best results, use chicken thighs as they stay juicy and add more flavor to the sauce.

Don’t skip searing the chicken—that’s key to developing a rich flavor.

Taste the sauce as you go and adjust the seasoning as needed.

Leftovers can be stored in an airtight container for up to 3 days in the fridge. To reheat, add a splash of chicken broth or cream to the pan to loosen the sauce.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 850mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 1g
Protein: 25g
Cholesterol: 110mg

Keywords: smothered chicken, chicken and rice, one-pot dinner, creamy chicken, weeknight meal, comfort food, chicken thighs, chicken breast, easy recipe