If you’re craving comfort food that warms your soul and satisfies every bite, then creamy smothered chicken and rice is exactly what you need. Packed with rich flavors, tender chicken, and a velvety sauce that clings to every grain of rice, this dish is more than just dinner — it’s pure coziness on a plate. Ready to uncover the secret to this irresistible one-pan wonder? Keep reading!
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 15 minutes |
| Total Time: | 25 minutes |
| Serving Size: | 1 plate |
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 cup cooked white rice per serving
- Fresh parsley chopped for garnish
Equipment
- Large skillet with lid
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Plate for resting chicken
- Rice cooker or saucepan for rice
Instructions
- Season the chicken: Generously coat both sides of each chicken breast with salt, black pepper, garlic powder, and onion powder. This simple seasoning combo gives you that rich depth of flavor right from the start.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and sear undisturbed for about 4 to 5 minutes on each side until a golden crust forms. Once browned, transfer the chicken to a clean plate and keep warm. Do not wipe the skillet — those brown bits on the bottom are liquid gold for flavor.
- Sauté the aromatics: Reduce heat to medium and add the butter to the same pan. Once melted, stir in the chopped onion. Sauté for about 3 minutes, stirring often, until the onions are softened and fragrant.
- Add garlic and make the roux: Stir in the minced garlic and let it cook for about 30 seconds until just fragrant. Then sprinkle in the flour. Stir constantly as it combines with the butter and aromatics to form a light roux. This step thickens our sauce without lumps — that silky smothered texture comes from here.
- Build the sauce: Slowly pour in the chicken broth while whisking. Once smooth, add in the heavy cream and dried thyme. Let the sauce gently simmer for about 5 minutes. The aroma of garlic and thyme mixed with cream is irresistible and cozy.
- Return the chicken: Nestle the seared chicken breasts back into the skillet. Spoon the sauce over the top and cover with a lid. Reduce heat to low and simmer for 15 to 18 minutes, or until the chicken is cooked through and tender — a thermometer should read 165°F. Spoon the sauce over the chicken while it cooks to baste with built-in flavor.
- Prepare the rice: If you have not already, cook your rice according to package instructions. This part can be done while the chicken simmers so everything finishes at once. Fluffy white rice is the perfect base to soak up all that velvety sauce.
- Serve and garnish: Spoon a generous serving of rice onto each plate. Top with the smothered chicken and ladle over plenty of creamy gravy. Garnish with a sprinkle of freshly chopped parsley and serve hot.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use bone-in chicken?
You can absolutely use bone-in chicken thighs or drumsticks. Just note they will need a bit more time to cook through. Be sure to simmer covered until the internal temperature reaches at least 165°F.
Is this recipe good for meal prep?
Yes, it reheats wonderfully. Portion the chicken and sauce over individual containers of rice. Store sealed in the fridge for up to 4 days. Add a splash of broth when reheating to revive the creamy texture.
What vegetables can I add to this dish?
Try stirring in baby spinach during the last few minutes of simmering for added greens. You can also sauté mushrooms with the onion or add frozen peas at the end for a comforting twist.
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