Creamy Smothered Chicken and Rice Recipe
Creamy Smothered Chicken & Rice is a comforting and flavorful dish featuring juicy seared chicken thighs or breasts enveloped in a rich, creamy sauce made from heavy cream, chicken broth, and Worcestershire sauce. Savory spices, sautéed onions and garlic, and a velvety roux-based gravy come together to create a deeply satisfying meal served over fluffy rice, perfect for nourishing both body and soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 1 ½ lbs (700 g) chicken thighs or breasts
- Salt & pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
Sauce and Aromatics
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon Worcestershire sauce
Serving and Garnish
- Cooked white or brown rice, for serving
- Fresh parsley for garnish
Instructions
- Season the chicken: Pat the chicken pieces dry and season generously with salt, pepper, smoked paprika, and Italian seasoning to infuse flavor into the meat before cooking.
- Sear to perfection: Heat olive oil or butter in a skillet over medium-high heat. Add the seasoned chicken and brown on both sides until golden, about 3-4 minutes per side. Remove the chicken and set aside.
- Sauté aromatics: In the same skillet, add diced onions and minced garlic. Cook over medium heat until the onions are soft, fragrant, and lightly golden, about 4-5 minutes, to build a flavorful base.
- Build the roux: Sprinkle the flour over the cooked onions and garlic. Stir constantly to form a paste and cook for about 1 minute to remove the raw flour taste and thicken the sauce.
- Add liquids: Slowly pour in the chicken broth while stirring continuously to prevent lumps. Then add the heavy cream and Worcestershire sauce. Bring the mixture to a gentle simmer and cook until the sauce slightly thickens, about 3-5 minutes.
- Return the chicken: Nestle the browned chicken pieces back into the skillet. Spoon sauce over the chicken, cover, and simmer on low heat for 10–15 minutes until the chicken is fully cooked and tender, allowing flavors to meld.
- Serve: Serve the creamy smothered chicken over warm cooked rice. Drizzle additional sauce on top and garnish with fresh parsley for a burst of color and freshness.
Notes
- The dish stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if the sauce thickens too much.
- For a dairy-free version, substitute coconut milk for the heavy cream.
- Use gluten-free flour if you need to make this dish gluten-free.
- Add mushrooms, spinach, or peas for additional flavor, texture, and nutrients.
- To lighten the dish in summer, reduce the cream and add fresh herbs instead.
Keywords: creamy chicken recipe, smothered chicken, chicken and rice, comfort food, creamy chicken thighs, skillet chicken, easy chicken dinner
