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Creamy Smothered Chicken & Rice Recipe

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★★★★★

4.7 from 150 reviews

This Creamy Smothered Chicken & Rice recipe features tender boneless chicken thighs or breasts smothered in a rich, savory cream sauce infused with garlic, smoked paprika, and Italian seasoning. Cooked on the stovetop, the chicken is seared to build flavor, then gently simmered in a luscious sauce made from chicken broth, heavy cream, and a splash of Worcestershire sauce. Served over fluffy rice and garnished with fresh parsley, this dish balances comfort and nutrition, with opportunities for seasonal variations or dietary swaps.

Ingredients

Scale

Chicken and Seasonings

  • 1 ½ lbs (700 g) boneless chicken thighs or breasts
  • Salt and 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

To Serve

  • Cooked white or brown rice, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season the chicken: Pat the chicken pieces dry with paper towels and season generously on all sides with salt, pepper, smoked paprika, and Italian seasoning to ensure every bite is flavorful.
  2. Sear to perfection: Heat the olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
  3. Sauté aromatics: Reduce heat to medium. Add the diced onions and minced garlic to the skillet. Cook, stirring occasionally, until the onions are soft and lightly golden, about 4-5 minutes, releasing a fragrant aroma.
  4. Build the roux: Sprinkle the all-purpose flour evenly over the onions and garlic. Stir continuously to form a paste and cook for 1 minute to remove the raw flour taste and create a base for thickening.
  5. Add liquids: Gradually pour in the chicken broth while stirring to avoid lumps. Add the heavy cream and Worcestershire sauce, then bring the mixture to a gentle simmer. Let it cook until the sauce thickens slightly, about 3-5 minutes.
  6. Return the chicken: Nestle the seared chicken back into the skillet. Spoon the sauce over the chicken pieces. Cover and simmer on low heat for 10–15 minutes, or until the chicken is fully cooked through and tender.
  7. Serve: Spoon the creamy smothered chicken and sauce over cooked white or brown rice. Garnish with freshly chopped parsley for a bright, fresh finish.

Notes

  • Use boneless chicken thighs for the juiciest, most tender results; chicken breasts work well too but may be less moist.
  • For a dairy-free variation, substitute coconut milk for the heavy cream.
  • To make this dish low-carb, serve over cauliflower rice instead of regular rice.
  • If gluten-free is required, use a gluten-free flour blend for thickening.
  • Add vegetables like mushrooms, spinach, peas, or carrots for added nutrition and flavor.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much.

Keywords: Creamy chicken recipe, smothered chicken, chicken thighs, chicken with cream sauce, stovetop chicken dishes, comfort food, easy dinner, chicken and rice recipe

Find it online: https://cookedbycleo.com/creamy-smothered-chicken-and-rice-recipe/