Name: Creamy Smothered Chicken and Rice
Prep time: 15 min
Cook time: PT-486299H41M13S
Total time: 50 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; 1 cup long-grain white rice; 2 cups chicken broth; 1 cup heavy cream; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 2 tablespoons olive oil; 1/2 cup shredded cheddar cheese (optional); Fresh parsley for garnish (optional)

This creamy smothered chicken and rice is one of those comforting dishes that just feels like home. Tender, juicy chicken thighs are smothered in a creamy, rich sauce, served over a bed of fluffy rice, and baked to perfection. The combination of flavors and textures makes this a crowd-pleasing dinner that will quickly become a staple in my recipe collection.

Why You’ll Love This Recipe

I love how this recipe combines the savory goodness of seasoned chicken with a velvety, creamy sauce that has just the right amount of richness. The rice soaks up all those incredible flavors, and the chicken turns out incredibly tender, making each bite a little piece of heaven. Plus, it’s a one-pan meal, which means less mess and more time to enjoy dinner with loved ones. I find that this dish works wonderfully for busy nights, as it’s simple to prepare and only requires a few key ingredients.

Ingredients

4 boneless, skinless chicken thighs
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 small onion, finely chopped
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup shredded cheddar cheese (optional)
Fresh parsley for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 375°F (190°C).
In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken thighs with paprika, garlic powder, onion powder, salt, and pepper.
Sear the chicken thighs in the hot skillet for about 3-4 minutes per side until golden brown. Remove the chicken and set it aside.
In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes, until the onion is translucent and fragrant.
Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
Stir in the rice, and then return the chicken thighs to the skillet, placing them on top of the rice. Cover the skillet with a lid or foil and transfer it to the preheated oven.
Bake for 25-30 minutes, until the chicken is cooked through and the rice has absorbed most of the liquid.
If you’re adding cheese, sprinkle the shredded cheddar on top of the chicken in the last 5 minutes of baking.
Once done, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley if desired.

Servings and timing

This recipe makes about 4 servings. The prep time is around 15 minutes, and the cook time is approximately 30-35 minutes, making the total time to prepare this dish about 50 minutes.

Variations

If I’m in the mood to change things up a bit, I’ll sometimes use bone-in chicken thighs for a deeper flavor, but it will increase the cooking time. I also love to add vegetables like mushrooms or spinach to the sauce for an extra burst of flavor and nutrition. For a lighter version, I might substitute the heavy cream with a combination of milk and Greek yogurt.

Storage/Reheating

This dish stores well in an airtight container in the fridge for up to 3-4 days. When reheating, I recommend microwaving it in short bursts or reheating it on the stove over low heat to avoid drying it out. Adding a splash of chicken broth or cream while reheating can help keep it nice and moist.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well too! However, since breasts can dry out more easily, I would recommend checking the chicken’s internal temperature a little earlier to prevent overcooking.

Can I make this dish in advance?

Definitely! You can prepare everything up to the point of baking and store it in the fridge for a day or two before popping it into the oven. It makes for a great make-ahead dinner option.

What can I serve with this dish?

I love serving this with a side of sautéed vegetables or a fresh green salad. The creamy sauce and rice are filling on their own, but the extra sides add a nice balance to the meal.

Is there a way to make this dish spicier?

Yes, if I want to add a little kick, I’ll throw in some red pepper flakes or a diced jalapeño when sautéing the onions and garlic. A dash of hot sauce or cayenne pepper in the creamy sauce also works wonders.

Can I freeze leftovers?

Yes, this dish freezes well. Just make sure to let it cool completely before transferring it to an airtight container. It will stay good in the freezer for up to 2-3 months. To reheat, thaw it overnight in the fridge and warm it up in the oven or on the stove.

Conclusion

Creamy smothered chicken and rice is a simple, delicious meal that never fails to satisfy. The flavors are rich, the chicken is tender, and the rice soaks up all the wonderful sauce. I love that it’s an easy one-pan dish, making cleanup a breeze while still delivering a hearty, flavorful dinner. Whether you’re making it for a family dinner or a cozy night in, this recipe will undoubtedly become a favorite in my kitchen.