Creamy Smothered Chicken with White Rice Recipe
This Creamy Smothered Chicken with White Rice recipe offers tender, seasoned chicken thighs simmered in a rich, velvety gravy made from a roux, chicken broth, and heavy cream. Paired with perfectly cooked long grain white rice, this comforting dish is flavorful and satisfying, making it ideal for a hearty family dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American Southern
Ingredients
Scale
For the Rice
- 1½ cups long grain white rice
- 3 cups water or chicken broth
- ¾ teaspoon salt
- 2 tablespoons butter
For the Chicken and Gravy
- 4 boneless, skinless chicken thighs, cut into chunks
- 2 teaspoons Creole seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 teaspoon chicken bouillon powder
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- ¼ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- Season the Chicken: Pat the chicken dry thoroughly with paper towels. Season both sides evenly with Creole seasoning, ¾ teaspoon salt, and ½ teaspoon black pepper to ensure flavorful meat.
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken pieces in the skillet and sear them for 4–5 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: In the same skillet, melt butter. Add the finely chopped onions and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the Roux: Sprinkle the flour over the softened onions and garlic. Whisk continuously for 1–2 minutes to cook the flour and form a roux, which will thicken the gravy.
- Add Liquids and Thicken Gravy: Slowly pour in the chicken broth while whisking to avoid lumps. Stir in chicken bouillon powder and heavy cream. Let the mixture simmer for 5–7 minutes until thickened. Season with ¼ teaspoon salt and ¼ teaspoon black pepper, or adjust to taste. Optionally, stir in Dijon mustard for extra depth of flavor.
- Simmer Chicken in Gravy: Return the seared chicken pieces to the skillet. Spoon some gravy over the chicken, cover the skillet, and reduce heat to low. Simmer for 10–15 minutes until the chicken is fully cooked and tender.
- Cook the Rice: While the chicken simmers, rinse the rice under cold water until the water runs clear. In a separate saucepan, bring 2 cups of water or chicken broth and ½ teaspoon salt to a boil. Stir in the rice, cover with a lid, reduce heat to low, and let simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes, then fluff with a fork.
- Serve: Plate the cooked rice, spoon the smothered chicken with generous amounts of creamy gravy over the top, and garnish with chopped fresh cilantro for a fresh herbal touch.
Notes
- Use chicken broth instead of water for cooking rice to enhance flavor.
- If you prefer less creamy sauce, reduce heavy cream by half and compensate with more chicken broth.
- Dijon mustard is optional but adds a nice subtle tang and depth to the gravy.
- Make sure to rinse rice thoroughly to remove excess starch and prevent clumping.
- Adjust seasonings in gravy to your taste preference, especially salt and pepper.
- Use fresh cilantro garnish for best flavor, or substitute with parsley if preferred.
Keywords: smothered chicken, creamy chicken recipe, chicken thighs, white rice, Creole seasoning, comfort food, one-pan chicken