Smothered Chicken and Rice Recipe
This recipe for Smothered Chicken and Rice features tender chicken pieces cooked in a rich and creamy sauce made with butter, heavy cream, and chicken broth, infused with garlic, onion, paprika, and Italian herbs. Served over perfectly cooked white rice and garnished with fresh parsley, this comforting dish is quick to prepare and perfect for a satisfying family meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken and Sauce
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon Italian herbs
- Salt and black pepper to taste
- Fresh parsley for garnish
For the Rice
- 1 cup white rice
Instructions
- Prepare the Chicken: Season the bite-sized chicken pieces evenly with salt, black pepper, and paprika to infuse flavor.
- Sear the Chicken: In a skillet, melt the butter over medium heat. Add the seasoned chicken pieces and cook until they develop a golden brown crust. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the finely chopped onion and sauté until soft and translucent. Add the minced garlic and cook until fragrant, about 1 minute, stirring frequently to prevent burning.
- Make the Sauce: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly to coat and cook off the raw flour taste. Gradually whisk in the chicken broth to prevent lumps, then add the heavy cream while stirring. Continue cooking the sauce until it thickens to a creamy consistency.
- Season the Sauce: Add Italian herbs, additional paprika, and season with salt and black pepper to taste. Stir well to incorporate all the flavors.
- Combine Chicken and Sauce: Return the seared chicken pieces to the skillet with the sauce. Simmer gently over low to medium heat until the chicken is fully cooked and tender, about 5-7 minutes.
- Cook the Rice: While the chicken simmers, prepare the white rice according to the package instructions until fluffy and tender.
- Serve: Spoon the creamy smothered chicken over a bed of cooked white rice. Garnish with freshly chopped parsley for a burst of color and freshness. Serve immediately.
Notes
- Use chicken thighs for a juicier and more tender result, or chicken breasts for leaner meat.
- For a gluten-free version, substitute all-purpose flour with cornstarch or a gluten-free flour blend.
- Adjust the amount of heavy cream for a lighter or richer sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Feel free to add vegetables like mushrooms or bell peppers to the sauce for extra flavor and nutrition.
Keywords: smothered chicken, creamy chicken, chicken and rice, easy dinner, one skillet meal, comfort food
Find it online: https://epicrecipebox.com/smothered-chicken-and-rice-recipe/