There’s something uniquely comforting about a warm plate of Creamy Smothered Chicken and Rice. It’s one of those skillet meals that feels like a hug from the inside out, perfect for a cozy weeknight dinner. The tender chicken, bathed in a rich, savory gravy and served over fluffy rice, is pure comfort food bliss.
This dish takes me right back to chilly Sundays in my dad James’s kitchen. The whole house would fill with the aroma of his cooking, which was always his quiet way of saying ‘I love you.’ It’s pure comfort in a bowl.
Why This Recipe is a Keeper
- A Perfect Weeknight Dinner: This dish comes together quickly, making it an ideal choice for busy evenings when you crave something satisfying.
- One-Pot Wonder: As one of our favorite one-pot meals, it minimizes cleanup without sacrificing flavor.
- Comfort Food Classic: This is the epitome of comfort food, with a creamy sauce and tender chicken that the whole family will love.
- Versatile Rice Recipe: It’s a fantastic way to elevate simple rice into a truly memorable part of the meal.
What Goes Into Our Skillet
- 2 tablespoons olive oil
- 1 1/2 lbs boneless, skinless chicken breast, cut into cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (for garnish)
The Pan I Always Reach For
A good, heavy-bottomed Large Skillet is my trusted companion for this recipe. It ensures the chicken browns beautifully and evenly, which is the secret to building all those wonderful flavors.
Bringing It to Life, Step by Step
First, Create That Golden-Brown Crust
Heat the olive oil in your skillet over medium-high heat. Season the chicken cubes with salt, pepper, and paprika. Add them to the hot skillet and cook until golden brown on all sides. Don’t worry about cooking them through just yet. Transfer the browned chicken to a plate. My tip: Getting a nice sear on the chicken is crucial; those little browned bits in the pan are pure flavor!
Next, Build a Foundation of Flavor
In the same skillet, add the diced onion, minced garlic, and sliced carrots. Sauté until they’ve softened and the onion becomes translucent, which usually takes about 5 minutes. The kitchen should be smelling wonderful at this point!
Now, Let’s Make the Roux
Sprinkle the all-purpose flour over the softened vegetables and stir constantly for about one minute. This little step cooks out the raw flour taste and helps to thicken our sauce beautifully.
Time to Craft the Silky Sauce
Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Stir until the mixture is smooth, then add the dried thyme and parsley. Let it simmer for about 5 minutes, and you’ll see it start to thicken slightly.
Finally, Let It All Mingle
Stir in the heavy cream and return the seared chicken to the skillet. Turn the heat down to low and let it all simmer gently for about 10 minutes. This is when the magic happens, the chicken will finish cooking, and the sauce will become wonderfully creamy.
Gather ‘Round and Serve
To serve, spoon a generous amount of the creamy smothered chicken over a warm bed of rice. A little sprinkle of fresh, chopped parsley on top adds a lovely touch of color and freshness.
A Little Note on Nutrition
Please note that the nutritional values provided are an estimate and can vary based on the specific ingredients and portion sizes you use.
A Few Wholesome Swaps
- For a Lighter Creaminess: You can substitute the heavy cream with evaporated milk or full-fat coconut milk for a lighter, yet still luscious, sauce.
- To Welcome More Veggies: Feel free to add more vegetables like mushrooms, spinach, or peas along with the carrots and onions for extra nutrients.
- For a Heartier Grain: Swap the white rice for brown rice for an increase in fiber. Just be sure to adjust the cooking time for the rice accordingly.
Perfect Pairings for Your Plate
- Something Green and Simple: A side of simple steamed broccoli or green beans offers a fresh, crisp contrast to the rich and creamy sauce.
- A Slice for Soaking: I love having a piece of warm, crusty bread on the side to make sure not a single drop of that delicious gravy goes to waste.
- A Crisp, Bright Salad: A light green salad with a simple vinaigrette can brighten up the meal and balance the richness of the chicken and rice.
A Little Advice from My Kitchen
- Give the Chicken Its Space: When browning the chicken, cook it in batches if necessary. Overcrowding the skillet will cause the chicken to steam instead of sear, and you’ll miss out on that beautiful golden crust.
- Simmer, Don’t Boil: After adding the heavy cream, keep the sauce at a gentle simmer. Boiling it can cause the cream to separate or curdle.
- Toast the Flour: Don’t skip the step of cooking the flour for a minute. This quick toast is essential for a smooth, thick sauce without a raw flour taste.
Saving Some for Later
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat. You might need to add a small splash of chicken broth or milk to loosen the sauce back to its original creamy consistency.
From My Kitchen to Yours
This Creamy Smothered Chicken and Rice is more than just a quick recipe; it’s a bowl full of warmth and memory. I hope it brings as much comfort to your table as it has to mine. It’s a simple, heartfelt meal meant for sharing, and I invite you to make your own happy memories with it.
Just in Case You’re Wondering…
Could I use chicken thighs instead of breasts?
Absolutely! Chicken thighs would be wonderfully juicy and flavorful in this dish. Just be sure they are boneless and skinless, and adjust the cooking time as needed to ensure they are cooked through.
How can I make this recipe gluten-free?
It’s quite simple. To make this a gluten-free meal, just substitute the all-purpose flour with your favorite gluten-free all-purpose flour blend or use about 1 tablespoon of cornstarch to thicken the sauce.
What if my sauce seems a bit thin?
If your sauce isn’t as thick as you’d like, you can let it simmer uncovered for a few extra minutes to allow it to reduce further. Alternatively, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry and whisk it into the simmering sauce until it reaches your desired consistency.
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Creamy Smothered Chicken and Rice
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
There’s something uniquely comforting about a warm plate of Creamy Smothered Chicken and Rice. The tender chicken, bathed in a rich, savory gravy and served over fluffy rice, is pure comfort food bliss.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs boneless, skinless chicken breast, cut into cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 2 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 3 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, and paprika. Cook until golden brown on all sides, then transfer to a plate.
- Add onion, garlic, and carrots to the skillet. Sauté until softened, about 5 minutes.
- Sprinkle flour over vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, scraping up browned bits. Stir in thyme and parsley, then simmer for 5 minutes until slightly thickened.
- Stir in heavy cream and return chicken to skillet. Reduce heat to low and simmer for 10 minutes until chicken is cooked through and sauce is creamy.
- Serve over cooked rice and garnish with fresh parsley.
Notes
For a lighter version, substitute heavy cream with evaporated milk or coconut milk. Chicken thighs may be used instead of breasts. To make it gluten-free, replace flour with cornstarch or a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
Keywords: chicken, creamy, rice, comfort food, skillet meal