This creamy smothered chicken with rice is like a warm hug on a plate! Juicy chicken is cooked in a rich and velvety sauce, making it super comforting and tasty.
Perfect for busy nights, this dish is a breeze to make. I love serving it with a big spoonful of rice to soak up all that delicious sauce—so good, you might find yourself going back for seconds!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for extra tenderness. If you prefer chicken breasts, they work too! For a healthier option, you could substitute with turkey cutlets or even chickpeas for a vegetarian twist.
Onion and Garlic: These add great flavor to the dish. Using yellow onions is best for their sweetness. If you’re out of fresh garlic, garlic powder can stand in, but use less as it’s more concentrated.
Mushrooms: Optional, but I think they add a nice texture. If you don’t have any, feel free to leave them out, or use other veggies like bell peppers or spinach.
Heavy Cream: This is what gives the dish its creaminess. If you’re watching calories, use half-and-half or even coconut milk for a dairy-free alternative. Just keep in mind it will slightly change the flavor.
Rice: I like serving this with white rice, but brown rice or even quinoa would be healthy substitutes. Just adjust cooking times as needed!
How Do I Get the Chicken Just Right?
Cooking chicken perfectly is key to this dish. Start by seasoning it well; this enhances its natural flavor. When searing, keep the heat at medium-high so you can get a nice golden crust without burning the outside.
- Cook the chicken for about 5-7 minutes on each side until golden and cooked through. Don’t rush this step!
- Let it rest for a few minutes before cutting into it. This keeps it juicy!
Make sure to check that the internal temperature reaches 165°F (74°C) for safe eating.
Creamy Smothered Chicken with Rice
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs or breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 cups cooked white rice
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 20-25 minutes for cooking. So, you can have a delicious dinner ready in about 35-40 minutes! Perfect for a quick weeknight meal.
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken thighs or breasts generously with salt, pepper, and paprika on both sides. This adds great flavor!
2. Cook the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes on each side until they’re golden brown and cooked through. When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the diced onion and cook until it’s softened, which will take about 3-4 minutes. Then, add the minced garlic and cook for an additional 30 seconds until it’s fragrant.
4. Add the Mushrooms:
If you’re using mushrooms, add them now! Sauté for about 5 minutes until they release some moisture and become tender.
5. Thicken the Sauce:
Sprinkle the flour over the onion and mushroom mixture, stirring well to combine. Let it cook for about 1 minute; this helps the sauce to thicken nicely.
6. Create the Sauce:
Slowly pour in the chicken broth while stirring constantly, making sure to scrape the browned bits off the bottom of the pan. Bring this mixture to a gentle simmer.
7. Add Cream and Season:
Stir in the heavy cream and dried thyme. Allow the sauce to cook for another 3-5 minutes until it thickens slightly. Take a moment to taste the sauce and adjust the salt and pepper if needed.
8. Combine Chicken and Sauce:
Return the chicken to the skillet, spoon some of that delicious sauce over it, cover the skillet, and let it simmer on low for 5-7 minutes. This allows the flavors to meld and ensures the chicken is heated through.
9. Serve and Enjoy:
Serve your creamy smothered chicken over a bed of cooked white rice. Don’t forget to garnish with freshly chopped parsley or chives for a nice touch!
Enjoy your hearty and comforting creamy smothered chicken with rice!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to thaw the chicken completely before cooking. The best way is to let it thaw in the fridge overnight. If you’re in a hurry, you can also submerge it in a sealed plastic bag in cold water for quicker thawing. Remember to pat it dry before seasoning!
What If I Don’t Have Heavy Cream?
No worries! You can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a lighter option. Keep in mind that using milk may result in a less creamy texture; just simmer it a bit longer to thicken the sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat, or in the microwave, stirring occasionally to avoid overheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and sauce ahead of time, then refrigerate them separately. When you’re ready to serve, reheat the sauce gently and add the chicken back in to warm through before serving over rice.
