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Creamy Smothered Chicken And Rice is pictured as the featured image, showcasing its rich, saucy texture.

Creamy Smothered Chicken and Rice

This recipe delivers creamy, flavorful smothered chicken and rice without the gloppy mess. The secret lies in searing the chicken, mastering a rice flour-based roux, and using long-grain rice for perfect texture. Parmesan cheese adds a final touch of richness and creaminess.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 1 cup long-grain rice, rinsed
  • 2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • 2 tbsp rice flour
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley, for garnish optional

Equipment

  • Large Skillet
  • Saucepan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula or spoon
  • Lid for skillet

Method
 

  1. In a bowl, toss the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika.
  2. Heat a large skillet over medium-high heat. Add the chicken and sear on all sides until lightly browned but not fully cooked. Remove the chicken from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5-7 minutes.
  4. Add the rinsed rice to the skillet with the vegetables. Stir to coat the rice with the butter and vegetables. Pour in the chicken broth, season with salt and pepper, and bring to a boil.
  5. Reduce heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is almost cooked through and most of the liquid has been absorbed.
  6. While the rice is simmering, prepare the creamy sauce. In a separate saucepan, melt butter over medium heat. Whisk in the rice flour and cook for 1-2 minutes, until a smooth paste forms (a roux). Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a simmer, stirring constantly.
  7. Reduce heat to low and stir in the heavy cream, Parmesan cheese, garlic powder, and onion powder. Season with salt and pepper to taste. Simmer for 2-3 minutes, or until the sauce has thickened slightly.
  8. Return the seared chicken to the skillet with the rice. Pour the creamy sauce over the chicken and rice, ensuring everything is evenly coated. At this point, you can either continue simmering on the stovetop over low heat for another 5-10 minutes, or transfer the skillet to a preheated oven at 350°F (175°C) and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.
  9. Garnish with fresh parsley, if desired. Serve hot.

Notes

For best results, use long-grain rice and rinse it thoroughly before cooking to remove excess starch. Don't skip searing the chicken, as it adds crucial flavor. If simmering on the stovetop, stir occasionally to prevent sticking. The dish can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.