Go Back
Creamy Smothered Chicken and Rice is a quintessential one-pot meal that offers a warm embrace with every bite. This comforting dish combines tender chicken thighs, fluffy rice, and a rich, creamy sauce that brings together an array of flavors. Perfect for busy weeknights or family gatherings, it provides both simplicity and satisfaction, making it an ideal choice for those looking to serve a hearty meal without the hassle of multiple pots and pans. The allure of Creamy Smothered Chicken and Rice lies not only in its taste but also in its ability to gather loved ones around the dining table, sharing moments and memories.

Creamy Smothered Chicken and Rice

Looking for a comforting meal? Try this creamy smothered chicken and rice recipe! Perfectly seared chicken thighs are combined with fragrant rice, rich heavy cream, and a medley of spices for a dish that's both satisfying and easy to make. With just 10 minutes of prep and a total cooking time of 40 minutes, you can have a delicious dinner ready for the whole family. Don't forget to garnish with fresh parsley for that pop of color!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

1 cup long-grain rice

1 cup chicken broth

1 cup heavy cream

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup sliced mushrooms (optional)

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon garlic powder

2 tablespoons olive oil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and paprika. Add the chicken to the skillet and sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

    In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms (if using), and continue to cook for another 2 minutes until fragrant.

      Stir in the rice, allowing it to toast for a minute. Then, add the chicken broth, heavy cream, dried thyme, and garlic powder. Mix well to combine.

        Return the seared chicken to the skillet, nestling it into the rice mixture. Bring to a gentle simmer, cover the skillet, and reduce the heat to low. Cook for about 20-25 minutes, or until the rice is tender and has absorbed the liquid, and the chicken is cooked through.

          Check for seasoning and adjust salt and pepper as needed. Once cooked, fluff the rice gently with a fork and garnish with fresh parsley before serving.

            Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4