Creamy Smothered Chicken And Rice

This Creamy Smothered Chicken And Rice is the ultimate one-pan comfort food, delivering a complete, satisfying meal with minimal cleanup. It features juicy, golden-brown chicken thighs simmered to perfection right on top of a bed of rice that cooks in a rich, savory, and incredibly creamy sauce. With tender mushrooms and wilted spinach stirred in at the end, it’s a rustic, all-in-one dinner that tastes truly indulgent.

Perfect for a busy weeknight, this recipe transforms simple ingredients into a show-stopping meal. The rice absorbs all the delicious flavors from the chicken and the creamy sauce as it cooks, resulting in a dish that’s packed with flavor in every single bite.

this recipe

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks together in a single skillet, from the chicken to the rice, which means cleanup is a breeze.
• Incredibly Flavorful: The rice cooks in the broth and chicken drippings, absorbing maximum flavor.
• Creamy & Comforting: A hearty, satisfying, and cozy meal that the whole family will love.
• Easy Weeknight Meal: A straightforward recipe that feels elegant but is simple enough for any night of the week.

Ingredients

• 4 Bone-in, Skin-on Chicken Thighs
• 1 tablespoon Olive Oil
• 8 oz Cremini Mushrooms, sliced
• 1 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 1 1/2 cups Long-Grain White Rice, rinsed
• 4 cups Low-Sodium Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Grated Parmesan Cheese
• 1 teaspoon Dried Thyme
• 1 teaspoon Paprika
• 5 oz Fresh Spinach
• Salt and Black Pepper, to taste

Step-by-Step Instructions

1. Sear the Chicken: Pat the chicken thighs dry and season generously with salt, pepper, and paprika. Heat the olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Place the chicken thighs skin-side down and sear for 5-7 minutes, until the skin is golden brown and crispy. Flip and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
2. Sauté Vegetables: Reduce the heat to medium. Add the sliced mushrooms and chopped onion to the skillet. Cook, stirring occasionally, until softened and browned, about 7-8 minutes. Add the minced garlic and dried thyme and cook for one more minute until fragrant.
3. Toast the Rice: Add the rinsed rice to the skillet and stir for about 1 minute, toasting it lightly in the pan juices.
4. Simmer: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
5. Combine and Cook: Nestle the seared chicken thighs back into the skillet on top of the rice. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (reaching 165°F/74°C).
6. Make it Creamy: Remove the skillet from the heat. Stir in the heavy cream, Parmesan cheese, and fresh spinach until the spinach has wilted and the sauce is creamy. Serve immediately.

Tips & Variations

• Pro Tip: Searing the chicken skin until it’s deeply golden and crispy is the key to rendering the fat and building the foundational flavor for the entire dish. Don’t rush this step!
• Boneless Chicken: You can use boneless, skinless chicken thighs or breasts. Sear them for a shorter time (2-3 minutes per side) and check for doneness earlier.
• Different Rice: Brown rice can be used, but it will require a longer cooking time (about 40-45 minutes) and possibly more broth.
• Add a Kick: Stir in 1/2 teaspoon of red pepper flakes with the garlic for a little bit of heat.

Frequently Asked Questions (FAQ)

• Can I make this dairy-free?
  • Yes. You can substitute the heavy cream with full-fat canned coconut milk and use a dairy-free Parmesan alternative or nutritional yeast. The flavor profile will change slightly but will still be delicious.
• How do I store leftovers?
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
• What kind of skillet is best for this recipe?
  • A large, heavy-bottomed skillet with a tight-fitting lid, such as a cast-iron skillet or a Dutch oven, works best as it distributes heat evenly.

Serving Suggestions

• This is a wonderful one-pan meal that doesn’t need much else. However, a simple green salad with a bright vinaigrette or a side of steamed green beans or broccoli would be a perfect accompaniment to round out the meal.

Abby

Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice is the ultimate comfort food. Juicy, seasoned chicken is smothered in a rich, herb-infused cream sauce and served over perfectly cooked rice. Cozy, hearty, and perfect for family dinners or meal prep!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

  

• 2 lbs chicken thighs or chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 2 tbsp olive oil
• 2 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp cornstarch (mixed with 1 tbsp water, optional)
• 1 1/2 cups long-grain white rice
• 3 cups water or chicken broth

Equipment

• Large skillet or deep pan
• Medium saucepan
• cutting board and knife
• Measuring cups and spoons
• wooden spoon or spatula

Method

 

1. Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside.
2. In the same pan, melt butter and sauté diced onion for 3 minutes. Add garlic and cook 30 seconds until fragrant.
3. Pour in chicken broth, scraping up brown bits. Stir in heavy cream, thyme, parsley, salt, and pepper. Simmer 5 minutes. Add cornstarch slurry if a thicker sauce is desired.
4. Meanwhile, rinse rice. In a separate pot, bring water or broth to a boil, add rice, reduce heat, cover, and cook 15 minutes. Let rest 5 minutes, then fluff with a fork.
5. Return chicken to the pan, nestling it in the sauce. Cover and simmer 10–15 minutes until chicken is cooked through.
6. Serve chicken and sauce over fluffy rice. Garnish with fresh parsley if desired.

Notes

✨ Tips: Add red pepper flakes for a little heat, or swap heavy cream with half-and-half for a lighter version. Leftovers taste even better the next day as flavors meld. Perfect for chilly nights or Sunday family dinners.