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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice
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Creamy Smothered Chicken and Rice is a comforting one-pot meal featuring tender chicken simmered in a rich, velvety sauce with fluffy white rice. Perfect for busy weeknights or cozy weekends, this recipe combines simple pantry ingredients to create a satisfying, family-friendly dish full of flavor and easy cleanup.

Ingredients

Scale

Protein

  • 4 chicken thighs or breasts, bone-in or boneless, skin on or off (about 1.5 lbs)

Rice

  • 1 cup long grain white rice, uncooked

Liquids

  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half

Aromatics & Fats

  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil

Thickening & Seasoning

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • 1 teaspoon dried thyme (or preferred herb)

Instructions

  1. Prepare and Season the Chicken: Pat the chicken pieces dry with paper towels. Season generously on all sides with salt, pepper, and dried thyme or your preferred herbs. This step enhances the flavor and helps develop a good crust later.
  2. Brown the Chicken: Heat the butter and olive oil in a large skillet or heavy-bottomed pan over medium-high heat. Once hot, add the chicken pieces and brown on both sides until golden but not cooked through, about 3-4 minutes per side. Remove the chicken and set aside.
  3. Sauté Aromatics: In the same skillet, add the chopped onions and minced garlic. Sauté over medium heat until softened and fragrant, about 3-5 minutes, scraping up any browned bits for extra flavor.
  4. Make the Roux and Creamy Sauce: Sprinkle the flour evenly over the softened onions and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth and then the heavy cream, stirring continuously until the sauce thickens into a smooth, velvety consistency.
  5. Add Rice and Chicken Back to the Pan: Stir the uncooked rice into the creamy sauce, ensuring the grains are well coated. Nestle the browned chicken pieces back into the pan on top of the rice mixture. Cover the skillet with a tight-fitting lid and reduce heat to low to gently simmer.
  6. Cook Until Tender: Allow the dish to cook for 20-25 minutes without lifting the lid, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). The steam trapped inside helps the rice cook evenly.
  7. Finish and Serve: Remove from heat, taste the sauce and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley or chives and, if desired, sprinkle shredded cheese or drizzle melted butter before serving.

Notes

  • Patting the chicken dry before seasoning ensures better browning and richer flavor.
  • Cook the flour thoroughly when making the roux to avoid a raw flour taste in the sauce.
  • Use low and slow heat during simmering to prevent scorching and to cook rice evenly.
  • Keep the lid on while cooking to trap steam for perfectly cooked rice and juicy chicken.
  • Season the dish at multiple stages and taste as you go for balanced flavors.

Nutrition

Keywords: creamy chicken rice, smothered chicken, one-pot chicken recipe, comfort food, family dinner, easy chicken dinner

Find it online: https://mealsbylina.com/creamy-smothered-chicken-and-rice/