I’m excited to share my creamy chicken with perfectly cooked rice, a hearty staple that makes for ideal Meals That Reheat Well on busy weeknights or at family gatherings.

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I love turning simple ingredients into something you actually want for dinner, and this Creamy Smothered Chicken and Rice does that. Tender boneless skinless chicken thighs or breasts get bathed in a silky heavy cream sauce that the rice soaks up, and somehow every bite tastes like it took way longer than it did.

There’s a little trick I use to get the sauce thick but not gloopy, and the texture contrast is what keeps people reaching for more. It’s perfect as a Recession Meals option, and honestly it’s one of my favorite Meals That Reheat Well so you can make extra.

Ingredients

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Chicken thighs or breasts give lots of protein, iron, and a meaty, cozy base.
Long grain rice brings carbs and a fluffy texture that soaks up sauces.
Heavy cream adds richness, fat, and silky mouthfeel, makes the dish decadent.
Sour cream or cream cheese gives a tangy hit, adds creaminess and stabilizes sauce.
Onion gives sweetness when cooked, adds depth and a savory backbone to sauce.
Garlic gives punch, sharp aroma, but use sparingly or it can overwhelm.
Frozen peas add color, fibre and small bursts of sweetness, subtle freshness.

Ingredient Quantities

2 pounds boneless skinless chicken thighs or breasts, trimmed and patted dry

Kosher salt and freshly ground black pepper to taste

1/2 cup all purpose flour, for dredging

1 teaspoon smoked paprika

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium yellow onion, diced

3 cloves garlic, minced

1 1/2 cups long grain white rice, rinsed

3 cups low sodium chicken broth

1 cup heavy cream or half and half if you dont have heavy cream

1/2 cup sour cream or cream cheese, softened

1 teaspoon dried thyme or 1 teaspoon Italian seasoning

1 cup frozen peas or mixed vegetables, thawed, optional

2 tablespoons chopped fresh parsley, for garnish

How to Make this

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1. Pat 2 pounds boneless skinless chicken thighs or breasts dry and season both sides with kosher salt and freshly ground black pepper; if breasts are uneven, pound them to even thickness so they cook the same.

2. Mix 1/2 cup all purpose flour with 1 teaspoon smoked paprika and a little more salt and pepper on a plate, then dredge each piece of chicken in the flour, shaking off excess.

3. Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large heavy skillet over medium-high heat until shimmering; add chicken in a single layer (don’t overcrowd the pan or it won’t brown) and brown 3 to 4 minutes per side until golden, it does not need to be cooked through; transfer chicken to a plate.

4. Reduce heat to medium, add 1 medium diced yellow onion to the same skillet and cook until soft and translucent, about 4 minutes, scraping up browned bits, then stir in 3 cloves minced garlic and cook 30 to 45 seconds until fragrant.

5. Add 1 1/2 cups rinsed long grain white rice to the pan and stir to coat the grains in the oil and onion, toasting lightly for 1 to 2 minutes.

6. Pour in 3 cups low sodium chicken broth, 1 cup heavy cream (or half and half if you don’t have heavy cream), and 1/2 cup sour cream or softened cream cheese (whisk or stir the cream cheese first so it melts in), then stir in 1 teaspoon dried thyme or Italian seasoning and scrape the bottom of the pan so nothing sticks.

7. Nestle the browned chicken back into the rice mixture, bring to a gentle simmer, then reduce heat to low, cover the pan and cook without peeking for about 18 to 22 minutes until the rice is tender and the chicken reaches 165°F; if using thinner breasts check at 15 minutes.

8. If using 1 cup frozen peas or mixed vegetables, stir them in during the last 5 minutes of cooking so they warm through. If the sauce is too thin, remove the lid and simmer a few minutes to reduce, if too thick add a splash of broth. Taste and adjust salt and pepper.

9. Let the dish rest off the heat for 5 minutes so everything sets, then sprinkle with 2 tablespoons chopped fresh parsley and serve warm.

Equipment Needed

1. Large heavy skillet with a lid, for browning and simmering
2. Cutting board and chef’s knife, for trimming and dicing
3. Shallow plate or pie dish for dredging the chicken in flour
4. Meat mallet or rolling pin to pound uneven breasts flat
5. Measuring cups and spoons plus a liquid measuring cup for broth and cream
6. Wooden spoon or silicone spatula to stir and scrape the pan
7. Tongs or a spatula to flip and transfer the chicken
8. Instant read thermometer, plus a small bowl and whisk for the sour cream or cream cheese

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts cook faster so either pound them to even thickness or cut into larger pieces, sear 4 to 5 minutes per side until golden, then finish simmering with the rice. Watch the temp, 165°F is safe, and don’t overcook or they get dry.

Q: Can I make this in one pot on the stove or do I need to transfer to the oven? A: You can do it all in one heavy skillet or Dutch oven. Sear the chicken, remove it, sauté onion and garlic, stir in the rice to toast a minute, add broth, nestle chicken back in, cover and simmer about 18 to 22 minutes until rice is tender. If you prefer oven, cover and bake at 350°F for about 30 to 40 minutes. Either way, add the cream and sour cream off the heat or on very low so it stays silky.

Q: Can I swap the white rice for brown rice or another type? A: Brown rice needs more liquid and time, so use about 2 1/2 to 3 cups broth per cup of brown rice and cook 40 to 50 minutes, maybe covered longer. An easier hack is to cook brown rice ahead and stir it in near the end with the cream so the chicken and veg stay tender.

Q: How do I keep the sauce creamy and avoid it splitting or curdling? A: Don’t boil after adding the cream or sour cream. Take the pan off the heat, whisk the cream or half and half with the sour cream or softened cream cheese a bit, then stir into the rice. If it’s still hot, keep the heat very low and simmer only a minute until warmed through.

Q: Can I make this ahead of time and reheat it? A: Yes, store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of broth or milk to loosen it, or microwave in short bursts, stirring between. You can freeze it but dairy texture changes, so thaw overnight and add a little extra cream when reheating.

Q: Want to lighten it or add veggies, what swaps work? A: For a lighter version use half and half or milk instead of heavy cream and swap sour cream for plain Greek yogurt at the end (stir it in off heat). Add frozen peas in the last 5 minutes, or sauté carrots, bell pepper or mushrooms with the onion at the start. You can also use leftover rotisserie chicken, just stir it in near the end so it warms through without overcooking.

Creamy Smothered Chicken And Rice Recipe Substitutions and Variations

Chicken (2 lb boneless thighs/breasts): swap for bone-in skin-on thighs or drumsticks for deeper flavor – add about 10-15 min more cooking. Or go vegetarian with extra-firm tofu, press well, sear then simmer in the sauce.
All purpose flour (for dredging): use cornstarch 1:1 for a crispier, gluten-free coating. Rice flour or a gluten-free all-purpose blend also works fine.
Heavy cream or half and half: sub with whole milk + 2 tbsp melted butter per cup to mimic richness, or use full-fat coconut milk for a dairy-free option (gives a slight coconut note).
Sour cream or cream cheese: plain Greek yogurt (stir in off heat so it doesn’t split) is a lighter swap, or mascarpone for a richer, silkier finish.

Pro Tips

– Let the chicken come closer to room temp before you cook it and pat it REALLY dry. If pieces are uneven, pound them so they finish at the same time, otherwise some will be dry and some underdone.

– Use an instant read thermometer and take chicken out right at 165°F, or a few degrees earlier if you plan to rest it, cause it keeps cooking while it rests. Guessing is how folks overcook chicken, so don’t do that.

– Warm the broth a bit and stir the sour cream or softened cream cheese into a ladle of hot liquid first so it melts smooth. If you dump cold cream cheese in, you get lumps and weird texture, and nobody wants that.

– Save a half cup of the hot cooking liquid before you finish and use it to loosen the sauce if it gets too thick, or simmer uncovered for a few minutes if it’s too thin. And last, let the whole pan rest off the heat 5 minutes before serving so the rice sets and the juices redistribute.

Creamy Smothered Chicken And Rice Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my creamy chicken with perfectly cooked rice, a hearty staple that makes for ideal Meals That Reheat Well on busy weeknights or at family gatherings.

Servings

servings

Calories

726

kcal

Equipment: 1. Large heavy skillet with a lid, for browning and simmering
2. Cutting board and chef’s knife, for trimming and dicing
3. Shallow plate or pie dish for dredging the chicken in flour
4. Meat mallet or rolling pin to pound uneven breasts flat
5. Measuring cups and spoons plus a liquid measuring cup for broth and cream
6. Wooden spoon or silicone spatula to stir and scrape the pan
7. Tongs or a spatula to flip and transfer the chicken
8. Instant read thermometer, plus a small bowl and whisk for the sour cream or cream cheese

Ingredients

2 pounds boneless skinless chicken thighs or breasts, trimmed and patted dry
Kosher salt and freshly ground black pepper to taste
1/2 cup all purpose flour, for dredging
1 teaspoon smoked paprika
2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
1 1/2 cups long grain white rice, rinsed
3 cups low sodium chicken broth
1 cup heavy cream or half and half if you dont have heavy cream
1/2 cup sour cream or cream cheese, softened
1 teaspoon dried thyme or 1 teaspoon Italian seasoning
1 cup frozen peas or mixed vegetables, thawed, optional
2 tablespoons chopped fresh parsley, for garnish

Directions

Pat 2 pounds boneless skinless chicken thighs or breasts dry and season both sides with kosher salt and freshly ground black pepper; if breasts are uneven, pound them to even thickness so they cook the same.
Mix 1/2 cup all purpose flour with 1 teaspoon smoked paprika and a little more salt and pepper on a plate, then dredge each piece of chicken in the flour, shaking off excess.
Heat 2 tablespoons olive oil and 2 tablespoons unsalted butter in a large heavy skillet over medium-high heat until shimmering; add chicken in a single layer (don’t overcrowd the pan or it won’t brown) and brown 3 to 4 minutes per side until golden, it does not need to be cooked through; transfer chicken to a plate.
Reduce heat to medium, add 1 medium diced yellow onion to the same skillet and cook until soft and translucent, about 4 minutes, scraping up browned bits, then stir in 3 cloves minced garlic and cook 30 to 45 seconds until fragrant.
Add 1 1/2 cups rinsed long grain white rice to the pan and stir to coat the grains in the oil and onion, toasting lightly for 1 to 2 minutes.
Pour in 3 cups low sodium chicken broth, 1 cup heavy cream (or half and half if you don’t have heavy cream), and 1/2 cup sour cream or softened cream cheese (whisk or stir the cream cheese first so it melts in), then stir in 1 teaspoon dried thyme or Italian seasoning and scrape the bottom of the pan so nothing sticks.
Nestle the browned chicken back into the rice mixture, bring to a gentle simmer, then reduce heat to low, cover the pan and cook without peeking for about 18 to 22 minutes until the rice is tender and the chicken reaches 165°F; if using thinner breasts check at 15 minutes.
If using 1 cup frozen peas or mixed vegetables, stir them in during the last 5 minutes of cooking so they warm through. If the sauce is too thin, remove the lid and simmer a few minutes to reduce, if too thick add a splash of broth. Taste and adjust salt and pepper.
Let the dish rest off the heat for 5 minutes so everything sets, then sprinkle with 2 tablespoons chopped fresh parsley and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.