I made a one-pan smothered chicken and rice that’s the kind of Rice Recipes Chicken that makes picky eaters go back for seconds.

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I’m obsessed with this creamy smothered chicken and rice because it actually tastes like restaurant comfort without the fuss. I love the way the chicken thighs soak up the sauce, and the heavy cream makes everything stupidly silky.

It’s messy in the best way, saucy rice clinging to every bite. Guys will ask for seconds.

Seriously, this is one of my favorite Savory Chicken Dishes and it’s also great for Rice Recipes Chicken nights when you want something that feels indulgent but feeds everyone. Total comfort food, zero apologies, always.

Ingredients

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Chicken thighs: juicy protein, stays tender and comforting.
Long grain rice: fluffy base that soaks up sauce.
Chicken broth: savory liquid backbone, keeps everything moist.
Heavy cream: makes the sauce luxuriously rich and silky.
All purpose flour: thickens the sauce without being chalky.
Olive oil: quick sear, adds a fruity, light fat.
Unsalted butter: adds warmth and creamy mouthfeel.
Yellow onion: sweet depth and soft texture when cooked.
Garlic: punchy aroma, gives a cozy garlicky kick.
Mushrooms: meaty chew and earthy, deep flavor.
Paprika: gentle smokiness and color, not spicy.
Thyme: herbal note that’s subtle and homey.
Kosher salt: brings out all the other flavors.
Black pepper: bright bite that wakes the dish.
Parmesan: nutty, salty finish that melts into cream.
Parsley: fresh green pop for color and brightness.
Optional lemon: brightens things, cuts through richness.
Basically, this combo = total comfort food.

Ingredient Quantities

2 lbs boneless skinless chicken thighs, trimmed (you can use breasts if you prefer)

1 1/2 cups long grain white rice, rinsed

3 cups low sodium chicken broth

3/4 cup heavy cream

2 tbsp all purpose flour

2 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, finely chopped

3 cloves garlic, minced

8 oz cremini or white mushrooms, sliced (optional but really good)

1 tsp paprika

1 tsp dried thyme or 1 tbsp fresh thyme leaves

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1/2 cup grated Parmesan cheese (or more to taste)

2 tbsp chopped fresh parsley for garnish

Optional squeeze of lemon juice or 1 tsp lemon zest for brightness

How to Make this

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1. Pat the chicken thighs dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika; heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium high heat until shimmering, then brown the thighs 3 to 4 minutes per side until golden — you want color not cooked through; transfer chicken to a plate.

2. Reduce heat to medium, add 2 tbsp unsalted butter to the same pan, then add the chopped yellow onion and sauté until soft and translucent, about 4 minutes; stir in the minced garlic and cook 30 seconds until fragrant.

3. Add the sliced mushrooms, if using, and cook until they release their liquid and it mostly evaporates, another 4 to 5 minutes; scrape up any browned bits from the bottom of the pan for flavor.

4. Sprinkle 2 tbsp all purpose flour over the veggies, stir constantly for 1 minute to cook the raw flour taste and create a light roux; this will thicken the sauce later.

5. Slowly pour in 3 cups low sodium chicken broth while stirring to deglaze and dissolve the roux, then stir in 1 1/2 cups rinsed long grain white rice, 1 tsp dried thyme or 1 tbsp fresh thyme, and an extra pinch of salt and pepper; bring to a gentle simmer.

6. Nestle the browned chicken thighs back into the rice mixture, reduce the heat to low, cover tightly with a lid, and simmer gently for 18 to 22 minutes until the rice is tender and the chicken reaches 165 F internally; avoid lifting the lid too much so the steam cooks the rice.

7. Once rice is tender, remove the lid and turn off the heat; stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan cheese until melted and creamy; if sauce seems too thick add a splash more broth or cream, too thin simmer a couple minutes uncovered.

8. Taste and adjust seasoning with more salt, pepper or a little extra paprika if you like more warmth; finish with a squeeze of lemon juice or 1 tsp lemon zest if using to brighten the flavors.

9. Let the dish rest 5 minutes off the heat so the sauce thickens slightly, then sprinkle 2 tbsp chopped fresh parsley over everything for color and freshness.

10. Serve hot right from the pan with extra Parmesan on the side; leftovers reheat well on the stove with a splash of broth or cream to loosen the sauce.

Equipment Needed

1. Large deep skillet or Dutch oven with lid, for browning chicken and cooking the rice together
2. Chef’s knife and cutting board, for trimming thighs and chopping onion, garlic and parsley
3. Measuring cups and spoons, for rice, broth, cream, flour and seasonings
4. Tongs, to turn and lift the chicken without tearing it
5. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
6. Liquid measuring cup, to pour the 3 cups broth without spilling
7. Instant-read meat thermometer, to check chicken reaches 165 F
8. Fine grater or microplane, for grating Parmesan and zesting lemon
9. Small bowl and whisk or fork, for mixing the flour into the butter or giving the cream a quick stir before adding

FAQ

Can I use chicken breasts instead of thighs and will cooking time change?

Yes, you can. Breasts are leaner so they cook a bit faster and can dry out if overcooked. Sear them till just golden, then simmer about 15 to 20 minutes until cooked through and the rice is tender. Check temperature, 165°F is safe.

My sauce is too thin or too thick, how do I fix it?

Too thin: simmer uncovered for a few minutes to reduce, or whisk 1 tsp cornstarch with cold water and stir it in while hot. Too thick: stir in a little extra chicken broth or cream until you hit the texture you want.

Can I make this gluten free?

For sure. Swap the all purpose flour for an equal amount of cornstarch or a gluten free flour blend. If you use cornstarch, mix it with cold liquid first and add at the end to avoid lumps.

Can I cook this in an Instant Pot or slow cooker?

Yes. Instant Pot: use the sauté function for browning, then pressure cook 8 minutes on high with natural release for 10 minutes. Slow cooker: brown chicken first, then cook on low 3 to 4 hours, add cream and cheese near the end so they don't break or get grainy.

How to get the rice creamy but not mushy?

Rinse the rice, use the 1.5 cups rice to 3 cups broth ratio, and avoid stirring too much while it simmers. Cook covered on low heat and check at the time the recipe suggests. If rice looks underdone, add 1/4 cup hot broth and give it a few more minutes.

Can I make this ahead or freeze it?

Make ahead: cool completely, store in airtight in fridge up to 3 days. Reheat gently on the stove with a splash of broth or cream. Freeze: portion into freezer containers up to 3 months, thaw overnight and reheat slowly, adding liquid as needed because rice absorbs sauce when frozen.

Creamy Smothered Chicken And Rice: The Ultimate Comfort Food Recipe Substitutions and Variations

Chicken thighs: swap for boneless skinless chicken breasts, or use bone-in thighs for more flavor but cook a bit longer, or for a lighter meal try turkey cutlets.
Heavy cream: use half and half plus 2 tbsp butter for richness, or stir in full-fat coconut milk for a dairy-free twist (flavor will change).
Mushrooms: leave them out if you hate em, or use canned mushrooms, or substitute diced zucchini or bell peppers for texture and extra veggies.
Parmesan cheese: swap with Pecorino Romano for a saltier bite, or use grated Asiago, or just stir in 2 tbsp cream cheese for creaminess if you dont have hard cheese.

Pro Tips

1. Sear the chicken until it has a really good brown crust before you add anything else. Don’t worry if it’s not cooked through, that crust is flavor city and it helps the sauce taste way better. If the pan starts smoking, drop the heat a bit.

2. Rinse the rice and then let the pot rest, covered, for 5 to 10 minutes after cooking. Rinsing gets rid of extra starch so the rice won’t be gluey, and the resting time lets the grains finish steaming so they’re fluffy instead of mushy.

3. When you add the flour, stir it and cook it for a full minute so it loses that raw flour taste. Also always deglaze the pan right after the mushrooms and onions so you lift up all the brown bits, that’s where most of the savory flavor hides.

4. Finish with acid and cheese, but add them off the heat. A little squeeze of lemon or a bit of zest brightens the whole dish, and adding the cream and Parmesan off the heat keeps the sauce silky. If it’s too thick later, splash in more broth or cream and if it’s too thin simmer a few minutes uncovered.

Creamy Smothered Chicken And Rice: The Ultimate Comfort Food Recipe

Recipe by Bob Jones

0.0 from 0 votes

I made a one-pan smothered chicken and rice that’s the kind of Rice Recipes Chicken that makes picky eaters go back for seconds.

Servings

servings

Calories

730

kcal

Equipment: 1. Large deep skillet or Dutch oven with lid, for browning chicken and cooking the rice together
2. Chef’s knife and cutting board, for trimming thighs and chopping onion, garlic and parsley
3. Measuring cups and spoons, for rice, broth, cream, flour and seasonings
4. Tongs, to turn and lift the chicken without tearing it
5. Wooden spoon or heatproof spatula, for stirring and scraping up browned bits
6. Liquid measuring cup, to pour the 3 cups broth without spilling
7. Instant-read meat thermometer, to check chicken reaches 165 F
8. Fine grater or microplane, for grating Parmesan and zesting lemon
9. Small bowl and whisk or fork, for mixing the flour into the butter or giving the cream a quick stir before adding

Ingredients

2 lbs boneless skinless chicken thighs, trimmed (you can use breasts if you prefer)
1 1/2 cups long grain white rice, rinsed
3 cups low sodium chicken broth
3/4 cup heavy cream
2 tbsp all purpose flour
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
8 oz cremini or white mushrooms, sliced (optional but really good)
1 tsp paprika
1 tsp dried thyme or 1 tbsp fresh thyme leaves
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1/2 cup grated Parmesan cheese (or more to taste)
2 tbsp chopped fresh parsley for garnish
Optional squeeze of lemon juice or 1 tsp lemon zest for brightness

Directions

Pat the chicken thighs dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika; heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium high heat until shimmering, then brown the thighs 3 to 4 minutes per side until golden — you want color not cooked through; transfer chicken to a plate.
Reduce heat to medium, add 2 tbsp unsalted butter to the same pan, then add the chopped yellow onion and sauté until soft and translucent, about 4 minutes; stir in the minced garlic and cook 30 seconds until fragrant.
Add the sliced mushrooms, if using, and cook until they release their liquid and it mostly evaporates, another 4 to 5 minutes; scrape up any browned bits from the bottom of the pan for flavor.
Sprinkle 2 tbsp all purpose flour over the veggies, stir constantly for 1 minute to cook the raw flour taste and create a light roux; this will thicken the sauce later.
Slowly pour in 3 cups low sodium chicken broth while stirring to deglaze and dissolve the roux, then stir in 1 1/2 cups rinsed long grain white rice, 1 tsp dried thyme or 1 tbsp fresh thyme, and an extra pinch of salt and pepper; bring to a gentle simmer.
Nestle the browned chicken thighs back into the rice mixture, reduce the heat to low, cover tightly with a lid, and simmer gently for 18 to 22 minutes until the rice is tender and the chicken reaches 165 F internally; avoid lifting the lid too much so the steam cooks the rice.
Once rice is tender, remove the lid and turn off the heat; stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan cheese until melted and creamy; if sauce seems too thick add a splash more broth or cream, too thin simmer a couple minutes uncovered.
Taste and adjust seasoning with more salt, pepper or a little extra paprika if you like more warmth; finish with a squeeze of lemon juice or 1 tsp lemon zest if using to brighten the flavors.
Let the dish rest 5 minutes off the heat so the sauce thickens slightly, then sprinkle 2 tbsp chopped fresh parsley over everything for color and freshness.
Serve hot right from the pan with extra Parmesan on the side; leftovers reheat well on the stove with a splash of broth or cream to loosen the sauce.

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.