Creamy Smothered Chicken Rice (Print)
Juicy chicken and savory rice, covered in a rich, creamy herb sauce. Comfort food perfect for any night.
# What You'll Need:
→ For the Chicken
01 -
2 lbs chicken thighs or chicken breasts
02 -
1 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
1 teaspoon paprika
07 -
2 tablespoons olive oil
→ For the Sauce
08 -
2 tablespoons butter
09 -
1 small onion, diced
10 -
3 cloves garlic, minced
11 -
2 cups chicken broth
12 -
1 cup heavy cream
13 -
1 teaspoon dried thyme
14 -
1 teaspoon dried parsley
15 -
1/2 teaspoon salt
16 -
1/2 teaspoon black pepper
17 -
1 teaspoon cornstarch (mixed with 1 tablespoon water)
→ For the Rice
18 -
1 1/2 cups long-grain white rice
19 -
3 cups water or chicken broth
# How to Make It:
01 -
Season the chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet or deep pan over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove from the pan and set aside.
02 -
In the same pan, melt the butter and sauté diced onions for 3 minutes until soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
03 -
Pour in chicken broth, stirring to deglaze the pan. Add heavy cream, dried thyme, dried parsley, salt, and black pepper. Simmer for 5 minutes. If a thicker sauce is desired, mix cornstarch with water and stir it into the sauce.
04 -
Rinse the rice under cold water until the water runs clear. In a pot, bring water or chicken broth to a boil. Add the rice, lower the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat, let the rice sit for 5 minutes, then fluff with a fork.
05 -
Return the seared chicken to the pan with the sauce. Reduce heat to low, cover, and simmer for 10–15 minutes until the chicken is fully cooked and tender.
06 -
Plate a portion of rice and top with the smothered chicken. Spoon extra creamy sauce over the chicken and garnish with fresh parsley.