Name: Fast and Easy Creamy Smothered Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern American
Ingredients: 2 pounds chicken thighs or chicken breasts (bone-in or boneless – your choice!); 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 2 tablespoons butter; 1 small onion, diced; 3 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste; 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening); 1 1/2 cups long-grain white rice; 3 cups chicken broth (or water, but broth is SO much better!); 1 tablespoon butter; 1/2 teaspoon salt

Description

A comfort food masterpiece featuring Creamy Smothered Chicken and Rice seared to golden perfection and simmered in a rich, creamy sauce with herbs, served over fluffy chicken broth-cooked rice.

Ingredients

Scale

For the Chicken:

- 2 pounds chicken thighs or chicken breasts (bone-in or boneless – your choice!)

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 teaspoon paprika

For the Creamy Sauce:

- 2 tablespoons butter

- 1 small onion, diced

- 3 cloves garlic, minced

- 2 cups chicken broth

- 1 cup heavy cream

- 1 teaspoon dried thyme

- 1 teaspoon dried parsley

- Salt and pepper to taste

- 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

For the Rice:

- 1 1/2 cups long-grain white rice

- 3 cups chicken broth (or water, but broth is SO much better!)

- 1 tablespoon butter

- 1/2 teaspoon salt

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Instructions

Step 1: Season and Prep (5 minutes) Pat the chicken dry with paper towels. Combine all your seasonings in a bowl, and rub all over the chicken. Set it aside while you get everything else ready.

Step 2: Start the Rice (5 minutes) Boil the chicken broth in a pot. Add rice, butter, and salt. Turn heat to low, cover, and cook 18-20 minutes. Don’t peek! Keep it covered when done.

Step 3: Sear the Chicken (8-10 minutes) Heat oil in a big skillet on medium-high. Put chicken in and leave it alone for 4-5 minutes until it’s brown. Flip it and cook 3-4 more minutes. Take it out and put on a plate.

Step 4: Build the Sauce Base (3-4 minutes) Turn heat down to medium. Add butter to the same pan. Cook the onion for 2-3 minutes until soft. Add garlic and cook 30 seconds more.

Step 5: Create the Creamy Magic (5-7 minutes) Pour in chicken broth slowly while scraping up the brown bits. Let it bubble, then add cream, thyme, and parsley. Taste and add salt and pepper. Mix cornstarch with water and stir it in if you want thicker sauce.

Step 6: Bring It All Together (8-10 minutes) Put chicken back in the pan. Spoon sauce over it. Cover and cook gently 8-10 minutes until chicken hits 165°F.

Step 7: The Grand Finale (2 minutes) Turn off heat and wait 2 minutes. Taste sauce and fix seasoning. Fluff rice with a fork and eat right away.

Notes

Chicken thighs with bones taste the best and don’t dry out. But boneless thighs or breasts work fine too – just watch them so they don’t overcook.

Half-and-half works instead of heavy cream but won’t be as rich. If you use milk, definitely add the cornstarch to thicken it up.

Any rice works – jasmine, brown rice, whatever you have. Brown rice takes longer to cook though, about 45 minutes with extra broth.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Skillet/Stovetop
Cuisine: Southern American

Nutrition

Serving Size: 1 chicken piece with rice and sauce
Calories: 520 per serving
Sugar: 3g
Sodium: 890mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Carbohydrates: 35g
Fiber: 1g
Protein: 35g
Cholesterol: 155mg