Homestyle Creamy Smothered Chicken and Rice (Print Version)

Hearty Creamy Smothered Chicken and Rice brings back childhood comfort. Tender chicken, savory sauce, and fluffy rice. An easy, satisfying weeknight meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Homestyle
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Components

01 - 1.5 lbs boneless, skinless chicken thighs
02 - 1 cup long-grain white rice

→ Aromatic & Flavor Foundation

03 - 2 tbsp olive oil
04 - 1 large yellow onion, chopped
05 - 4-5 cloves garlic, minced
06 - 3 cups chicken broth, low-sodium

→ Creamy Sauce Essentials

07 - 1/4 cup all-purpose flour
08 - 1 cup heavy cream
09 - 1 cup sharp cheddar cheese, freshly grated

→ Seasonings & Finishing Touches

10 - 1 tsp smoked paprika (divided)
11 - 1/2 tsp dried thyme
12 - Salt and freshly ground black pepper, to taste
13 - 1/2 cup fresh spinach (optional)
14 - 2 tbsp fresh parsley, chopped (for garnish, optional)

# Instructions:

01 - First things first, get your rice going. Cook it according to package directions; honestly, sometimes I just eyeball the water, but for this, stick to the instructions. While that's doing its thing, pat your chicken thighs super dry with paper towels. This is crucial for a good sear, trust me! Season them generously with salt, pepper, and about half of your smoked paprika. You want a really good coating here for maximum flavor. This is where I always get a little messy, but it’s part of the fun, right?
02 - Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat with a good glug of olive oil. Once it's shimmering, carefully add your seasoned chicken thighs, making sure not to crowd the pan. This is where we get that lovely golden-brown crust, about 4-5 minutes per side. Don't rush it! I've been guilty of trying to cram too much chicken in, and it just steams instead of searing, and the Creamy Smothered Chicken and Rice won't have that deep flavor. Once beautifully browned, remove the chicken to a plate and set aside. It won't be fully cooked yet, and that’s okay.
03 - Reduce the heat to medium. Add the chopped onion to the skillet, scraping up any delicious brown bits from the chicken. Sauté until softened, about 5 minutes. Then, stir in the minced garlic and cook for another minute until fragrant—don't let it burn! Stir in the flour, remaining paprika, and dried thyme. Cook for 1-2 minutes, stirring constantly, to create a roux. This step smells amazing, honestly, that mix of onion, garlic, and spices. This is where I always get a little flour on my nose, oops!
04 - Gradually pour in the chicken broth, a little at a time, whisking constantly to prevent lumps. Seriously, whisk like your life depends on it! I remember thinking I could just dump it all in. Nope. Instant lumpy disaster. Once all the broth is incorporated and the sauce starts to thicken, bring it to a gentle simmer. Let it bubble for about 5 minutes, allowing those flavors to really meld together. The sauce will start to look luscious and smell absolutely incredible. This is where the magic really starts for your Creamy Smothered Chicken and Rice.
05 - Reduce the heat to low and stir in the heavy cream. Let it warm through for a minute, then add the shredded cheddar cheese, stirring until it's completely melted and smooth. Taste the sauce here and adjust seasonings if needed. This is the fun part, watching that cheese disappear into a silky, savory dream. If you're using spinach, stir it in now and let it wilt for a couple of minutes. I love how the vibrant green contrasts with the rich sauce.
06 - Return the seared chicken thighs (and any accumulated juices from the plate) to the skillet, nestling them into the creamy sauce. Let everything simmer together for another 5-10 minutes, or until the chicken is cooked through and the sauce has thickened to your liking. The chicken will finish cooking and soak up all that amazing flavor. Serve this glorious Creamy Smothered Chicken and Rice immediately over your fluffy cooked rice. Garnish with fresh parsley if you're feeling fancy. Honestly, sometimes I just scoop it straight from the pan, no judgment here, it’s just that good!

# Notes:

01 - Don't rush searing the chicken; a good sear adds so much flavor to the Creamy Smothered Chicken and Rice sauce.
02 - Leftovers keep well for 3-4 days in the fridge. Reheat gently on the stove with a splash of broth to prevent the sauce from separating.
03 - No heavy cream? You can use half-and-half, but honestly, the sauce won't be as rich or thick. I've tried it, and it's just not the same luscious Creamy Smothered Chicken and Rice experience.
04 - A sprinkle of fresh parsley at the end brightens up the whole dish, making your Creamy Smothered Chicken and Rice look extra inviting.

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - whisk
03 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: Approx. 650 kcal
Total Fat: Approx. 40g
Total Carbohydrate: Approx. 45g
Protein: Approx. 30g

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