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Creamy Smothered Chicken and Rice

Close-up of creamy smothered chicken and rice, garnished with fresh parsley and paprika.

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A comforting one-pot meal featuring tender chicken smothered in a rich, creamy gravy served over fluffy rice. This easy recipe is perfect for weeknight family dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 0.5 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup grated Parmesan cheese
  • 1 cup cooked white rice, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Season chicken pieces with paprika, thyme, salt, and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
  3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  4. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to cook the flour.
  5. Gradually whisk in chicken broth until smooth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Stir in heavy cream and Parmesan cheese. Return the browned chicken to the skillet.
  7. Bring the sauce to a gentle simmer, then cover the skillet and transfer it to a preheated oven at 375°F (190°C).
  8. Bake for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
  9. Serve the smothered chicken and gravy over cooked white rice. Garnish with fresh parsley.

Notes

  • For a gluten-free option, use a gluten-free flour blend or cornstarch slurry.
  • This dish is excellent for meal planning and leftovers reheat well.
  • Consider serving with a side salad for a complete meal.

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