Creamy Smothered Chicken and Rice: A Comfort Food Classic

 

This recipe for creamy smothered chicken and rice is the ultimate comfort food. Tender, juicy chicken simmered in a rich and flavorful cream sauce, all served over a bed of fluffy rice. It's a dish that's sure to please the whole family!

Yields: 6 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients:

• For the Chicken:
  • 6 boneless, skinless chicken thighs (or breasts, cut into smaller pieces if preferred)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
• For the Sauce:
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
• For the Rice:
  • 2 cups long-grain rice
  • 4 cups water or chicken broth
  • 1 teaspoon salt

Instructions:

1. Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides and cooked through (about 6-8 minutes per side, depending on thickness). Remove the chicken from the skillet and set aside.   

2. Make the Sauce: In the same skillet, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the flour and cook for 1 minute, whisking constantly.   

3. Gradually whisk in the chicken broth, heavy cream, and milk, ensuring there are no lumps. Bring the mixture to a simmer, then reduce heat and cook for 5-7 minutes, or until the sauce has thickened slightly. Stir in the thyme, rosemary, salt, and pepper. Taste and adjust seasonings as needed.

4. Cook the Rice: While the sauce is simmering, prepare the rice. Rinse the rice in a colander until the water runs clear. In a medium saucepan, combine the rice, water or chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the liquid is absorbed. Fluff with a fork.

5. Combine and Serve: Add the cooked chicken back to the skillet with the sauce. Simmer for a few minutes to allow the chicken to absorb the flavors of the sauce. Serve the creamy smothered chicken over a bed of fluffy rice.

   
   
   

Tips and Variations:

• For a richer flavor, use chicken broth instead of water for the rice.
• Add vegetables like mushrooms, peas, or carrots to the sauce for added nutrition and flavor.
• If you don't have heavy cream, you can use half-and-half, but the sauce won't be as thick.
• Garnish with fresh parsley or chives for a pop of color and freshness.
• Leftovers can be stored in the refrigerator for up to 3 days.

Enjoy this comforting and delicious meal! Let me know in the comments how yours turned out!