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–+ servings
recipe image of chicken thighs or breasts long grain rice onion garlic mushrooms butter olive oil chicken broth milk or heavy cream flour cheddar cheese sour cream parsley thyme paprika garlic powder arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Creamy Smothered Chicken and Rice

This comforting one-pan meal features tender chicken thighs smothered in a rich, creamy gravy with fluffy long-grain rice, delivering Southern-style soul food that's both easy and deeply satisfying for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Southern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4-6 Bone-in, skinless chicken thighs or about 1.5 lbs of boneless, skinless chicken breasts
  • 2 tbsp Olive oil
  • 1 tbsp Butter
  • 1 medium Yellow onion diced
  • 3 cloves Garlic minced
  • 1/4 cup All-purpose flour
  • 4 cups Chicken broth low sodium
  • 1/2 cup Heavy cream or whole milk
  • 1 1/2 cups Long-grain white rice uncooked, rinsed
  • 1 tsp Paprika
  • 1/2 tsp Dried thyme
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup Sharp cheddar cheese shredded, optional for garnish
  • Fresh parsley or chives for garnish, optional

Equipment

  • Large Oven-Safe Skillet or Dutch Oven
  • Wooden spoon
  • tongs

Method
 

  1. Pat the chicken dry and season generously with salt, pepper, and paprika.
  2. Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Sear chicken on all sides until golden brown, about 3-4 minutes per side. Remove and set aside.
  3. In the same skillet, add diced onion and sauté over medium heat until translucent, about 5 minutes. Add garlic and thyme, cooking for 1 minute.
  4. Sprinkle flour over onions, stirring for 1-2 minutes to make a roux.
  5. Slowly whisk in chicken broth, cup by cup, then add heavy cream. Simmer until slightly thickened. Season with salt and pepper.
  6. Stir rinsed rice into the sauce. Nestle chicken back into the pan, covering with sauce.
  7. Cover and bake at 375°F (190°C) for 20-25 minutes, or simmer on stove over low heat until rice is tender and chicken reaches 165°F internal temperature.
  8. Rest covered for 10 minutes. Garnish with cheese (if using) and parsley. Serve.

Nutrition

Calories: 550kcalCarbohydrates: 50gProtein: 45gFat: 20g

Notes

Pro Tips: Always sear the chicken for best flavor. Rinse rice well to avoid gumminess. For a spicy variation, add cayenne. Substitutions: Use gluten-free flour or cornstarch for thickening. Storage: Refrigerate in airtight container for 3-4 days. Reheat on stovetop with a splash of broth. Avoid freezing.
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