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Smothered Chicken and Rice

Smothered Chicken and Rice

Smothered chicken and rice is a hearty and flavorful dish, combining tender chicken pieces with a creamy sauce served over fluffy rice. This comforting meal is perfect for family dinners and can be ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Southern
Servings 4 People
Calories 430 kcal

Equipment

  • 1 large skillet or frying pan with a lid
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 rice cooker or pot for cooking rice

Ingredients
  

  • 4 pieces chicken thighs (bone-in, skin-on) About 1.5 lbs
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil
  • as desired fresh parsley for garnish Optional

Instructions
 

  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Season the chicken thighs with salt, pepper, paprika, garlic powder, and onion powder.
  • Once the oil is hot, add the chicken thighs, skin-side down, and cook for about 5-7 minutes, or until the skin is crispy and golden brown. Flip and cook for another 5 minutes. Remove the chicken and set aside.
  • In the same skillet, add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onions are translucent.
  • Add the heavy cream to the skillet, stirring to combine with the onions and garlic. Return the chicken thighs to the skillet, skin-side up.
  • Pour in the chicken broth, making sure the chicken is mostly submerged. Bring to a simmer.
  • Cover the skillet with a lid and reduce the heat to low. Let it simmer for about 15-20 minutes until the chicken is cooked through and the internal temperature reaches 165°F.
  • While the chicken is simmering, cook the rice according to package instructions or using a rice cooker.
  • Once done, serve the smothered chicken over the cooked rice. Spoon some of the creamy sauce from the skillet over the top.
  • Garnish with fresh parsley if desired.

Notes

You can substitute chicken thighs with chicken breasts if preferred, adjusting the cooking time accordingly as breasts may cook faster.
Add vegetables like bell peppers or peas for extra nutrition and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.