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Creamy Smothered Chicken and Rice Recipe

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  • Author: Vergie Hough

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken thighs or breasts

  • Salt and pepper, to taste

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1 tbsp olive oil

For the Creamy Sauce & Rice:

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup long-grain white rice

  • 2 cups chicken broth

  • 1 cup milk or half-and-half

  • 1/2 cup sour cream (for extra creaminess)

  • 1/2 tsp dried thyme or Italian seasoning

  • 1/2 cup shredded cheddar or mozzarella (optional for cheesy version)

  • 1 tbsp butter

Instructions

1. Season and Sear the Chicken

  • Pat chicken dry and season with salt, pepper, garlic powder, and paprika.

  • Heat olive oil in a large skillet over medium heat. Sear chicken for 3–4 minutes per side until golden. Set aside.

2. Sauté Aromatics

  • In the same skillet, add butter. Sauté onion until soft (about 3–4 minutes).

  • Stir in garlic and cook for another 30 seconds.

3. Add Rice and Liquids

  • Add uncooked rice, chicken broth, milk, thyme, and a pinch more salt. Bring to a simmer.

4. Smother and Simmer

  • Nestle the seared chicken into the pan. Cover and simmer on low heat for 20–25 minutes, or until the rice is tender and liquid absorbed. Stir occasionally to prevent sticking.

5. Make it Creamy

  • Once rice is tender, stir in sour cream and cheese (if using). Mix gently until melted and creamy.

6. Serve & Garnish

 

  • Serve hot, garnished with fresh parsley, cracked black pepper, or a squeeze of lemon juice.

Find it online: https://cookstored.com/creamy-smothered-chicken-and-rice-recipe/