Can I make creamy smothered chicken and rice ahead of time?

Absolutely! Creamy Smothered Chicken and Rice actually tastes even better the next day. Just store it properly and reheat it gently when you’re ready to eat. It's perfect for meal prepping or planning cozy dinners in advance.

Can I use chicken breasts instead of thighs?

Yes, you sure can! While thighs stay juicy and tender, chicken breasts work well if you prefer a leaner option. Just be sure not to overcook them, or they could turn a bit dry. Slicing large breasts in half can also help them cook more evenly.

How do I thicken the sauce without cornstarch?

No cornstarch? No problem! Simply let the sauce simmer uncovered for a little longer. This naturally reduces the liquid and thickens the sauce. Alternatively, you could whisk in a small knob of butter right before serving for a rich finish.

Can I freeze creamy smothered chicken and rice?

Definitely—but it’s best to freeze the chicken and sauce separately from the rice. Freezing them together can make the rice mushy. Once frozen, they can last up to two months. Just thaw overnight in the fridge and reheat gently for a meal that tastes almost as good as fresh!

Creamy Smothered Chicken and Rice Recipe Guide

Description

Learn how to make Creamy Smothered Chicken and Rice, a comforting, hearty dish featuring tender chicken in a rich, velvety cream sauce served over fluffy rice.

Ingredients

Scale

2 lbs chicken thighs or breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon cornstarch (mixed with 1 tbsp water, optional)
1 1/2 cups long-grain white rice
3 cups water or chicken broth

Instructions

Season the chicken with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a skillet over medium-high heat and sear the chicken for 4–5 minutes per side. Remove and set aside.
In the same pan, melt butter and sauté diced onion until soft. Add minced garlic and cook for another 30 seconds.
Pour in chicken broth, scrape the bottom to deglaze, and add heavy cream, thyme, parsley, salt, and pepper. Let it simmer for 5 minutes. Thicken with cornstarch slurry if desired.
Rinse the rice under cold water. In a separate pot, bring water or chicken broth to a boil, add the rice, cover, and simmer for about 15 minutes. Turn off the heat and let it rest.
Return the seared chicken to the creamy sauce, cover, and simmer on low for 10–15 minutes until fully cooked.
Serve the chicken over a bed of rice, drizzle with extra sauce, and garnish with fresh parsley.

Notes

Swap heavy cream for half-and-half or coconut cream for a lighter or dairy-free version.
Add mushrooms, spinach, or bell peppers for extra nutrition.
Spice it up with a pinch of red pepper flakes or hot sauce.
Store chicken and rice separately for best results when reheating.

Prep Time: PT15M
Cook Time: PT35M
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 550
Sugar: 2g
Sodium: 800mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 40g
Cholesterol: 150mg

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