There’s something about a hearty, creamy smothered chicken and rice dish that just feels like a warm hug. It’s the kind of meal that brings everyone to the table, no matter how busy the day has been. I’ve been making this recipe for years—it’s a family favorite that never fails to hit the spot. The chicken is tender, the rice is fluffy, and the sauce? Oh, the sauce is rich, velvety, and packed with flavor. It’s comfort food at its finest, and I promise, it’s easier to make than you might think!
Table of Contents
Table of Contents
Why You’ll Love This Smothered Chicken and Rice
- It’s creamy, comforting, and perfect for a cozy family dinner.
- Easy to prepare—just one skillet and under 40 minutes from start to finish.
- Customizable! Add your favorite veggies or swap ingredients to make it your own.
- Leftovers taste even better the next day—if there are any leftovers, that is!
Ingredients for Smothered Chicken and Rice
Gathering the right ingredients is half the battle with this dish—but don’t worry, everything’s simple and easy to find. Here’s what you’ll need:
- 2 tablespoons unsalted butter (trust me, it makes a difference)
- 1 tablespoon olive oil – just enough to keep things from sticking
- 1 large yellow onion, finely chopped (about a heaping cup and a half)
- 2 plump garlic cloves, minced nice and fine
- 1 cup sliced baby bella mushrooms (optional but oh-so-good)
- 1 pound boneless, skinless chicken thighs – cubed into bite-sized pieces
- 2-1/2 tablespoons all-purpose flour – this thickens our creamy sauce
- 2 cups whole milk (yes, whole milk—it’s worth it for that rich texture)
- 2 cups chicken broth (homemade if you’ve got it)
- 1-1/4 cups uncooked basmati rice – the long grains stay so fluffy!
- Salt and pepper to taste – don’t be shy with the seasoning
- 1 cup freshly shredded sharp Cheddar cheese (pack it down when measuring)
- 1/4 cup finely chopped fresh parsley (for that perfect finishing touch)
- 1/2 cup heavy cream (optional, but makes it extra luxurious)
Equipment You’ll Need
You won’t need anything fancy—just a good-sized skillet (12-inch works great), a sturdy whisk for that smooth sauce, and a tight-fitting lid. That’s it! The whole meal comes together in that one trusty pan.
How to Make Smothered Chicken and Rice
Ready to make the coziest dish ever? Let’s dive in—step by step!
- Start by melting the butter and heating the olive oil in your skillet over high heat. Toss in the chopped onion and let it cook for 3–5 minutes, until it’s golden and fragrant. (This is where the magic begins!)
- Add the sliced mushrooms (if you’re using them) and cook for another 2–3 minutes, stirring occasionally. You’ll start to smell that earthy goodness.
- Throw in the cubed chicken and minced garlic. Season with salt and pepper—don’t skimp here! Cook until the chicken turns white on the outside, about 5 minutes. It doesn’t need to be fully cooked yet.
- Stir in the rice and all your seasonings. Let it cook for 2 minutes, stirring constantly so nothing sticks. This helps the rice soak up all that flavor.
- Reduce the heat to medium and sprinkle in the flour. Stir constantly for 1 minute—this helps thicken the sauce later.
- Gradually whisk in half the milk until smooth, then add the rest. Pour in the chicken broth while whisking constantly. (No lumps allowed!)
- Bring everything to a simmer. Cover the skillet, reduce the heat to medium-low, and let it cook for 10–12 minutes. The rice should be tender and most of the liquid absorbed.
- Remove the lid and stir in half the cheese. Smooth the surface, sprinkle the rest of the cheese on top, cover, and let it stand off the heat for 10 minutes. This lets the flavors meld and the cheese melt perfectly.
- If you’re feeling fancy, stir in the heavy cream gradually while gently mixing. Serve hot, topped with parsley and a dollop of sour cream if you like. Enjoy!
Tips for Perfect Smothered Chicken and Rice
Don’t skip the resting time—it’s key for the rice to absorb all the liquid and the cheese to melt just right. For extra creaminess, add the heavy cream slowly while stirring gently. If the rice seems undercooked, add a splash of broth and cook a few more minutes. Trust me, patience pays off here!
For another creamy, comforting dish, check out this easy Garlic Chicken Cottage Bake—it’s loaded with flavor and family appeal.
Variations on Smothered Chicken and Rice
This smothered chicken and rice recipe is like your favorite blank canvas—so easy to customize! Swap mushrooms for broccoli florets if you’re not a fan (my kids love the extra crunch). Brown rice works great too—just add a bit more liquid and cook longer. Feeling fancy? Try smoked Gouda instead of Cheddar—it adds a whole new depth of flavor!
If you enjoy hearty one-pan meals, you’ll love how the Slow Cooker Beef Manhattan layers rich gravy over tender meat.
Serving Suggestions
This smothered chicken and rice is a meal all on its own, but I love pairing it with a crisp green salad or some warm, crusty bread to soak up that creamy sauce. For extra flair, top with extra parsley, a dollop of sour cream, or even a sprinkle of crispy bacon bits—because why not make comfort food even more comforting?
Storing and Reheating Smothered Chicken and Rice
Leftovers? Lucky you! This smothered chicken and rice keeps beautifully in the fridge for up to 3 days—just pop it in an airtight container. When reheating, go slow—add a splash of broth and warm it gently on the stove or in the microwave, stirring occasionally. The rice stays fluffy, and the sauce stays creamy. Honestly? It might taste even better the next day!
Nutritional Information
Here’s a general idea of what you’re getting per serving – but remember, nutrition varies based on your specific ingredients and brands. This isn’t an exact science, just a helpful guide!
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Absolutely! Chicken breasts work fine, but thighs stay juicier and more flavorful in this smothered chicken and rice. If you do use breasts, keep an eye on them – they cook faster.
What if I don’t like mushrooms? No problem! Skip ’em entirely or swap for another veggie. My kids love when I add peas or diced bell peppers instead.
Help! My rice isn’t cooked through! Don’t panic – just add a splash more broth, cover, and cook a few extra minutes. The rice will soak up that liquid and finish cooking perfectly.
Rate This Recipe
Love this smothered chicken and rice? Let me know! Leave a comment or rate it below—your feedback makes my day! Share your thoughts.
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Creamy Smothered Chicken and Rice in Just 40 Minutes
A comforting and creamy smothered chicken and rice dish that’s perfect for a family dinner. The chicken is tender, the rice is fluffy, and the sauce is rich and flavorful.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped (1–1/2 cups)
- 2 large garlic cloves, minced (1 tbsp)
- 1 cup sliced mushrooms (optional, baby bella recommended)
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 2–1/2 tablespoons flour
- 2 cups milk (whole recommended)
- 2 cups chicken broth
- 1–1/4 cups uncooked basmati rice
- Salt and pepper to taste
- 1 cup freshly shredded sharp Cheddar cheese
- 1/4 cup finely chopped parsley (optional, for topping)
- 1/2 cup heavy cream (optional, for serving)
- 1/2 cup sour cream (optional, for serving)
Instructions
- Melt butter and heat oil in a large skillet over high heat. Add onion and cook for 3–5 minutes, until golden.
- Add mushrooms and cook for 2–3 minutes more, stirring occasionally.
- Stir in cubed chicken and garlic. Season with salt and pepper. Cook until chicken turns white on the outside, about 5 minutes.
- Stir in rice and all seasonings. Cook, stirring constantly, for 2 minutes.
- Reduce heat to medium. Sprinkle in flour and stir constantly for 1 minute.
- Gradually whisk in half the milk until smooth, then add the rest. Stir in broth while whisking constantly.
- Bring to a simmer. Cover, reduce heat to medium-low, and cook for 10–12 minutes.
- Remove lid. The rice should be tender and the liquid mostly absorbed. Cover again and let stand off heat for 10 minutes.
- Stir in half the cheese. Smooth the surface, sprinkle with the remaining cheese, cover, and let stand until melted.
- If desired, add heavy cream gradually while stirring gently. Serve hot, topped with parsley and sour cream.
Notes
- Use boneless, skinless chicken thighs for the best texture.
- Basmati rice works best for this recipe.
- If the rice is undercooked, add a splash of broth and cook a few more minutes.
- Letting the dish rest covered ensures the rice absorbs all the liquid.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg
