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Smothered Chicken and Rice

Smothered Chicken and Rice

This Smothered Chicken and Rice recipe is a comforting dish featuring tender chicken thighs, creamy rice, and savory seasonings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings
Calories 630 kcal

Equipment

  • Skillet

Ingredients
  

Base Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion finely chopped (1-½ cups)
  • 2 large garlic cloves minced (1 tbsp)
  • 1 cup sliced mushrooms optional (I use baby bella)
  • 1 pound boneless skinless chicken thighs cut into bite-size pieces, see note 1
  • 2-½ tablespoons flour
  • 2 cups milk I use whole
  • 2 cups chicken broth
  • 1-¼ cups uncooked rice I use basmati, see note 2
  • Salt to taste
  • Pepper to taste
  • 1 gently packed cup freshly shredded sharp Cheddar cheese
  • ¼ cup finely chopped parsley optional, for topping
  • ½ cup heavy cream optional, for serving
  • ½ cup sour cream optional, for serving

Seasonings

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper optional

Instructions
 

Cooking Steps

  • Melt butter and heat oil in a large skillet over high heat. Add onion and cook 3–5 minutes, until golden. Add mushrooms and cook 2–3 minutes more, stirring occasionally.
  • Stir in cubed chicken and garlic. Season to taste (I add ½ teaspoon each of salt & pepper). Cook, stirring only occasionally, until chicken turns white on the outside, about 5 minutes (it doesn’t need to be cooked through yet).
  • Stir in the 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 10–12 minutes.
  • Remove lid. The rice should be tender and the liquid mostly absorbed. Quickly 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. Stir gently and if you'd like a creamier consistency, add in heavy cream gradually while stirring gently. Serve hot, topped with parsley and scoops of sour cream if desired.

Notes

To use chicken breasts, slice in half widthwise to make 4 pieces, then lightly pound to even thickness. Season with ¼ teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat, add chicken in a single layer, and cook 2–3 minutes per side until fully cooked. Transfer to a cutting board, cover with foil, rest 10 minutes, then chop into bite-sized pieces. Basmati rice cooks up fluffy; long grain rice works but is softer. If the rice isn’t tender, increase the heat slightly and cook 2–3 minutes more, checking as needed. Don’t skip the resting time; this lets the liquid absorb fully and keeps the rice from turning mushy.

Nutrition

Serving: 1servingCalories: 630kcalCarbohydrates: 45gProtein: 32gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 141mgSodium: 518mgPotassium: 548mgFiber: 1gSugar: 7gVitamin A: 813IUVitamin C: 7mgCalcium: 311mgIron: 2mg
Keyword chicken, comfort food, creamy, one-pot meal, rice, smothered
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