Can I use chicken breasts instead of thighs?

Absolutely! Just be sure to adjust the cooking time since breasts cook faster. Keep an eye out so they don’t dry out.

Can I make this ahead of time?

Yes! This dish reheats beautifully. Just store the chicken and gravy separately from the rice and combine when ready to serve.

What’s the best rice to use?

Long-grain white rice is my go-to — it’s fluffy, mild, and lets that creamy gravy shine. But jasmine or basmati rice also works wonderfully.

Of course! Sautéed mushrooms, peas, or spinach make great additions if you want a little color and extra nutrition.

Creamy Smothered Chicken and Rice: 5 Irresistible Flavours

Description

This Creamy Smothered Chicken and Rice is the ultimate comfort food — tender, golden-seared chicken thighs simmered in a rich, homemade gravy and served over fluffy white rice. Perfect for busy weeknights or cozy Sunday dinners, this one-pan meal is full of deep flavor and creamy goodness that your whole family will love.

Ingredients

Scale

For the Chicken and Gravy:

6 bone-in, skin-on chicken thighs
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ cup all-purpose flour (for dredging)
3 tbsp butter (divided)
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 tbsp chopped fresh parsley (plus more for garnish)

For Serving:

2 cups cooked white rice

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Instructions

1. Season and Dredge the Chicken:
  Pat chicken thighs dry and season both sides with salt, pepper, paprika, and garlic powder. Lightly dredge in flour, shaking off any excess.
2. Sear the Chicken:
  In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Sear chicken skin-side down for 4–5 minutes per side until golden brown. Remove and set aside.
3. Sauté Onions and Garlic:
  Add remaining butter to the same skillet, then add onions. Cook until softened, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
4. Build the Gravy:
  Sprinkle 1 tablespoon of flour into the pan and stir to create a roux. Slowly whisk in chicken broth, scraping up browned bits. Simmer until slightly thickened, then stir in heavy cream. Adjust seasoning to taste.
5. Simmer the Chicken:
  Return chicken to the skillet, nestling pieces into the gravy. Cover and simmer on low heat for 25–30 minutes, or until chicken is cooked through and tender.
6. Serve:
  Spoon warm rice onto each plate, top with chicken, and ladle rich gravy over the top. Garnish with parsley.

Notes

If your gravy is too thick, whisk in a bit more chicken broth or cream.
For extra flavor, add a splash of white wine when deglazing the pan.
Boneless chicken thighs can be substituted but reduce cooking time by about 10 minutes.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 plate (with rice)
Calories: 610 kcal
Sugar: 3 g
Sodium: 860 mg
Fat: 38 g
Saturated Fat: 15 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 185 mg