Creamy Smothered Chicken And Rice: The Ultimate Comfort Food Recipe

I’m revealing my take on The Best Chicken And Rice using a single pan method and a surprising shortcut that makes weeknight cooking easier.

I always fall for a one-pan dinner that looks humble but tastes like it tried. My creamy smothered chicken and rice pairs boneless skinless chicken thighs or breasts with a silky heavy cream sauce that somehow feels indulgent without being fussy.

It’s the kind of dish that convinces people to eat seconds, and it’s become my go-to when I’m hunting Good Recipes With Chicken or craving Rice Recipes Chicken. Sometimes it’s a little messy, but people don’t mind, there’s a small trick that makes the sauce glossy and rich, I never tell everyone, but it changes everything.

Ingredients

• Chicken thighs: rich in protein, keeps dish juicy, higher fat then breast.
• Long grain white rice: starchy carbs, absorbs flavors, gives comforting bulk.
• Heavy cream: makes sauce silky and rich, adds lots of calories.
• Sour cream or cream cheese: tangy creaminess, slightly thickens and smooths sauce.
• Butter and olive oil: flavor carriers, add mouthfeel and aid browning.
• Mushrooms: earthy umami, lower calories, soak up saucy goodness.
• Garlic and onion: build savory base, gives aroma and mild sweetness.
• Chicken broth: liquid foundation, adds salt and savory depth without fat.
• Thyme and parsley: herb lift, freshness cuts richness and brightens plate.

Ingredient Quantities

• 1 1/2 pounds boneless skinless chicken thighs or breasts, trimmed
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus extra if you like
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 8 ounces cremini or button mushrooms, sliced (optional)
• 3 cloves garlic, minced
• 1 cup long grain white rice
• 2 1/4 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1/4 cup sour cream or 4 ounces cream cheese, softened (optional)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley for garnish
• 1-2 teaspoons cornstarch (optional, for thicker sauce)

How to Make this

1. Pat 1 1/2 pounds boneless skinless chicken thighs or breasts dry, trim any fat and season both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika and 1/2 teaspoon garlic powder; if breasts are thick, pound them a bit or slice in half so pieces cook evenly.

2. Heat a large heavy skillet over medium high, add 2 tablespoons olive oil and 2 tablespoons unsalted butter until foamy, then sear the chicken 3 to 4 minutes per side until golden brown but not fully cooked through; transfer chicken to a plate.

3. In the same pan add the thinly sliced medium yellow onion and 8 ounces sliced mushrooms if using, sauté 5 to 7 minutes until soft and browned, scraping up the brown bits, then add 3 cloves minced garlic and cook about 30 seconds until fragrant.

4. Add 1 cup long grain white rice to the pan and stir to coat with the fat, toasting the rice for about 1 minute so it gets a little nutty.

5. Pour in 2 1/4 cups low sodium chicken broth, 1 tablespoon Worcestershire sauce and 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves, stir, scrape the bottom to loosen any stuck bits and bring to a gentle simmer.

6. Nestle the seared chicken back into the rice, reduce heat to low, cover tightly and simmer gently 18 to 20 minutes until the rice is tender and chicken reaches 165 F; if using thinner breasts check earlier so they dont overcook.

7. Remove the lid, stir in 1/2 cup heavy cream and 1/4 cup sour cream or 4 ounces softened cream cheese (optional) until melted and silky, taste and adjust salt and pepper as needed.

8. If you want a thicker sauce, mix 1 to 2 teaspoons cornstarch with a tablespoon of cold water to make a slurry, stir it into the simmering sauce and cook 1 to 2 minutes until it thickens.

9. Take the pan off the heat and let rest uncovered for 5 minutes so the rice finishes steaming and the sauce settles.

10. Garnish with 2 tablespoons chopped fresh parsley, serve warm and dig in; leftover reheats great and the flavors actually get better the next day.

Equipment Needed

1. Large heavy skillet (12-inch)
2. Cutting board
3. Chef’s knife
4. Tongs
5. Wooden spoon or heatproof spatula, for stirring and scraping
6. Measuring cups and measuring spoons
7. Liquid measuring cup (for the broth)
8. Instant-read thermometer to check chicken temp
9. Tight-fitting lid or a large plate to cover the pan

FAQ

Creamy Smothered Chicken And Rice: The Ultimate Comfort Food Recipe Substitutions and Variations

• Chicken (thighs or breasts): swap for turkey cutlets, bone-in chicken pieces (they need a bit more cook time), or extra-firm tofu if you want a vegetarian version. If using tofu press it so it soaks up the sauce.
• Heavy cream or sour cream / cream cheese: use half and half plus a tablespoon of melted butter to fake the richness, plain Greek yogurt for the tangy sour cream vibe, or full-fat coconut milk for a dairy free option (coconut adds a mild flavor).
• Long grain white rice: try jasmine or basmati rice for more aroma, use brown rice but increase broth and cook time, or go low-carb with cauliflower rice and stir it in near the end so it doesn’t get mushy.
• Worcestershire sauce: swap with soy sauce plus a splash of vinegar or lemon juice, fish sauce for umami in tiny amounts, or a little balsamic plus soy to get that sweet tangy depth.

Pro Tips

1) Let the chicken come close to room temp and really pat it dry before it hits the pan, otherwise it wont sear properly and you’ll end up stewing it instead of getting that golden crust.

2) Use an instant read thermometer and pull the chicken a few degrees shy of 165 F, it keeps from overcooking since the rice keeps steaming it while resting.

3) Don’t skip scraping up the brown bits when you add the rice and liquid, that’s where most of the flavor lives; toast the rice briefly in the fat first if you want nuttier depth, or rinse it if you prefer separate fluffier grains.

4) If you add cream or cream cheese, take the pan off the heat and temper any cold dairy with a little hot broth first so it blends silky and won’t split, and taste for salt after the dairy since it can mute seasoning.

5) For a prettier, clingy sauce make a smooth cornstarch slurry in cold water, stir it in slowly and simmer a minute or two to thicken, dont dump too much at once or you’ll end up gummy.