Amazing creamy smothered chicken and rice 1

Okay, let’s talk weeknight dinners. You know, those nights when the clock is ticking, everyone’s hungry, and the last thing you want is a huge mess or a complicated recipe. That’s where this creamy smothered chicken and rice comes in, my friend! It’s the kind of dish that totally changed my perspective in the kitchen. For the longest time, I thought good food had to be hard work, but then I realized simple can be ridiculously delicious. This one-pan wonder seriously hits the spot every single time. It’s proof that you can whip up something incredibly comforting and flavorful without all the fuss, and that’s exactly what I love sharing with you all!

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Why You’ll Love This Creamy Smothered Chicken and Rice

Get ready to fall in love with this creamy smothered chicken and rice! It’s:

• Super Easy: Seriously, you just throw everything into one pan. Clean-up is a breeze!
• Weeknight Warrior: Ready in under 40 minutes, perfect for those busy evenings when you need a fast, delicious meal.
• Flavor Packed: Tender chicken in a dreamy, creamy sauce that just screams comfort. It’s kid-approved too!
• Comfort Food Heaven: It’s the kind of meal that makes everyone feel warm and fuzzy inside. Pure joy on a plate!

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Gather Your Ingredients for Creamy Smothered Chicken and Rice

Alright, let’s get our mise en place ready for this amazing dish! You’ll need:

• 1.5 pounds of boneless, skinless chicken thighs, cut into nice, bite-sized 1-inch pieces. Thighs stay so tender, you’ll see!
• 1 tablespoon of good old olive oil to get things started.
• 1 medium onion, all chopped up nice and fine.
• 2 cloves of garlic, minced. Don’t be shy with the garlic!
• 1 teaspoon of dried thyme – it adds this lovely, subtle earthy note.
• 1 teaspoon of paprika – just a little bit for color and flavor.
• A good pinch of salt (about 1/2 teaspoon) and a dash of black pepper (about 1/4 teaspoon).
• 1.5 cups of chicken broth. Low sodium is great if you want to control the salt.
• 1/2 cup of heavy cream. This is what makes it SO creamy and dreamy!
• 1/4 cup of grated Parmesan cheese. Because cheese just makes everything better, right?
• 2 tablespoons of fresh parsley, chopped. For that pop of green and fresh flavor at the end.
• And of course, some fluffy cooked rice to serve it all over! Basmati or jasmine rice would be perfect here.

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Step-by-Step Guide to Making Creamy Smothered Chicken and Rice

Alright, let’s get this delicious skillet chicken and rice party started! It’s simpler than you think, and oh-so-worth-it. You’ll be amazed at how quickly this comes together, especially if you’re looking for a fantastic weeknight dinner that feels like a special treat. Plus, being a one-pan wonder just makes life easier!

Preparing the Chicken

First things first, let’s prep that chicken. Take your chicken pieces and give them a good sprinkle of salt and pepper. Don’t skip this step; it really makes a difference in the final flavor! Now, grab a nice, big skillet – one that’s deep enough for all that goodness – and heat up that tablespoon of olive oil over medium-high heat. Once the oil is shimmering, carefully add your seasoned chicken. We want to get a nice golden-brown sear on all sides. This isn’t about cooking it all the way through, just getting some lovely color and flavor locked in. Once it’s beautifully browned, scoop it out onto a plate and set it aside. Don’t worry about those little browned bits stuck to the pan; those are pure flavor gold!

Building the Creamy Sauce

Now for the magic! Lower the heat just a touch to medium. Toss your chopped onion into that same skillet – no need to wipe it out! – and let it soften up and get a little translucent, usually about 5 minutes. Then, add in your minced garlic, dried thyme, and paprika. Stir it all around for about 60 seconds until you can really smell how amazing things are starting to smell. Pour in that chicken broth next, and use your spoon to scrape up all those tasty brown bits stuck to the bottom from the chicken. That’s where all the deep flavor lives! Bring this mixture to a gentle simmer.

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Simmering and Finishing the Creamy Smothered Chicken

Okay, time to bring it all back together. Gently return your browned chicken pieces into the skillet with that simmering broth. Pop a lid on it, turn the heat down to low, and let it simmer away for about 10 to 15 minutes. This is when the chicken finishes cooking and becomes super tender. Once the chicken is cooked through, stir in that glorious heavy cream and the grated Parmesan cheese. Keep stirring gently until the sauce thickens up beautifully and everything is heated through. It’s going to be so rich and creamy! Finally, stir in your fresh parsley for a burst of freshness and color. This is pure comfort food perfection!

Tips for the Best Creamy Smothered Chicken and Rice

You know, I’ve made this creamy smothered chicken and rice more times than I can count, and I’ve picked up a few tricks along the way to make it absolutely perfect every single time. My goal here is always to make cooking feel less like a chore and more like a joy, just like I talk about on my blog. If your sauce isn’t quite as thick as you’d like, a simple cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering sauce) works wonders! For tender chicken, always use thighs – they stay moist and flavorful, even if you accidentally cook them a minute or two longer. And don’t be afraid to toss in some veggies with the onions, like peas or a few diced carrots, for extra goodness!

Variations for Your Skillet Chicken and Rice

This creamy smothered chicken and rice is wonderfully forgiving, so feel free to play with it! Want to make it even more special? Try adding a pinch of smoked paprika along with the regular paprika for a deeper flavor. A squeeze of fresh lemon juice right at the end can brighten everything up beautifully. If you love a bit of heat, a tiny pinch of cayenne pepper won’t go amiss. And for veggie lovers, tossing in some frozen peas or diced carrots with the onions is always a great idea. It’s all about making those easy rice dinners your own! And if you’re looking for more creamy, dreamy pasta dishes, check out my creamy lemon pasta – it’s another weeknight winner!

Serving Suggestions for Comfort Food Chicken

This creamy smothered chicken and rice is practically a meal all on its own, but if you want to round things out, I’ve got some super simple ideas! A crisp green salad with a light vinaigrette is always a winner to cut through the richness. Or, try serving with some sweet maple-glazed carrots for a touch of sweetness and color, or maybe some crispy smashed potatoes if you’re feeling a little extra! It all just makes for a perfect comfort food experience.

Storage and Reheating Instructions

Got leftovers? Lucky you! This creamy smothered chicken and rice actually tastes even better the next day. Just pop any extra into an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, try gently warming it on the stovetop over low heat, stirring occasionally. You can also microwave it, but stir halfway through to make sure it heats evenly. My little trick to keep that creamy sauce nice and smooth? Add a tiny splash of chicken broth or milk when you reheat it – it makes all the difference and stops anything from drying out!

Frequently Asked Questions about Creamy Smothered Chicken and Rice

Got questions about this dreamy dish? I’ve got answers! It’s all about making cooking feel joyful and easy, just like we believe here at Pure Cooking Joy. If you want to know more about my cooking journey, you can always check out my about page!

Can I use chicken breast instead of thighs?

You totally can! Chicken breast works, but chicken thighs are my go-to because they stay much more tender and moist in this creamy sauce. If you use breast, just be extra careful not to overcook it. Brown it a bit, then add it back to the sauce and simmer for maybe 8-10 minutes, just until it’s cooked through. You don’t want it to get tough!

How can I make the sauce even richer?

To make the sauce extra decadent, you can definitely use a bit more heavy cream. Some people also like to add a tablespoon or two of cream cheese along with the Parmesan – it gives it an amazing velvety texture. And don’t forget that grated Parmesan cheese; it really helps thicken and enrich the sauce too!

Is this recipe freezer-friendly?

Honestly, while you *can* freeze it, the creamy sauce might separate a bit when thawed. It’s usually best to make this fresh. If you do freeze leftovers, store them in an airtight container and reheat gently on the stove. You might need to whisk in a splash of milk or cream after thawing to get it back to that perfect creamy consistency.

What kind of rice is best for serving?

My favorite is really fluffy basmati or jasmine rice. They soak up that amazing sauce so well without getting mushy. Just make sure you cook your rice according to the package directions so it’s nice and tender when you serve everything over it!

Nutritional Information

Just a heads-up, the nutritional info below is an estimate, of course! What you end up with can totally change based on the specific brands you use and how much you decide to serve yourself (no judgment here!). You can find more about how we calculate this over on our disclaimer page.

• Serving Size: 1 serving (chicken and sauce)
• Calories: ~450 kcal
• Fat: ~25g
• Saturated Fat: ~12g
• Trans Fat: 0g
• Cholesterol: ~150mg
• Sodium: ~600mg
• Carbohydrates: ~10g
• Fiber: ~1g
• Sugar: ~5g
• Protein: ~40g

Share Your Creamy Smothered Chicken and Rice Creations!

I really hope you give this creamy smothered chicken and rice a try – it’s become such a go-to for me, and I’m excited for you to experience that same pure cooking joy! If you whip it up, I’d absolutely love to hear about it! Drop a comment below and tell me how it turned out, or maybe share what you served alongside it. For those of you who love sharing your kitchen triumphs, feel free to tag us on Facebook at Pure Cooking Joy. Seeing your delicious creations makes my day!

Creamy Smothered Chicken and Rice

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Tender chicken in a rich, creamy pan sauce served over fluffy rice. This easy one-pan meal is perfect for busy weeknights and is a kid-friendly comfort food favorite.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1.5 cups chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• Cooked rice, for serving

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Instructions

1. Season chicken pieces with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic, thyme, and paprika, and cook for 1 minute more until fragrant.
4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
5. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
6. Stir in heavy cream and Parmesan cheese. Cook, stirring, until sauce is thickened and heated through.
7. Stir in fresh parsley.
8. Serve the creamy smothered chicken over cooked rice.

Notes

• For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce.
• Feel free to add your favorite vegetables like peas, carrots, or broccoli to the skillet with the onion.
• This dish pairs well with a simple side salad.

Nutrition

• Serving Size: 1 serving (chicken and sauce)
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 150mg