Description

Creamy Smothered Chicken & Rice is a comforting and flavorful dish featuring juicy chicken thighs or breasts smothered in a rich, savory cream sauce with hints of Worcestershire and perfectly seasoned with smoked paprika and Italian herbs. Served over fluffy rice and garnished with fresh parsley, this meal delivers satisfying protein, comforting carbs, and a deliciously creamy texture that’s perfect for any weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

1 ½ lbs (700 g) chicken thighs or breasts
Salt, to taste
Black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon Italian seasoning

Sauce and Cooking

2 tablespoons olive oil or butter
1 onion, diced
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken broth (preferably high quality)
1 cup heavy cream or half-and-half
1 teaspoon Worcestershire sauce

Serving

Cooked white or brown rice, for serving
Fresh parsley, chopped, for garnish

Instructions

Season the chicken: Pat the chicken pieces dry using paper towels. Generously season both sides with salt, black pepper, smoked paprika, and Italian seasoning to create a well-balanced flavor base.
Sear to perfection: Heat the olive oil or butter in a large skillet or pan over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
Sauté aromatics: In the same skillet, reduce the heat to medium and add the diced onion and minced garlic. Cook, stirring frequently, until the onions are soft, fragrant, and lightly golden, about 4-5 minutes.
Build the roux: Sprinkle the all-purpose flour evenly over the softened onions and garlic. Stir continuously for about 1 minute to form a paste and cook off the raw flour taste.
Add liquids: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Then add the heavy cream (or half-and-half) and Worcestershire sauce. Stir and bring the mixture to a simmer. Let it cook gently until the sauce thickens slightly, about 3-5 minutes.
Return the chicken: Nestle the seared chicken back into the skillet, spooning some of the sauce over each piece. Reduce heat to low, cover partially, and simmer gently for 10–15 minutes, or until the chicken is fully cooked through and tender.
Serve: Spoon the creamy smothered chicken and sauce over warm cooked white or brown rice. Garnish with fresh chopped parsley for a pop of color and freshness. Serve immediately for best taste.

Notes

Use boneless chicken thighs for juicier, more tender results, but breasts work if preferred.
For a dairy-free version, substitute heavy cream with coconut milk.
To make this dish low-carb, serve over cauliflower rice instead of regular rice.
If gluten-free is required, substitute all-purpose flour with gluten-free flour for thickening.
Adding vegetables like mushrooms, spinach, peas, or carrots enhances fiber, vitamins, and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen the sauce if needed.
For a bright finish, add a splash of lemon juice just before serving.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: Creamy Chicken, Smothered Chicken, Chicken and Rice, Comfort Food, Cream Sauce Chicken