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Smothered Chicken and Rice

Creamy Smothered Chicken and Rice Recipe in 45 Minutes

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A comforting one-pan dish of tender chicken and rice smothered in a creamy, cheesy sauce with flavorful seasonings.

  • Total Time: 50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped (1–1/2 cups)
  • 2 large garlic cloves, minced (1 tbsp)
  • 1 cup sliced mushrooms (optional, baby bella)
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 2–1/2 tablespoons flour
  • 2 cups milk (whole)
  • 2 cups chicken broth
  • 1–1/4 cups uncooked basmati rice
  • Salt and pepper to taste
  • 1 cup freshly shredded sharp Cheddar cheese
  • 1/4 cup finely chopped parsley (optional, for topping)
  • 1/2 cup heavy cream (optional, for serving)
  • 1/2 cup sour cream (optional, for serving)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. 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.
  2. Stir in cubed chicken and garlic. Season with salt and pepper. Cook until chicken turns white on the outside, about 5 minutes.
  3. Stir in rice and all seasonings. Cook, stirring constantly, for 2 minutes.
  4. 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.
  5. Bring to a simmer. Cover, reduce heat to medium-low, and cook 10–12 minutes.
  6. Remove lid. Rice should be tender with a small amount of liquid remaining. Cover again and let stand off heat for 10 minutes.
  7. Stir in half the cheese. Smooth the surface, sprinkle with remaining cheese, cover, and let stand until melted. Add heavy cream if desired for creamier consistency. Serve hot with parsley and sour cream.

Notes

  • Use boneless, skinless chicken thighs for best texture.
  • Basmati rice works well, but other long-grain rice can be substituted.
  • If liquid is not absorbed, cook uncovered briefly.
  • Resting time ensures even absorption of flavors.
  • Author: Livia Reed
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Lactose

Nutrition

  • Serving Size: 1 serving
  • Calories: 580
  • Sugar: 6g
  • Sodium: 720mg
  • Fat: 28g
  • Saturated Fat: 14g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 35g
  • Cholesterol: 150mg

Find it online: https://www.yumivia.com/smothered-chicken-and-rice-recipe/