Creamy Smothered Chicken and Rice is a comforting Southern-style dish featuring tender chicken simmered in a rich, creamy gravy, served over fluffy rice. It’s a hearty one-pan meal perfect for busy weeknights or cozy family dinners. The combination of savory spices, creamy sauce, and perfectly cooked rice makes it irresistibly satisfying.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or breasts (bone-in or boneless)flourseasoned saltblack peppergarlic powderonion powdersmoked paprikavegetable oilbutteryellow oniongarlicchicken brothheavy creamcooked white riceparsley (optional, for garnish)
directions
Season the chicken with seasoned salt, black pepper, garlic powder, onion powder, and smoked paprika.
Dredge the chicken in flour, shaking off excess.
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add chicken and brown on both sides, then remove and set aside.
Reduce heat to medium. In the same skillet, melt butter and sauté chopped onion until soft. Add minced garlic and cook for another minute.
Sprinkle a little flour into the pan and stir to form a roux. Slowly whisk in chicken broth and bring to a simmer.
Stir in heavy cream and return the chicken to the pan. Cover and simmer on low heat for 25–30 minutes, or until the chicken is cooked through and tender.
Meanwhile, prepare white rice according to package instructions.
Serve the creamy smothered chicken over a bed of hot rice. Garnish with chopped parsley if desired.
Servings and timing
This recipe serves 4–6 people.Preparation time: 15 minutesCooking time: 40 minutesTotal time: 55 minutes
Variations
Use boneless, skinless chicken breasts for a lighter version.
Add mushrooms or spinach to the gravy for extra flavor and nutrition.
Substitute half-and-half for heavy cream for a lighter sauce.
Swap white rice for brown rice, quinoa, or mashed potatoes.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if the sauce thickens too much.Freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQs
Can I use pre-cooked rice?
Yes, pre-cooked rice is perfect for saving time. Just reheat before serving.
Is it okay to use milk instead of cream?
You can, but the sauce will be thinner and less rich.
How do I make it spicier?
Add cayenne pepper or hot sauce to the gravy to turn up the heat.
Can I cook the rice in the same pan?
Yes, if using quick-cooking rice, add it to the sauce during the final 15 minutes of simmering.
Can I make this ahead of time?
Yes, it reheats well and is great for meal prep.
What type of chicken is best?
Bone-in, skin-on thighs provide the most flavor, but boneless breasts or thighs work well too.
Do I need to sear the chicken first?
Searing adds flavor and texture, but you can skip this step if short on time.
Is this dish gluten-free?
Only if you use gluten-free flour and check all packaged ingredients.
Can I add vegetables?
Yes, carrots, peas, or green beans work great added during the simmering stage.
Should I cover the skillet while simmering?
Yes, covering keeps the chicken moist and helps the sauce thicken.
Conclusion
Creamy Smothered Chicken and Rice is the ultimate comfort food—rich, flavorful, and satisfying. It’s simple enough for a weeknight meal but delicious enough to serve guests. With its velvety sauce and perfectly seasoned chicken, this dish will quickly become a staple in your dinner rotation.
PrintCreamy Smothered Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern
- Diet: Low Salt
Description
A comforting Southern-style dish featuring tender chicken breasts smothered in a creamy, savory gravy and served over fluffy rice.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 2 cups cooked white rice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
- Season the chicken breasts with garlic powder, onion powder, salt, and pepper.
- In a large skillet, heat olive oil over medium-high heat and sear the chicken until browned on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, sauté diced onion and minced garlic until softened, about 3 minutes.
- Add cream of chicken soup, chicken broth, heavy cream, and thyme. Stir to combine and bring to a simmer.
- Return the chicken breasts to the skillet, cover, and let simmer for 20-25 minutes, or until chicken is cooked through and tender.
- Serve the smothered chicken over a bed of cooked white rice, spooning gravy over the top.
- Garnish with fresh parsley if desired and serve warm.
Notes
- Use bone-in chicken thighs for extra flavor if preferred.
- Substitute cream of mushroom soup for a different twist.
- For a lighter version, use half-and-half instead of heavy cream.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 520
- Sugar: 2g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
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