Why You’ll Love This Recipe

Creamy Smothered Chicken and Rice is the ultimate comfort food—tender, seasoned chicken thighs simmered in a rich, savory cream sauce and served over perfectly cooked rice. This dish brings together simple ingredients to create a hearty, filling meal that’s perfect for weeknight dinners or cozy weekends. With its flavorful gravy and satisfying texture, it’s a timeless Southern-inspired classic that hits the spot every time.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs (bone-in, skin-on or boneless)olive oiloniongarlicchicken brothheavy creamcream of chicken soupsaltblack pepperpaprikaonion powdersmoked paprikacooked white ricefresh parsley (for garnish)

directions

Season chicken thighs generously with salt, pepper, paprika, onion powder, and smoked paprika.

Heat olive oil in a large skillet or Dutch oven over medium-high heat.

Sear the chicken on both sides until golden brown, about 4-5 minutes per side. Remove and set aside.

In the same skillet, add diced onions and garlic. Sauté until softened.

Stir in cream of chicken soup, chicken broth, and heavy cream. Mix until well combined and smooth.

Return the chicken to the pan, spooning some sauce over the top.

Cover and reduce heat to low. Let simmer for 25-30 minutes, or until chicken is cooked through and tender.

Serve the creamy smothered chicken over a bed of cooked white rice.

Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 40 minutesTotal time: 50 minutes

Variations

Use boneless skinless chicken breasts for a leaner option.

Swap white rice with brown rice, quinoa, or mashed potatoes.

Add mushrooms or spinach to the sauce for extra flavor and nutrition.

Use Cajun seasoning for a spicy kick.

Top with shredded cheese and broil for a melty finish.

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.This dish can also be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

FAQs

Can I use pre-cooked chicken?

Yes, but add it during the last 10 minutes of simmering to prevent overcooking.

Can I make this dish ahead of time?

Absolutely. It reheats well and the flavors deepen overnight.

What if I don’t have cream of chicken soup?

You can substitute with cream of mushroom or make a homemade version with a roux and broth.

Is this recipe gluten-free?

It can be if you use a gluten-free cream soup and ensure all other ingredients are gluten-free.

Can I add vegetables?

Yes, peas, carrots, or green beans make great additions.

Can I cook this in the oven?

Yes, after searing the chicken and preparing the sauce, bake covered at 350°F for 30-35 minutes.

Does this work in a slow cooker?

Yes, combine everything and cook on low for 6 hours or high for 3-4 hours.

How do I keep the sauce from curdling?

Keep the heat low and avoid boiling after adding the cream.

Can I use milk instead of cream?

Yes, but the sauce will be thinner. Whole milk works best.

What rice is best for this recipe?

Long-grain white rice is traditional, but jasmine or basmati also work well.

Conclusion

Creamy Smothered Chicken and Rice is a soul-satisfying meal that delivers flavor, richness, and comfort in every bite. Whether you’re serving it for a family dinner or meal-prepping for the week, it’s a versatile and delicious recipe you’ll want to make again and again.