Homestyle Creamy Smothered Chicken and Rice (Print Version)

Hearty Creamy Smothered Chicken and Rice recipe with tender chicken, fluffy rice, and a rich, savory sauce. Pure comfort, easy to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten

# Ingredients:

→ Main Ingredients

01 - 4 bone-in, skin-on chicken thighs
02 - 1 cup long-grain white rice (e.g., Jasmine or Basmati)
03 - 1 yellow onion, chopped
04 - 4 cloves garlic, minced
05 - 2 cups low-sodium chicken broth

→ Dairy & Thickener

06 - 1/2 cup heavy cream
07 - 2 tablespoons all-purpose flour

→ Flavor Boosters

08 - 1 teaspoon dried thyme
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon olive oil (for searing)

# Instructions:

01 - First things first, get those chicken thighs nice and dry. Pat them down with paper towels – this is crucial for crispy skin! Heat a bit of oil in a large oven-safe skillet over medium-high heat. Once it's shimmering, lay the chicken skin-side down. Let it sear for about 6-8 minutes, until that skin is golden brown and crispy. Flip 'em and sear the other side for another 3-4 minutes. You're not cooking them through yet, just getting that beautiful color and rendering some fat. I always forget to season the chicken before this step, oops, but try to remember!
02 - Remove the chicken to a plate, leaving all that glorious rendered fat in the pan. Reduce the heat to medium. Toss in your chopped onion and sauté for about 5 minutes until it's softened and translucent, smelling absolutely divine. Then, add the minced garlic and cook for just another minute until fragrant. Don't let it burn! I've definitely scorched garlic before, and that bitter smell just permeates everything – a real kitchen disaster, trust me, you don't want that.
03 - Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute. This is making a roux, the base for our creamy sauce! It'll look a bit pasty, but that's okay. Slowly, pour in the chicken broth, whisking continuously to prevent any lumps. Add the dried thyme, salt, and pepper. Bring it to a gentle simmer, letting it thicken slightly. It should smell savory and rich, honestly, this is where the magic starts happening!
04 - Once the sauce has thickened a bit, stir in the heavy cream. Oh, that beautiful, luxurious cream! Now, add your uncooked rice to the skillet, stirring to make sure it's evenly distributed and submerged in the liquid. This is where the Creamy Smothered Chicken and Rice starts to really come together. Make sure the rice is tucked in nicely.
05 - Nestle the seared chicken thighs back into the skillet, skin-side up, making sure they're partially submerged in the creamy rice mixture. Cover the skillet tightly with a lid or foil. Transfer it to your preheated oven and bake for 25-30 minutes. This slow bake allows the rice to cook perfectly and the chicken to become incredibly tender. I sometimes peek, and then realize I've let all the steam out – don't be like me, be patient!
06 - After 25-30 minutes, remove the lid or foil. If you want crispier skin, you can pop it under the broiler for a couple of minutes, but watch it like a hawk! Let the dish rest for 5-10 minutes before serving; this lets the rice absorb any remaining liquid and the flavors meld. Garnish with fresh parsley. The chicken should be fall-off-the-bone tender, the rice fluffy, and that sauce? Pure heaven. It’s a sight, honestly, smells even better!

# Notes:

01 - Always pat your chicken dry for proper searing; it makes all the difference.
02 - For reheating, add a splash of broth or cream to prevent dryness.
03 - If you're out of fresh garlic, 1 teaspoon of garlic powder can pinch hit, but fresh is better.
04 - Serve with a simple green salad to balance the richness.

# Equipment Needed:

01 - Large oven-safe skillet with lid
02 - measuring cups and spoons
03 - whisk
04 - cutting board
05 - knife

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 45g
Protein: 30g

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