Smothered Chicken and Rice – Easy Creamy Dinner Recipe

WANT TO SAVE THIS RECIPE?

Tender bites of golden-seared chicken, smothered in a rich, velvety sauce, and served over fluffy white rice — this Smothered Chicken and Rice recipe is the ultimate comfort food. The creamy paprika-spiced sauce is deeply flavorful, with a hint of heat from cayenne, making each bite hearty and satisfying.

Perfect for a cozy weeknight dinner or a laid-back weekend meal, this dish comes together in under 40 minutes and will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Full of flavor – smoky paprika, fresh garlic, and creamy sauce.

• One-pan wonder – fewer dishes, more flavor.

• Family-friendly – mild enough for kids but easy to spice up.

• Comfort food at its best – hearty, filling, and satisfying.

• Quick to make – on the table in under 40 minutes.

Ingredient Breakdown

• Chicken Breasts or Thighs – Juicy, protein-rich base of the dish. Thighs add extra tenderness and flavor.

• Olive Oil – Helps brown the chicken and adds richness.

• Onion – Brings sweetness and depth to the sauce.

• Garlic – Infuses the sauce with aromatic flavor.

• Chicken Broth – Adds savory depth and forms the base of the sauce.

• Heavy Cream – Creates a smooth, velvety finish.

• Diced Tomatoes (optional) – Adds acidity and color contrast.

• Paprika – Adds a smoky, warm note.

• Thyme – Brings herbal earthiness.

• Cayenne Pepper – Adds gentle heat (adjust to taste).

• Salt & Pepper – Balances and enhances all the flavors.

• Fresh Parsley – Bright, fresh garnish.

• Cooked White Rice – The perfect fluffy bed to soak up the sauce.

Step-by-Step Instructions

1. Sear the Chicken

   • Heat olive oil in a large skillet over medium-high heat.

   • Season chicken pieces with salt, pepper, and paprika.

   • Cook until golden brown on all sides, about 5 minutes. Remove and set aside.

2. Sauté Aromatics

   • In the same skillet, add diced onion and cook until soft and translucent.

   • Stir in minced garlic and cook for 1 minute until fragrant.

3. Build the Sauce

   • Pour in chicken broth and heavy cream, scraping the bottom to release browned bits.

   • Add diced tomatoes (if using), thyme, and cayenne pepper.

   • Simmer for 3–4 minutes to thicken slightly.

4. Finish Cooking the Chicken

   • Return the seared chicken to the skillet.

   • Cover and simmer for 10–15 minutes until chicken is cooked through and sauce is creamy.

5. Serve

   • Spoon the smothered chicken and sauce over a bed of warm white rice.

   • Garnish with freshly chopped parsley.

Pro Tips for the Best Smothered Chicken

1. Don’t overcrowd the pan — sear chicken in batches for better browning.

2. Adjust the heat — add more cayenne for spice lovers or omit for a milder dish.

3. Thicken the sauce naturally — let it simmer uncovered if it’s too thin.

4. Use chicken thighs — they stay juicier than breasts.

Ingredient Swaps & Variations

• Protein swap: Try turkey breast or pork tenderloin instead of chicken.

• Cream swap: Use half-and-half or coconut milk for a lighter option.

• Rice swap: Serve over mashed potatoes, egg noodles, or cauliflower rice.

• Veggie boost: Add bell peppers, spinach, or mushrooms to the sauce.

Serving Suggestions

• Pair with a crisp green salad for balance.

• Add cornbread or garlic bread to soak up extra sauce.

• Serve with roasted vegetables for a complete meal.

Make Ahead & Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Cool completely, then freeze in a freezer-safe container for up to 2 months.

• Reheat: Warm gently on the stove over low heat, adding a splash of broth or cream to revive the sauce.

• Prep ahead: Cut and season chicken the night before for faster cooking.

Cultural Notes

Smothered chicken is a beloved Southern comfort food, known for its rich, creamy sauces and slow-cooked tenderness. This version is a quicker, weeknight-friendly take on the classic.

FAQ

Can I make this dairy-free?
Yes, swap the heavy cream for full-fat coconut milk.

Is it spicy?
Only mildly — reduce or omit cayenne for a completely mild dish.

Can I use bone-in chicken?
Yes, but cooking time will increase by about 10–15 minutes.

What’s the best rice to use?
Long-grain white rice is traditional, but jasmine or basmati work beautifully.

Emily

Smothered Chicken and Rice

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless, skinless chicken breasts or thighs, cut into chunks
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• ½ cup heavy cream
• ½ cup diced tomatoes (optional)
• 1 tsp paprika
• 1 tsp dried thyme
• ½ tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 2 cups cooked white rice

Equipment

• Large skillet with lid
• Wooden spoon or spatula
• Cutting board & knife

Method

 

1. Heat olive oil in a large skillet over medium-high heat.
2. Season chicken pieces with salt, pepper, and paprika.
3. Cook until golden brown on all sides, about 5 minutes. Remove and set aside.
4. In the same skillet, add diced onion and cook until soft and translucent.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Pour in chicken broth and heavy cream, scraping the bottom to release browned bits.
7. Add diced tomatoes (if using), thyme, and cayenne pepper.
8. Simmer for 3–4 minutes to thicken slightly.
9. Return the seared chicken to the skillet.
10. Cover and simmer for 10–15 minutes until chicken is cooked through and sauce is creamy.
11. Spoon the smothered chicken and sauce over a bed of warm white rice.
12. Garnish with freshly chopped parsley.

Notes

• If sauce becomes too thick, stir in a splash of chicken broth.
• For a richer flavor, add a pat of butter at the end before serving.

WANT TO SAVE THIS RECIPE?