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–+ servings
Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice for Cozy Night In

Enjoy Creamy Smothered Chicken and Rice, a comforting dish perfect for weeknights that delights the taste buds.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Skin-on, Bone-in Chicken Thighs Chicken breasts can be substituted for a lighter option.
  • 1 cup All-Purpose Flour Should be well-seasoned with spices.
  • 2 tablespoons Olive Oil Use good-quality extra virgin for flavor.
For the Sauce
  • 1 medium White Onion Yellow onion can be used as a substitute.
  • 3 cloves Garlic (fresh) Diced or minced works perfectly.
  • 2 cups Chicken Broth Homemade or store-bought is fine.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter version.
  • 2 tablespoons Worcestershire Sauce
For Flavoring
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Italian Herbs
  • 1 teaspoon Paprika Smoked paprika can add a smoky flavor.
  • 1 teaspoon Chili Powder Adjust to your spice preference.
  • 1 teaspoon Dried Thyme
  • 1 tablespoon Dried Parsley Can be replaced with fresh if available.
For Seasoning
  • to taste Salt
  • to taste Pepper
  • optional Pepper Flakes Just a pinch for heat.

Equipment

  • Mixing bowl
  • Skillet
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. In a large mixing bowl, whisk together all-purpose flour, garlic powder, onion powder, Italian herbs, paprika, and chili powder until well combined.
  2. Pat the skin-on, bone-in chicken thighs dry with paper towels. Dredge each thigh in the seasoned flour mixture.
  3. In a high-sided skillet, heat olive oil over high heat until shimmering. Add the flour-coated chicken thighs to the pan and cook for about 4 minutes on each side until golden brown.
  4. Reduce the heat to medium and add diced white onion to the skillet, stirring for about 5 minutes until softened. Add minced garlic and sauté for an additional minute.
  5. Incorporate the reserved flour mixture and stir for another 2 minutes to create a roux.
  6. Pour in chicken broth and Worcestershire sauce, then add thyme and parsley. Stir well and bring to a gentle boil.
  7. Add heavy cream, mixing thoroughly to achieve a rich sauce. Season with salt and pepper to taste.
  8. Return seared chicken thighs to the skillet, cover, and let it simmer on low heat for about 30 minutes.
  9. Once cooked, serve the chicken over a bed of rice with sauce cascading over the top.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Pat chicken dry for maximum crispiness. Monitor skillet temperature to avoid burning onions and garlic. Taste and adjust seasoning as needed.

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