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Creamy Smothered Chicken with Rice

This Creamy Smothered Chicken with Rice is a comforting, one-pan dish that combines juicy chicken with a rich, velvety gravy. The chicken is seared to golden perfection, then simmered in a creamy sauce made with garlic, onions, and a few simple spices. It’s served over fluffy rice, soaking up all the goodness. Perfect for a weeknight dinner or a special occasion, this dish comes together in under 40 minutes and is sure to impress everyone at the table. Simple, satisfying, and full of flavor—this is the kind of meal you’ll want to make again and again! Enjoy💖
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 550 kcal

Ingredients
  

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts (or thighs for extra juiciness)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons butter or oil for frying

For the Creamy Gravy:

  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free
  • 1 ½ cups chicken broth
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika optional but adds depth
  • ½ teaspoon dried thyme or Italian seasoning
  • Salt and pepper to taste

For Serving:

  • 3 cups cooked white rice or brown rice for a nutty flavor
  • Chopped fresh parsley for garnish, optional

Instructions
 

How to Make Creamy Smothered Chicken with Rice (Step-by-Step)

    Step 1: Season the Chicken

    • Pat the chicken dry (because soggy chicken is just sad). Season both sides with salt, pepper, garlic powder, and paprika.

    Step 2: Sear the Chicken

    • Heat 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side until golden brown.
    • Don’t worry if it’s not fully cooked, it’ll finish in the sauce. Remove and set aside.

    Step 3: Make the Gravy

    • Add another 2 tablespoons of butter to the skillet (because butter = flavor).
    • Toss in the onions and cook for 2 minutes until soft.
    • Add the garlic and cook for 30 seconds—just long enough to make your kitchen smell amazing.
    • Stir in flour and cook for 1 minute (this thickens the sauce).
    • Slowly whisk in chicken broth, making sure there are no lumps.
    • Pour in heavy cream, Worcestershire sauce, paprika, and thyme. Stir and let it simmer for 3-4 minutes until thick and creamy.

    Step 4: Smother the Chicken

    • Add the chicken back into the pan, spoon some gravy over it, and let it simmer for 10 minutes until fully cooked.

    Step 5: Serve and Enjoy

    • Spoon that creamy goodness over cooked rice, sprinkle with parsley (if you're feeling fancy), and enjoy!

    Notes

    • Substitute chicken thighs for extra juiciness.
    • Use half-and-half for a lighter version of the sauce.
    • Want it spicier? Add jalapeños or a dash of hot sauce to the gravy.
    • For a keto-friendly option, swap rice for cauliflower rice.
    Did you make this recipe?
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