Hey fellow food lovers! Nyla here, ready to share a recipe that’s become a total legend in my kitchen. We’re talking about creamy smothered chicken and rice, and believe me, this isn’t your grandma’s casserole (unless your grandma is secretly a flavor rebel!). Get ready to transform a simple dish into an absolute weeknight superstar, where every bite is a burst of creamy, dreamy deliciousness.

I’m all about those comfort food classics, but I also get this irresistible urge to kick things up a notch! It all started with a craving for something ultra-satisfying, and I decided to put my own spin on classic chicken and rice. The “aha moment” hit when I realized that a rich, creamy sauce and perfectly cooked chicken could take this dish from good to absolutely unforgettable. This creamy smothered chicken and rice became a bold flavor winner.

What drew me to elevate this creamy smothered chicken and rice was the promise of taking simple ingredients and turning them into something truly special. I’m talking about those satisfying textures, that warm, comforting feeling, and of course, that incredible flavor that has everyone doing a happy dance. I am beyond excited to share this recipe with you, so let’s get cooking!

INGREDIENTS You Need

This creamy smothered chicken and rice ingredient list is all about bold flavors that actually work together! Don’t worry, you can grab everything you need during your normal shopping trip. I’ve also got some tested ingredient swaps to make your life easier!

1.5 lbs boneless, skinless chicken breasts: Cut into bite-sized pieces.
1 tbsp olive oil: For sautéing the chicken.
1 onion, chopped: Adds a savory base to the sauce.
2 cloves garlic, minced: For that garlicky goodness we all crave.
8 oz sliced mushrooms: I love the earthy flavor they bring.
1/4 cup all-purpose flour: To thicken the sauce.
3 cups chicken broth: The liquid base for our creamy sauce.
1 cup heavy cream: This is what makes it unbelievably creamy.
1/2 cup shredded cheddar cheese: Adds a sharp, cheesy flavor.
1/4 cup grated Parmesan cheese: For that nutty, salty bite.
1 tsp dried thyme: This creamy smothered chicken and rice gets its amazing taste from this herb!
1/2 tsp salt: To bring out all the flavors.
1/4 tsp black pepper: A little kick never hurt anyone.
3 cups cooked rice: Use your favorite type of rice – white, brown, or even wild rice work great.

No worries if you don’t have heavy cream – I use half-and-half all the time in my creamy smothered chicken and rice and it tastes great! For a bolder flavor, I love adding extra garlic powder to my creamy smothered chicken and rice for that extra kick!

Here’s my creamy smothered chicken and rice secret that takes it from good to incredible: a dash of hot sauce in the sauce! It adds a subtle heat that balances the richness perfectly. As for storage, any leftovers you have you can put in an airtight container in the fridge for up to 3 days.

Let’s Make Some!

This is my favorite part of making creamy smothered chicken and rice – watch the delicious magic happen! Follow these steps, and you’ll be enjoying a comforting, flavorful meal in no time. Trust me, it’s easier than you think!

Sauté the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Make the Cream Sauce: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth until smooth. Bring to a simmer, then stir in the heavy cream, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Cook until the sauce has thickened, about 5-7 minutes, stirring occasionally.
Combine Everything: Add the cooked chicken and rice to the skillet with the creamy sauce. Stir to combine and heat through.
Serve and Enjoy: Serve hot and prepare for some serious comfort food satisfaction! In my kitchen, this creamy smothered chicken and rice usually takes about 35-40 minutes to make, from start to finish. Don’t worry if your creamy smothered chicken and rice looks a little saucy at first – it will thicken as it sits.

While your creamy smothered chicken and rice is doing its thing, get ready for some amazing aromas! This is where the magic starts happening! I remember one time I accidentally added a little too much thyme, but it actually made the dish even better! Happy accidents are the best in the kitchen!

How to Serve Up This!

People literally do happy dances when this creamy smothered chicken and rice hits the table with a side of roasted broccoli. It is the perfect pairing! This dish is also great with a simple side salad or some crusty bread for soaking up all that delicious sauce.

This creamy smothered chicken and rice is perfect for those weeknight dinners that need to be special! But it’s also fancy enough to serve to guests at a casual get-together. For presentation, I love to garnish it with a sprinkle of fresh parsley or a dusting of paprika.

For a fusion twist, try adding a dash of curry powder to the sauce for a creamy smothered chicken and rice with an Indian-inspired flavor. Leftovers can be transformed into amazing creamy smothered chicken and rice bowls with some added veggies and a fried egg on top!

FAQs:

Will kitchen newbies succeed with this creamy smothered chicken and rice?

Absolutely! This creamy smothered chicken and rice recipe is super forgiving. Just follow the steps, and you’ll be golden. If you’re nervous about the sauce thickening, start with a little less flour, and add more as needed.

What if I mess up my creamy smothered chicken and rice? (Spoiler: it’ll still taste incredible!)

Honestly, even if you overcook the chicken a little or add too much salt, this creamy smothered chicken and rice will still be delicious. The creamy sauce covers a multitude of sins! Trust me, I’ve had my share of kitchen mishaps, and this recipe always pulls through.

How can I prep this creamy smothered chicken and rice for busy weeknights?

You can cook the chicken and rice ahead of time, and store them separately in the fridge. Then, when you’re ready to eat, just make the sauce and combine everything. You can also chop the veggies in advance to save even more time.

Can I use different types of cheese in this creamy smothered chicken and rice?

Definitely! Feel free to experiment with different cheeses like Gruyere, Monterey Jack, or even a little bit of blue cheese for a bolder flavor. Just make sure the cheese melts well into the sauce.

Is this creamy smothered chicken and rice kid-friendly?

Yes! My kids absolutely love this creamy smothered chicken and rice. You can even sneak in some extra veggies like peas or carrots. Just be sure to cut everything into small pieces.

Can I make this creamy smothered chicken and rice gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend or cornstarch. Make sure your chicken broth is also gluten-free.

What kind of rice works best in this creamy smothered chicken and rice?

I personally love using long-grain white rice, but brown rice, basmati rice, and even wild rice all work great. It really just depends on your personal preference!

CONCLUSION:

This creamy smothered chicken and rice brings me so much joy because it’s the perfect combination of comfort and flavor. It’s a dish that always makes my family happy, and it’s something I’m proud to share with you all.

My creamy smothered chicken and rice Flavor Secrets:

A dash of hot sauce: It adds a subtle heat that balances the richness.
Fresh herbs: A sprinkle of fresh parsley or thyme at the end brightens up the flavors.
Don’t be afraid to experiment: Try different cheeses, veggies, or spices to make it your own!

Here are a few delicious creamy smothered chicken and rice variations I’ve tested:

Spicy creamy smothered chicken and rice: Add a pinch of red pepper flakes to the sauce.
Mushroom lover’s creamy smothered chicken and rice: Use a variety of mushrooms like shiitake, cremini, and oyster mushrooms.
Cheesy broccoli creamy smothered chicken and rice: Add steamed broccoli florets to the mix.

For a cozy night in, make the classic version. For a potluck, bring the cheesy broccoli version. And for a spicy kick, whip up the spicy creamy smothered chicken and rice.

Trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment. I’m so excited for you to try this creamy smothered chicken and rice and make it your own! Happy cooking, fellow food lovers!

If you are loving this comfort food twist, you’ll go crazy for these Jalapeno Popper Chicken Wraps. For more weeknight winners that don’t sacrifice on taste, check out this White Chicken Chili Recipe, it is a great choice. This creamy smothered chicken and rice reminds me of another bold flavor favorite, Crockpot White Chicken Chili.

For more inspiration, check out this Creamy Chicken and Rice Casserole Recipe from The Kitchn. For more sanity-saving dinner ideas, check out this recipe for Smothered Chicken and Rice.

I can’t wait for you to taste this creamy smothered chicken and rice!

creamy smothered chicken and rice

Print Recipe

This Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender chicken simmered in a rich, creamy sauce, served over fluffy rice. It’s the perfect weeknight meal for a cozy dinner.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
8 oz sliced mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/4 cup chopped parsley
Cooked rice, for serving

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Instructions

Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
In the same skillet, add onion and cook until softened, about 5 minutes. Add garlic and mushrooms and cook for another 3 minutes, until mushrooms are tender.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
Bring sauce to a simmer and cook until thickened, about 5 minutes.
Stir in heavy cream and parsley. Season with salt and pepper to taste.
Return chicken to the skillet and simmer in the sauce for 5 minutes, or until heated through.
Serve chicken and sauce over cooked rice.

Notes

Garnish with extra parsley for a pop of color. For added flavor, try using bone-in, skin-on chicken thighs.