Description
Creamy Smothered Chicken and Rice brings ultimate comfort. Tender chicken in a rich, velvety sauce over fluffy rice. My simple homestyle recipe.
Ingredients
Scale
- Chicken & Base:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil, divided
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups cooked rice, for serving
- Creamy Sauce Essentials:
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- Flavor Boosters:
- 1 tsp smoked paprika, divided
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Sear the Chicken:: First things first, pat those chicken thighs super dry with paper towels—this is a non-negotiable for a good sear! Season them generously with salt, pepper, and a pinch of smoked paprika. Heat a tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Once it’s shimmering, carefully place the chicken thighs in the pan, skin-side down if they have skin. Let them sear for about 5-7 minutes per side, until they’re beautifully golden brown and crispy. Don’t overcrowd the pan; you want a sear, not a steam! I always rush this step, and then I’m sad I don’t have that deep golden color, so take your time.
- Sauté the Aromatics:: Once the chicken is seared, remove it from the pan and set it aside on a plate. Don’t clean the pan! Those browned bits? That’s flavor, my friend. Add another splash of olive oil if needed, then toss in your chopped yellow onion. Sauté, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for just another minute until fragrant. You don’t want it to burn; burnt garlic is just sad, and I’ve definitely done that more times than I care to admit. Keep it moving!
- Build the Velvety Sauce:: Sprinkle the all-purpose flour over the softened onions and garlic. Stir it constantly for about 1-2 minutes, letting it cook into a paste—this is your roux! It’ll smell a little nutty, which is good. This step is where I always get excited because I know that creamy sauce is just around the corner. Slowly, gradually, whisk in the chicken broth, a little at a time, making sure to scrape up all those delicious browned bits from the bottom of the pan. Keep whisking until the mixture is smooth and lump-free. No one wants lumpy sauce!
- Simmer and Smother:: Once the broth is incorporated, whisk in the heavy cream, Dijon mustard, dried thyme, and the rest of your smoked paprika. Bring the sauce to a gentle simmer, stirring frequently. It will start to thicken beautifully. Now, carefully return the seared chicken thighs to the skillet, nestling them into the simmering sauce. Reduce the heat to low, cover the skillet, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and fork-tender. This is where the magic happens, and the chicken gets truly smothered in that rich, creamy goodness. The smell at this point? Oh my gosh!
- Check and Adjust:: After simmering, take a peek! The chicken should be cooked through (internal temperature of 165°F/74°C). Taste the sauce and adjust the seasonings as needed. This is your chance to add a little more salt, pepper, or even a tiny pinch more paprika if you feel it needs it. Sometimes I feel like it needs a little extra something, and a dash more salt just makes everything pop. Don’t be shy with tasting; it’s your kitchen, your rules!
- Serve It Up:: Once you’re happy with the flavor, remove the skillet from the heat. I love to let it sit for a few minutes, just to let the flavors meld a little more. Ladle generous portions of the Creamy Smothered Chicken and Rice over fluffy cooked rice. Garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Honestly, seeing that vibrant green against the creamy sauce just makes my heart happy. It’s ready to be devoured!