Description
How to make creamy smothered chicken and rice with tender chicken, fluffy rice, and rich gravy that creates the perfect comfort meal in one pot.
Ingredients
Scale
Chicken and Base
- 6 boneless skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice, uncooked
- 3 cups low-sodium chicken broth
- 1 large yellow onion, diced
- 3 cloves garlic, minced
Creamy Sauce
- 1 cup heavy cream
- 8 oz cream cheese, softened and cubed
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 packet onion soup mix
Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 green onions, sliced for garnish
Instructions
- Brown Chicken: Heat olive oil in a large Dutch oven over medium-high heat. Season chicken pieces with salt, pepper, and paprika, then brown for 5-6 minutes until golden. Remove and set aside.
- Sauté Aromatics: In the same pot, add diced onion and cook for 4-5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
- Make Roux: Add butter and flour to the pot, whisking constantly for 1-2 minutes to create a light roux. This prevents lumps and thickens your sauce beautifully.
- Add Liquids: Gradually whisk in chicken broth, then add rice, onion soup mix, thyme, and garlic powder. Bring to a boil, then reduce heat to low.
- Simmer Rice: Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed. Return browned chicken to pot during last 10 minutes of cooking.
- Finish Sauce: Stir in heavy cream and cream cheese until melted and smooth. Let stand 5 minutes to thicken, then garnish with green onions before serving warm.
Notes
- Don’t lift the pot lid while rice cooks or steam escapes and rice won’t cook evenly.
- Store in airtight container in refrigerator for up to 4 days maximum.
- Substitute chicken broth with vegetable broth if preferred, but flavor will be milder.
- Add frozen vegetables in the last 5 minutes of cooking for extra nutrition.
- Let the dish rest 5 minutes before serving so sauce thickens properly.
- Use low-sodium broth to control salt levels since onion soup mix contains sodium.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g