ULTIMATE CREAMY CHICKEN AND RICE – omarezepte24

I can still picture my grandma in her tiny kitchen, humming a gospel tune as she stirred a bubbling pot on the stove. The aroma of chicken and herbs always filled the air, a comforting scent that meant family, love, and a hearty meal were on the way. She had a knack for taking simple ingredients and transforming them into something truly special, and her Creamy Smothered Chicken and Rice Recipe was legendary. Today, I’m thrilled to share all my secrets for the most comforting and flavorful Creamy Smothered Chicken and Rice Recipe you’ll ever make!

The Ultimate Comfort Food: Creamy Smothered Chicken and Rice

Is there anything more satisfying than a warm, creamy bowl of chicken and rice? It’s the kind of dish that evokes feelings of nostalgia, comfort, and pure deliciousness. But let’s be honest, not all chicken and rice recipes are created equal. Some are bland, some are dry, and some just lack that certain *something*. That’s why I’m so excited to share my version of Creamy Smothered Chicken and Rice with you – it’s guaranteed to be a crowd-pleaser!

This recipe is all about creating layers of flavor and achieving that perfect creamy texture. We’re talking juicy, tender chicken, perfectly cooked rice, and a luscious sauce that will have you licking your plate clean. Plus, it’s surprisingly easy to make, making it perfect for a weeknight dinner or a cozy weekend meal.

What Makes This Recipe Special?

This isn’t your average chicken and rice. Here’s what sets it apart:

• The Chicken: We’re not just throwing any chicken into the pot. We’re searing it to golden perfection, locking in all those delicious juices and creating a beautiful crust that adds tons of flavor to the sauce.
• The Rice: Perfectly cooked rice is essential. We’ll use a simple method to ensure it’s fluffy, tender, and absorbs all the creamy goodness of the sauce.
• The Sauce: Ah, the star of the show! This sauce is rich, creamy, and bursting with flavor, thanks to a combination of chicken broth, cream, herbs, and a secret ingredient that I’ll reveal later.
• The Smothering: The chicken is literally *smothered* in this incredible sauce, allowing it to soak up all the flavor and become unbelievably tender.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to make this amazing Creamy Smothered Chicken and Rice Recipe:

• Chicken: I prefer boneless, skinless chicken breasts for convenience, but you can also use boneless, skinless chicken thighs for a richer flavor. About 1.5 – 2 pounds is perfect.
• Rice: Long-grain white rice is my go-to for this recipe, but you can also use brown rice if you prefer. Just keep in mind that brown rice will take longer to cook.
• Onion and Garlic: These aromatics are essential for building a flavorful base for the sauce.
• Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish.
• Heavy Cream: This is what gives the sauce its luxurious creaminess. You can substitute with half-and-half for a lighter option, but the sauce won’t be as rich.
• All-Purpose Flour: This is used to thicken the sauce.
• Butter: For sautéing and adding richness to the sauce.
• Olive Oil: For searing the chicken.
• Italian Seasoning: A blend of herbs that adds a wonderful depth of flavor.
• Salt and Pepper: To taste. Don’t be shy!
• Optional: Chopped fresh parsley for garnish. A sprinkle of fresh herbs always elevates a dish.

Step-by-Step Instructions

Ready to get cooking? Follow these simple steps to create your own Creamy Smothered Chicken and Rice masterpiece:

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. This helps them sear properly and develop a nice crust. Season generously with salt, pepper, and Italian seasoning.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 3-4 minutes per side, or until golden brown. Don’t overcrowd the pan – sear in batches if necessary. The chicken doesn’t need to be cooked through at this point, just nicely browned. Remove the chicken from the skillet and set aside.
3. Sauté the Aromatics: Add butter to the skillet and melt over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Your kitchen should be smelling amazing right now!
4. Make the Sauce: Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly. This creates a roux that will thicken the sauce. Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the skillet. These browned bits are where a lot of the flavor is! Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
5. Add the Cream and Seasonings: Stir in the heavy cream, Italian seasoning, salt, and pepper. Taste and adjust seasonings as needed. This is your chance to make the sauce your own!
6. Smother the Chicken: Return the seared chicken breasts to the skillet and nestle them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C).
7. Cook the Rice: While the chicken is simmering, cook the rice according to package directions. I usually use a 2:1 ratio of water to rice (e.g., 2 cups of water for 1 cup of rice). Bring the water to a boil, add the rice, reduce the heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed. Fluff with a fork.
8. Serve and Enjoy: Spoon the cooked rice onto plates or bowls. Top with the creamy smothered chicken and generously spoon the sauce over the rice. Garnish with chopped fresh parsley, if desired.

The Secret Ingredient: A Touch of Dijon Mustard

Okay, I couldn’t keep it a secret any longer! The secret ingredient that takes this Creamy Smothered Chicken and Rice Recipe to the next level is a teaspoon of Dijon mustard. It adds a subtle tang and depth of flavor that you won’t be able to put your finger on, but it makes all the difference. Trust me on this one!

Success Tips for Perfect Creamy Smothered Chicken and Rice

Want to ensure your Creamy Smothered Chicken and Rice turns out perfectly every time? Here are a few golden tips:

• Don’t Skip the Searing: Searing the chicken is crucial for developing flavor and creating a beautiful crust. It also helps to keep the chicken moist and tender.
• Deglaze the Pan: When you add the chicken broth to the skillet, make sure to scrape up any browned bits from the bottom of the pan. These browned bits are packed with flavor and will add a wonderful depth to the sauce.
• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure the chicken is cooked to 165°F (74°C).
• Control the Salt: Use low-sodium chicken broth and taste the sauce frequently to adjust the salt and pepper as needed. Remember, you can always add more salt, but you can’t take it away!
• Adjust the Consistency of the Sauce: If the sauce is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Variations and Additions

Want to customize your Creamy Smothered Chicken and Rice? Here are a few ideas:

• Add Vegetables: Sauté some chopped mushrooms, bell peppers, or spinach along with the onion and garlic for added nutrients and flavor.
• Use Different Herbs: Experiment with different herbs, such as thyme, rosemary, or oregano.
• Add Cheese: Stir in some shredded Parmesan or mozzarella cheese to the sauce for an extra cheesy kick.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little heat.

If you are looking for a quicker version, try this Creamy Chicken & Rice recipe for your weeknight dinner. It’s a great option when you are short on time but still want that comfort food flavor. Or, for a hands-off approach, consider the Crock Pot Chicken & Rice, which is incredibly easy to prepare. Just dump the ingredients in and let the slow cooker do the work! For a lighter, brighter flavor, you might also enjoy the Slow Cooker Lemon Herb Chicken & Rice. The lemon and herbs add a refreshing twist to the classic dish. And if you’re in the mood for something more vibrant, the Chicken & Rice Bowls with creamy garlic sauce are a fantastic choice. They’re quick, easy, and packed with flavor.

For another creamy dish, take a look at the Creamy Smothered Chicken Rice – it’s another winner for busy weeknights. And don’t forget about the CrockPot Chicken Tortellini, a dump-and-done recipe that’s perfect for when you need a super easy and satisfying meal.

Make-Ahead and Storage Instructions

This Creamy Smothered Chicken and Rice Recipe is perfect for making ahead of time. You can prepare the chicken and sauce up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply reheat the chicken and sauce in a skillet over medium heat and cook the rice according to package directions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.

A Recipe for Creamy Smothered Chicken and Rice

Here’s the full recipe, ready for you to print or save!

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4-6

Ingredients:

• 1.5-2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp Italian seasoning
• 1 tsp Dijon mustard (optional, but highly recommended!)
• Salt and pepper to taste
• 2 cups long-grain white rice, cooked according to package directions
• Chopped fresh parsley for garnish (optional)

Instructions:

1. Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.
3. Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly.
5. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.
6. Stir in the heavy cream, Italian seasoning, Dijon mustard (if using), salt, and pepper. Taste and adjust seasonings as needed.
7. Return the seared chicken breasts to the skillet and nestle them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
8. Serve the chicken and sauce over cooked rice. Garnish with chopped fresh parsley, if desired.

Final Thoughts

I truly believe that this Creamy Smothered Chicken and Rice Recipe is a winner. It’s a comforting, flavorful, and satisfying meal that’s perfect for any occasion. So gather your ingredients, put on some music, and get ready to create a dish that your family and friends will rave about. Happy cooking!

Ultimate Creamy Chicken and Rice

Amelia

This Creamy Chicken and Rice recipe delivers ultimate comfort food. Tender chicken is smothered in a rich, flavorful cream sauce and served over fluffy rice, creating a satisfying and nostalgic meal.

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 2025

Calories 650 kcal

• Large skillet

• Measuring cups

• Measuring spoons

• Cutting board

• Chef’s knife

• Paper towels

• Whisk

• Spatula

• Pot with lid (for rice)

• Fork

• 1.5-2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 4 tbsp butter, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp Italian seasoning
• 1 tsp Dijon mustard
• Salt to taste
• Pepper to taste
• 2 cups long-grain white rice
• Chopped fresh parsley for garnish

• Pat the chicken breasts dry with paper towels and season generously with salt, pepper, and Italian seasoning.

• Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, or until golden brown. Remove from skillet and set aside.

• Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

• Sprinkle the flour over the onion and garlic mixture and cook for 1 minute, stirring constantly.

• Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened.

• Stir in the heavy cream, Italian seasoning, Dijon mustard, salt, and pepper. Taste and adjust seasonings as needed.

• Return the seared chicken breasts to the skillet and nestle them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Ensure internal temperature reaches 165°F (74°C).

• While the chicken is simmering, cook the rice according to package directions.

• Serve the chicken and sauce over cooked rice. Garnish with chopped fresh parsley, if desired.

For a richer flavor, use chicken thighs instead of chicken breasts. To prevent the sauce from being too thick, use half-and-half instead of heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce. Consider adding sautéed mushrooms or other vegetables for extra flavor and nutrients.