Name: Creamy Smothered Chicken and Rice (One-Pan, 50-Min Recipe)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: • 2 lbs boneless chicken thighs (or breasts); • 1 tsp salt; • 1/2 tsp black pepper; • 1 tsp garlic powder; • 1 tsp onion powder; • 1 tsp paprika; • 2 tbsp olive oil; • 2 tbsp butter; • 1 small onion, diced; • 3 cloves garlic, minced; • 2 cups chicken broth; • 1 cup heavy cream; • 1 tsp dried thyme; • 1 tsp dried parsley; • 1/2 tsp salt (to taste); • 1/2 tsp black pepper; • 1 tsp cornstarch + 1 tbsp water (optional); • 1 1/2 cups long-grain white rice; • 3 cups chicken broth or water

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Creamy Smothered Chicken and Rice delivers tender, juicy chicken in a velvety sauce over fluffy rice for the ultimate comfort food. This one-pan recipe comes together in under an hour with simple ingredients and pro tips for perfect results every time.

Creamy Smothered Chicken and Rice (One-Pan, 50-Min Recipe) 8

Why You’ll Love This Recipe

One-pan simplicity means minimal cleanup and maximum flavor from searing right in the skillet.
Rich, creamy sauce clings to every bite, blending garlic, herbs, and chicken juices seamlessly.
Family-friendly and customizable, it reheats beautifully for meal prep or busy weeknights.
Juicy chicken thighs stay moist while the rice soaks up all that goodness.
Ready in 50 minutes, it’s faster than takeout but tastes like a homemade feast.
Freezer-friendly portions make it ideal for batch cooking.

Ingredients

For the Chicken

2 lbs boneless chicken thighs (or breasts, sliced thin)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 tbsp olive oil

For the Creamy Sauce

2 tbsp butter
1 small onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream (or half-and-half for lighter version)
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1 tsp cornstarch mixed with 1 tbsp water (optional thickener)

For the Rice

1 1/2 cups long-grain white rice (rinsed)
3 cups chicken broth or water

Substitutions Guide

Ingredient	Amount	Best Substitutions
Chicken thighs	2 lbs	Breasts (slice for even cooking)
Heavy cream	1 cup	Half-and-half or evaporated milk
White rice	1 1/2 cups	Brown rice (add 10 min cook time)
Fresh garlic	3 cloves	1 tsp garlic powder per clove

Step-by-Step Instructions

Season the Chicken: Pat chicken dry. Mix salt, pepper, garlic powder, onion powder, and paprika. Rub evenly over chicken for deep flavor.
Sear the Chicken: Heat olive oil in a large deep skillet over medium-high. Add chicken; sear 4-5 minutes per side until golden (not fully cooked). Remove and set aside. This caramelization builds rich taste.
Cook Aromatics: In the same skillet, melt butter. Add diced onion; saute 3 minutes until soft. Stir in garlic for 30 seconds until fragrant, avoiding burn.
Build the Sauce: Pour in chicken broth, scraping pan bits for flavor. Add heavy cream, thyme, parsley, salt, and pepper. Simmer 5 minutes. For thicker sauce, stir in cornstarch slurry; cook 1-2 minutes until glossy.
Prepare Rice Simultaneously: Rinse rice until water clears to prevent gumminess. In a pot, boil broth/water, add rice, reduce to simmer. Cover; cook 15 minutes. Fluff and rest 5 minutes off heat.
Smother the Chicken: Nestle seared chicken back into sauce. Cover; simmer low 10-15 minutes until chicken reaches 165°F internally and sauce thickens.
Combine and Serve: Spoon rice onto plates. Top with chicken and ladle generous sauce. Garnish with chopped parsley for freshness.

Plated serving of smothered chicken over rice with extra sauce ladled on top, fresh parsley garnish, fork piercing juicy chicken, side salad blurred background, appetizing steam, photorealistic dining shot,

Prep: 15 minutes. Cook: 35 minutes. Total: 50 minutes. Serves: 4.

Expert Tips and Variations

Extra Juicy: Use bone-in thighs; increase simmer to 20 minutes.
Boost Veggies: Stir in sliced mushrooms, spinach, or bell peppers with onions for a complete meal.
Spicy Kick: Add 1/4 tsp red pepper flakes to sauce.
One-Pan Hack: Cook rice directly in sauce after step 4 (use 3 cups broth total); stir occasionally.
Healthy Swap: Cauliflower rice for low-carb (add last 5 minutes).
Make-Ahead: Assemble sauce and chicken; refrigerate up to 2 days before simmering.

Cooking Method Comparison

Method	Pros	Cons	Total Time
Stovetop	Best sear, flavor depth	Requires attention	50 min
Oven Bake	Hands-off	Less crispy skin	60 min
Instant Pot	Ultra-fast pressure	Softer texture	30 min

Nutrition Per Serving (Approximate)

Nutrient	Amount
Calories	550
Protein	40g
Carbs	45g
Fat	22g
Fiber	2g
Sodium	1200mg

Values based on 4 servings with thighs and full-fat cream. Adjust for substitutions.

Storage and Reheating

Fridge: Airtight container up to 3 days.
Freezer: Chicken and sauce up to 2 months (rice separate to avoid mush). Thaw overnight.
Reheat: Stovetop low with splash of broth; microwave in 1-minute bursts, stirring.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes, slice thin for even cooking. Breasts are leaner, so avoid overcooking; check at 10 minutes.

Is this recipe freezer-friendly?
Absolutely. Freeze sauce and chicken separately; rice freezes poorly when mixed.

What sides pair best?
Green salad, steamed broccoli, or garlic bread to sop up sauce.

Gluten-free?
Yes, use GF broth and tamari if needed. Cornstarch is naturally GF.

Can I make it dairy-free?
Swap cream for coconut milk; use oil instead of butter.

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This creamy smothered chicken and rice hits all the right notes of comfort and ease. Perfect for weeknights or cozy weekends, it brings everyone to the table. Rate it below and share your tweaks!

Creamy Smothered Chicken and Rice (One-Pan, 50-Min Recipe)