Listen up y’all – if ur looking for the kinda dinner that makes everyone quiet down when they take that first bite, this creamy smothered chicken and rice is IT. I’ve been making this for like 5 years now and it never gets old. The way the tender chicken gets all wrapped up in that rich gravy sauce thing and soaks into the rice… seriously cant even describe how good it is without making myself hungry rn.
When I say this is my go-to recipe when company comes over, I ain’t lying. The best part? You prob already got everything you need in your kitchen already!
Why You’ll Love This Creamy Smothered Chicken and Rice
First off, this recipe is basically foolproof. Like, even when I’m super distracted by my kids running around and forget to stir it for a bit longer than I should – still turns out amazing.
I remember making this for my mother-in-law who’s super picky about everything (esp my cooking lol). She took one bite and actually asked for the recipe! That never happens.
You can switch things up depending on what veggies you got in the fridge. Sometimes I throw in some mushrooms, sometimes bell peppers – whatever’s about to go bad works perfect in this.
And the leftovers? Maybe even better the next day when all the flavors have had time to get friendly with each other overnight.
What You’ll Need for Creamy Smothered Chicken and Rice
For the Chicken:
- 4-6 chicken thighs (bone-in, skin-on is best but boneless works too)
- Salt and pepper (dont measure, just eyeball it)
- 2 tbsp oil (vegetable or olive, whatever u got)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (smoked if ya have it)
The bone-in thighs give way more flavor but if ur in a hurry the boneless ones cook faster. Either way, dark meat is def better here cuz it stays juicy even when u cook it a while.
For the Creamy Sauce:
- 1 onion, diced (yellow or white, doesn’t matter much)
- 3 garlic cloves, minced (or like 1 tbsp from the jar if ur lazy like me sometimes)
- 2 cups chicken broth
- 1 cup heavy cream (half and half works too but not as rich)
- 2 tbsp flour
- 1 tbsp butter
- 1 tsp thyme (dried is fine)
- 1/2 cup parmesan cheese, grated
If ur trying to make this a bit lighter, u can use half and half instead of heavy cream, but honestly the heavy cream makes it so much better. Trust.
For the Rice:
- 2 cups white rice (long grain works best)
- 4 cups chicken broth
- 1 tbsp butter
- Salt to taste
You could use brown rice if ur trying to be healthy but you’ll need to adjust cooking time. White rice just soaks up all that creamy goodness better tho.
How to Make the Best Creamy Smothered Chicken and Rice
Step 1: Prep the Chicken
- Pat chicken dry with paper towels (this helps it get nice and brown)
- Season chicken with salt, pepper, garlic powder, onion powder and paprika
- Let sit for like 10 mins if u have time (if not, whatever, just keep going)
Step 2: Cook the Chicken
- Heat oil in large skillet over med-high heat
- Place chicken skin side down in hot pan
- Don’t touch it for like 5-7 mins until skin gets golden brown and crispy
- Flip and cook other side for bout 5 mins
- Remove chicken and set aside (it won’t be fully cooked yet – that’s ok)
Don’t wash that pan! All those brown bits are flavor gold.
Step 3: Make the Creamy Sauce
- In same pan, add butter and diced onions
- Cook til onions get soft and start turning clear, bout 3-4 mins
- Add garlic and cook for another 30 seconds til u can smell it
- Sprinkle flour over everything and stir for 1 min (this helps thicken the sauce)
- Slowly pour in chicken broth while stirring to avoid lumps
- Add thyme and let simmer for bout 5 mins til it starts thickening
- Pour in heavy cream, stir well
- Add parmesan cheese and stir til melted
- Taste and add more salt/pepper if needed
The sauce should coat the back of a spoon but still be pourable. If too thick, add more broth. Too thin, let it simmer longer.
Step 4: Cook the Rice
- Rinse rice under cold water til water runs clear
- In separate pot, bring chicken broth to boil
- Add butter and salt
- Add rice, stir once, then reduce heat to low
- Cover and cook for 15-18 mins til liquid absorbed
- Remove from heat, keep covered, let sit 5 mins
- Fluff with fork
Step 5: Bring It All Together
- Add chicken back into sauce, nestling pieces in so they’re partly submerged
- Cover pan and simmer on low for 15-20 mins til chicken cooked through
- Serve chicken and plenty of sauce over rice
When u cut into the chicken, juices should run clear, not pink. If ur using a meat thermometer (fancy!) it should read 165°F.
Tasty Variations of Creamy Smothered Chicken and Rice
Mushroom Lover’s Version
Add 8oz sliced mushrooms when cooking the onions. They’ll release moisture so u might need to cook a bit longer before adding flour.
Cajun Kick
Add 1-2 tsp cajun seasoning to chicken rub and 1/4 tsp cayenne to the sauce. Goes amazing with our Hibachi Fried Rice as a side dish!
Lemon Herb Twist
Add zest of 1 lemon and 1 tbsp fresh chopped herbs (parsley, dill, basil) right before serving. If u liked this, u’ll love our Creamy Lemon Garlic Chicken too!
Veggie Packed
Add 1 diced bell pepper and 1 cup frozen peas to the sauce when adding chicken back in. Makes it more colorful and sorta healthier I guess?
Mexican Inspired
Swap thyme for 1 tsp cumin and 1 tsp chili powder, add 1 can drained diced green chiles, and top with cilantro and lime juice before serving.
Creamy Smothered Chicken and Rice
Equipment
- Large skillet
- Medium saucepan
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Fork (for fluffing rice)
Ingredients
For the Chicken:
- 4 –6 chicken thighs bone-in, skin-on preferred
- Salt and pepper to taste
- 2 tbsp vegetable or olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
For the Creamy Sauce:
- 1 onion diced
- 3 garlic cloves minced
- 2 cups chicken broth
- 1 cup heavy cream or half and half
- 2 tbsp flour
- 1 tbsp butter
- 1 tsp dried thyme
- 1/2 cup grated parmesan cheese
For the Rice:
- 2 cups white rice long grain preferred
- 4 cups chicken broth
- 1 tbsp butter
- Salt to taste
Instructions
Step 1: Prep the Chicken
- Pat chicken dry with paper towels.
- Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Let rest for 10 minutes if possible.
Step 2: Cook the Chicken
- Heat oil in a large skillet over medium-high heat.
- Sear chicken skin-side down for 5–7 minutes until golden brown.
- Flip and cook the other side for 5 minutes. Remove and set aside.
Step 3: Make the Creamy Sauce
- In the same pan, melt butter and sauté diced onions for 3–4 minutes.
- Add garlic and cook for 30 seconds.
- Sprinkle flour and stir for 1 minute.
- Gradually whisk in chicken broth, then add thyme. Simmer 5 minutes.
- Stir in heavy cream and parmesan cheese. Season to taste.
Step 4: Cook the Rice
- Rinse rice until water runs clear.
- In a pot, bring chicken broth to a boil with butter and salt.
- Add rice, stir once, cover, and reduce heat to low.
- Cook for 15–18 minutes until broth is absorbed.
- Remove from heat, keep covered for 5 minutes, then fluff with a fork.
Step 5: Combine Everything
- Nestle chicken into the creamy sauce.
- Cover and simmer on low for 15–20 minutes until fully cooked (165°F).
- Serve chicken and sauce over the cooked rice.
Notes
Nutrition
FAQ About Creamy Smothered Chicken and Rice
What to add to chicken and rice to make it creamy?
Heavy cream is def the main thing that makes this dish super creamy, but don’t skip the flour (makes it thick) or the parmesan cheese (adds richness). Some ppl add cream cheese too but I think that makes it TOO rich. If u don’t have heavy cream, mix some sour cream with milk as a substitute in a pinch.
What goes well with smothered chicken?
Besides the rice that soaks up all that amazing sauce, I like serving this with a simple green salad with vinaigrette (the acidity cuts through the richness). Roasted veggies like broccoli or asparagus work great too. For a complete Southern meal, try it with our Texas Roadhouse Rice for something extra special!
Can you cook raw chicken and rice at the same time?
Technically yes but I don’t recommend it for this recipe. Cooking them separate gives u better control over both. If u cook them together, the rice might get mushy while waiting for chicken to cook through, or the chicken might still be raw when rice is done. That said, if ur in a hurry, u can use instant rice or pre-cooked chicken to save time.
What sauce goes well with chicken and rice?
This creamy sauce is obv my fave, but u could also do a mushroom gravy, a lemon butter sauce, or even something with a kick like the sauce from our Gochujang Chicken. Basically anything that’s not too watery works good with rice.
How to make chicken and rice more interesting?
Easiest way is to add different spices – switch up the flavor profile to Mexican, Italian, or Asian inspired. Add different veggies or even fruits (pineapple with coconut milk instead of cream is amazing). Try different cooking methods for the chicken like grilling it first or shredding it. Check out our Thai Chicken Bites for a totally different take on chicken!
Final Thoughts on This Easy Homemade Creamy Smothered Chicken and Rice
My family jokes that this creamy smothered chicken and rice is my “secret weapon” recipe. Whenever someone’s having a bad day or we’re celebrating something big, this is what I make. There’s something about a plate of this that just fixes everything.
I’ve been tweaking this recipe for years and honestly think it’s perfect now. The combo of the tender chicken, that rich creamy sauce, and the fluffy rice that soaks it all up – it’s like the best kind of comfort food.
Give it a try and make it ur own! And if u loved this, you’ll def want to check out our Orange Dijon Grilled Chicken for your next family dinner!
Seriously, this homemade creamy chicken and rice dish might just become your new go-to recipe for those nights when u need something that’s guaranteed to make everyone happy. It’s just that good.