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Individual serving of smothered chicken with rice, on a white dish. On a wooden background with fresh herbs.
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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice is an incredibly easy, yet impressive, one skillet recipe! Made with tender, juicy chicken simmered in the most flavorful rich and creamy sauce and served perfectly over cooked rice, this easy dish serves the ultimate comfort food your whole family will love!
Prep Time7 minutes
Cook Time20 minutes
Total Time27 minutes
Servings: 6 Servings
Calories: 617kcal

Ingredients

  • 1 cup long grain rice
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breast cut into bite sized pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For the sauce

  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1½ cup chicken broth
  • 1½ cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • ¼ teaspoon nutmeg
  • ½ cup grated Parmesan cheese
  • Fresh parsley chopped

Instructions

  • Cook rice per package directions.
  • While the rice cooks, heat a large skillet with olive oil over medium high heat. Season the chicken with the onion powder, garlic powder, paprika, salt, and pepper, then add it to the hot skillet.
    Let the chicken sear for 2-3 minutes then stir and cook an additional 3-4 minutes, or until the chicken is cooked through (165˚F internal temp.)
    Remove chicken from skillet and set aside.
  • Reduce heat to medium. Add butter to the skillet and melt. Stir in the garlic and cook for about 30 seconds, then add the flour and stir until it forms a paste, about 1 minute.
  • Whisk in the chicken broth and heavy cream and bring to a simmer. Allow the sauce to simmer for 1-2 minutes or until it starts to thicken. Stir in the salt, pepper, nutmeg and parmesan cheese. Then stir back in the chicken bites.
  • To serve, spoon the smothered chicken over the rice and garnish with freshly chopped parsley. Enjoy!

Notes

You can substitute half and half or milk for the cream, but I recommend upping the flour to 3-4 tablespoons to make sure the sauce thickens enough.

Nutrition

Calories: 617kcal | Carbohydrates: 31g | Protein: 39g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 1363mg | Potassium: 709mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1276IU | Vitamin C: 3mg | Calcium: 140mg | Iron: 1mg