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Creamy Smothered Chicken and Rice

Tender chicken thighs seared to perfection and smothered in a rich, creamy sauce served over fluffy rice - a one-pan comfort food masterpiece.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food, Southern
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Rice
  • 6 boneless, skinless chicken thighs
  • 2 cups long-grain white rice
  • 3 cups chicken broth
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
  • 2 tbsp butter
For the Creamy Sauce
  • 1 cup heavy cream
  • 0.5 cup sour cream
  • 2 tbsp all-purpose flour
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • salt and black pepper to taste
  • 2 tbsp fresh parsley chopped

Equipment

  • Large skillet or Dutch oven
  • Measuring cups and spoons
  • Whisk
  • Meat thermometer

Method
 

  1. Season chicken thighs generously with salt, pepper, paprika, garlic powder, and onion powder on both sides.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown. Remove and set aside.
  3. Add butter to the same pan and sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.
  4. Sprinkle flour over the onion mixture and stir constantly for 1 minute to create a roux.
  5. Gradually pour in chicken broth while whisking continuously to prevent lumps from forming.
  6. Add rice to the pan and stir to combine with the broth mixture. Bring to a simmer.
  7. Return chicken thighs to the pan, nestling them into the rice. Cover and reduce heat to low.
  8. Simmer for 18-20 minutes until rice is tender and chicken is cooked through (internal temperature of 165°F).
  9. In a small bowl, whisk together heavy cream, sour cream, Dijon mustard, and thyme.
  10. Pour the cream mixture over the chicken and rice, stirring gently to combine without breaking up the rice.
  11. Simmer uncovered for 5-7 minutes until sauce thickens to desired consistency.
  12. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh chopped parsley before serving.

Notes

For best results, use long-grain rice to prevent mushiness. The dish can be made ahead and reheated with a splash of broth or cream. Store in refrigerator for up to 4 days or freeze for up to 3 months.