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Smothered Chicken and Rice Recipe

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4.4 from 10 reviews

This Smothered Chicken and Rice recipe is a comforting one-pan meal featuring tender chicken thighs cooked with aromatic onions, garlic, and mushrooms, combined with creamy, cheesy rice. The dish is seasoned with a flavorful blend of spices and finished with a luscious cheese topping, making it perfect for a hearty family dinner.

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped (1-1/2 cups)
  • 2 large garlic cloves, minced (1 tbsp)
  • 1 cup sliced mushrooms (optional, baby bella)
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces

Dairy & Liquids

  • 2 cups milk (whole milk recommended)
  • 2 cups chicken broth
  • 1/2 cup heavy cream (optional, for serving)
  • 1/2 cup sour cream (optional, for serving)

Grains & Thickeners

  • 1-1/4 cups uncooked basmati rice
  • 2-1/2 tablespoons all-purpose flour

Cheese & Herbs

  • 1 gently packed cup freshly shredded sharp Cheddar cheese
  • 1/4 cup finely chopped parsley (optional, for topping)

Seasonings & Spices

  • Salt and pepper (about 1/2 teaspoon each to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)

Instructions

  1. Cook Onion & Mushrooms: Melt butter and heat olive oil in a large skillet over high heat. Add finely chopped onion and cook for 3 to 5 minutes until golden and fragrant. Then add sliced mushrooms and cook an additional 2 to 3 minutes, stirring occasionally.
  2. Add Chicken & Garlic: Stir in the bite-size chicken thigh pieces along with the minced garlic. Season with salt and pepper (about 1/2 teaspoon each). Cook over high heat, stirring occasionally, until the chicken is white on the outside but not fully cooked through, approximately 5 minutes.
  3. Add Rice & Seasonings: Add the basmati rice and all the dry seasonings—garlic powder, onion powder, dried thyme, paprika, and optional cayenne pepper. Stir constantly for 2 minutes to lightly toast the rice and blend the flavors evenly.
  4. Make The Sauce: Reduce heat to medium. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in half of the milk until smooth, then add the remaining milk. While whisking constantly, stir in the chicken broth to create a creamy sauce.
  5. Simmer: Bring the mixture to a gentle simmer. Cover the skillet, reduce heat to medium-low, and cook for 10 to 12 minutes, allowing the rice to tenderize and absorb the liquid.
  6. Rest: Remove the lid. The rice should be tender and most of the liquid absorbed, with a small amount of liquid still visible around the edges which will be absorbed during resting. Quickly cover again and let the dish stand off the heat for 10 minutes to finish cooking and settle.
  7. Finish and Serve: Stir in half of the shredded cheddar cheese until melted and evenly incorporated. Smooth the surface, then sprinkle the remaining cheese on top. Cover and let stand until the cheese melts. For a creamier texture, gradually stir in the optional heavy cream. Serve hot, garnished with chopped parsley and optional scoops of sour cream.

Notes

  • Use boneless skinless chicken thighs for the best flavor and tenderness. Cut into bite-size pieces to ensure even cooking.
  • Basmati rice is preferred for its fluffy texture and fragrance, but other long-grain rice varieties can work.
  • If the rice is undercooked or too liquidy, cook covered for a few extra minutes or leave to rest longer to absorb excess liquid.
  • Adding heavy cream and sour cream at the end enhances creaminess but is optional based on personal preference.

Find it online: https://cookedbygrace.com/smothered-chicken-and-rice-recipe/