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Skillet of Creamy Smothered Chicken and Rice Recipe thighs in rich gravy over rice

Creamy Smothered Chicken and Rice

This creamy smothered chicken and rice recipe is pure comfort food—tender chicken simmered in a rich, velvety gravy and served over warm rice. It’s simple, satisfying, and perfect for cozy nights or easy weeknight meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Fusion
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 boneless, skinless chicken thighs or breasts
  • 2 tbsp olive oil or butter
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 cup heavy cream or coconut cream
  • 1/4 cup sour cream optional, for tanginess
  • 1/2 tsp smoked paprika
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 2 cups cooked white rice or brown rice
  • fresh parsley for garnish

Equipment

  • Skillet
  • Whisk
  • Spatula

Method
 

  1. Season the chicken with salt, pepper, paprika, and thyme.
  2. Heat olive oil in a skillet over medium heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
  3. In the same skillet, add chopped onion and garlic. Cook until fragrant.
  4. Pour in chicken broth and scrape up any brown bits from the bottom of the pan.
  5. Stir in cream and sour cream (if using), whisking until smooth.
  6. Return chicken to the pan and reduce heat. Cover and simmer for 15–20 minutes until chicken is fully cooked and tender.
  7. Serve over warm rice and garnish with chopped parsley.

Notes

Swap in rotisserie chicken for a shortcut, or add veggies like spinach or mushrooms for a twist. Use coconut cream for a dairy-free version.