I can’t wait to share my creamy smothered chicken and rice that comes together in a single pan and deserves a place among Savory Chicken Dishes.

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I love a one pan dinner that still manages to surprise me. My creamy smothered chicken and rice hides little tricks that make bone in skin on chicken thighs melt in your mouth, and the cremini mushrooms add a deep, earthy note you didn’t know you needed.

It’s the sort of Dinner Recipes With Gravy that shows up on repeat when friends ask whats for dinner. I mess it up sometimes, but it always sorts itself out and people ask for seconds.

If you want a simple crowd pleaser, this is the Rice Recipes Chicken that actually delivers.

Ingredients

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Bone in thighs add deep flavor and lots of protein, skin crisps up.
Rice soaks up creamy sauce, carbs keep you full, simple neutral backdrop.
Gives silky richness and calories, makes sauce lush not sickly sweet.
Earthy mushrooms add umami, some fiber and a meaty texture.
Sweetness when caramelized, adds flavor depth and a bit of fiber.
Punchy garlic brightens the dish, small amount goes a long way.
Broth builds savory base with sodium to watch, more flavor than water.
Butter boosts mouthfeel and browning, adds saturated fat so use wisely.

Ingredient Quantities

2 pounds bone in skin on chicken thighs (about 6 to 8 thighs), trimmed if you want

1 1/2 teaspoons kosher salt

3/4 teaspoon freshly ground black pepper

1 teaspoon paprika (smoked paprika works too)

1 tablespoon olive oil

2 tablespoons unsalted butter

1 medium yellow onion, thinly sliced or diced

8 ounces cremini or white mushrooms, sliced

3 cloves garlic, minced

1 1/2 cups long grain white rice, rinsed

2 1/2 cups low sodium chicken broth

3/4 cup heavy cream

2 tablespoons all purpose flour

1 teaspoon Worcestershire sauce

1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

2 tablespoons chopped fresh parsley for garnish

1 cup frozen peas, optional but nice for color

How to Make this

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1. Pat the chicken thighs very dry with paper towels, then season all over with the kosher salt, black pepper and paprika; this helps the skin crisp up and the salt actually seasons the rice later.

2. Heat the olive oil and 1 tablespoon of the butter in a large heavy skillet over medium high heat until shimmering, then add the chicken skin side down and sear without moving until deep golden and a lot of fat has rendered, about 8 to 10 minutes; flip and brown the other side 3 to 4 minutes, then remove the thighs to a plate. Dont crowd the pan or youll steam the skin.

3. Turn the heat to medium, add the remaining butter and the sliced onion, cook until soft and starting to color about 4 to 5 minutes, then add the sliced mushrooms and cook until they give up their liquid and brown, about 5 more minutes; add the minced garlic and cook 30 seconds till fragrant.

4. Sprinkle the flour over the vegetables and stir well, cook 1 full minute to remove the raw flour taste and help the sauce thicken.

5. Slowly pour in the chicken broth while scraping the browned bits from the pan with a wooden spoon, then stir in the heavy cream, Worcestershire sauce and thyme; bring the mixture to a gentle simmer.

6. Stir in the rinsed long grain rice so it is evenly distributed in the liquid, then nestle the seared chicken thighs skin side up into the rice, keeping each piece partly above the rice so the skin stays crisp.

7. Reduce heat to low, cover the pan and simmer gently until the rice is tender and the chicken reaches 165 F, about 25 to 30 minutes; if the sauce is bubbling too hard lower the heat, and if the rice seems stuck to the bottom lift gently to check.

8. About 5 minutes before the end stir in the frozen peas so they heat through without getting mushy; if the sauce is too thin after cooking, uncover and simmer a few minutes to reduce, if too thick add a splash of broth.

9. Remove from heat and let the whole pan rest covered for 5 to 10 minutes so the rice finishes steaming and the juices settle, then taste and adjust salt and pepper.

10. Sprinkle the chopped parsley over everything, spoon the creamy sauce over the chicken and rice and serve; optional trick for extra crisp skin: pop the pan under a hot broiler 2 to 3 minutes just before serving, but watch it close so it doesnt burn.

Equipment Needed

1. Large heavy skillet with a lid, about 12 inch and oven safe if you want to broil
2. Tongs (or a wide spatula) to flip the thighs without tearing the skin
3. Wooden spoon or silicone spatula for scraping browned bits and stirring
4. Measuring cups and spoons for rice, broth, flour and seasonings
5. Liquid measuring cup or ladle for the chicken broth and cream
6. Chef knife and cutting board for onions, mushrooms and parsley
7. Instant read thermometer to confirm the chicken hits 165 F
8. Colander or fine mesh sieve to rinse the rice, plus paper towels to pat the chicken dry
9. Oven mitts and a plate to rest the cooked chicken before serving

FAQ

Can I use boneless, skinless chicken instead of bone in skin on thighs?

Yes, but cook time will be shorter and you lose some flavor. Boneless thighs or breasts need about 18 to 25 minutes total after searing, and breasts can dry out so watch temperature, pull them at 160 to 163°F since carryover heat will bring them to 165°F.

My rice is undercooked or mushy, what went wrong?

Undercooked usually means not enough liquid or not simmered covered long enough; add 1/4 cup extra hot broth, cover and cook 5 to 10 more minutes. Mushy means too much liquid or overcooking; next time reduce liquid a bit, and don't stir too much while it cooks.

Can I make this ahead or freeze leftovers?

Yes. Store in the fridge for 3 to 4 days. Freeze in airtight containers up to 2 months, but cream can separate a little when frozen. Reheat gently on low with a splash of broth, stir to recombine.

How do I get really crispy skin and still have tender rice?

Sear the skin side a few minutes in a hot pan with oil until deep brown and fat renders, then flip briefly. Remove chicken while you sweat the onions and toast the rice, add liquids and return the chicken on top, skin up, so it steams but stays crisp. If skin softens, you can broil for 2 to 4 minutes at the end.

Can I swap brown rice or other grains?

Brown rice needs more liquid and much more time, it's better cooked separately and stirred in near the end. Short grain, jasmine, or basmati will work but adjust liquid slightly and watch cooking time; follow the package as a guide and use a thermometer to check chicken doneness.

I need it gluten free or thicker, what do I do?

For gluten free use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) stirred into the cream near the end and simmer until thickened. To thicken without cornstarch, make a roux with the butter and flour at the start or reduce the sauce a bit before adding cream.

Creamy Smothered Chicken And Rice: The Ultimate Comfort Food Recipe Substitutions and Variations

Pro Tips

1. Let the thighs sit at room temperature for 20 to 30 minutes and pat them very dry before seasoning, even tuck some salt under the skin if you can. The drier the skin the better the crust, and the salt helps season the rice later so dont skimp.

2. Use a heavy skillet and get it good and hot, then sear skin side down without moving until a deep golden crust forms, dont crowd the pan or youll steam the skin. Reserve a bit of the rendered fat to cook the onions and mushrooms for extra flavor.

3. Rinse the rice until the water runs clear so it wont be gummy, then stir it into the simmering sauce so it is evenly distributed and nestle the chicken with the skin side up so it stays crisp. Try not to lift the lid too often, only peek if you think something is sticking.

4. Cook the flour with the vegetables a full minute to lose the raw taste and prevent lumps, or whisk it into a little cold cream first if youre nervous about clumps. If the sauce ends up too thin just remove the chicken and boil the sauce down, or make a quick slurry with flour or cornstarch and cold water and stir it in to thicken.

5. Add frozen peas only near the end so they stay bright, then let the pan rest covered 5 to 10 minutes off the heat so the rice finishes steaming and the juices settle. Use an instant read thermometer to make sure the chicken hits 165 F, and if you want extra crisp skin pop the pan under a very hot broiler for 2 to 3 minutes but watch it close so it doesnt burn.

Creamy Smothered Chicken And Rice: The Ultimate Comfort Food Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can't wait to share my creamy smothered chicken and rice that comes together in a single pan and deserves a place among Savory Chicken Dishes.

Servings

servings

Calories

613

kcal

Equipment: 1. Large heavy skillet with a lid, about 12 inch and oven safe if you want to broil
2. Tongs (or a wide spatula) to flip the thighs without tearing the skin
3. Wooden spoon or silicone spatula for scraping browned bits and stirring
4. Measuring cups and spoons for rice, broth, flour and seasonings
5. Liquid measuring cup or ladle for the chicken broth and cream
6. Chef knife and cutting board for onions, mushrooms and parsley
7. Instant read thermometer to confirm the chicken hits 165 F
8. Colander or fine mesh sieve to rinse the rice, plus paper towels to pat the chicken dry
9. Oven mitts and a plate to rest the cooked chicken before serving

Ingredients

2 pounds bone in skin on chicken thighs (about 6 to 8 thighs), trimmed if you want
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 teaspoon paprika (smoked paprika works too)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, thinly sliced or diced
8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups long grain white rice, rinsed
2 1/2 cups low sodium chicken broth
3/4 cup heavy cream
2 tablespoons all purpose flour
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
2 tablespoons chopped fresh parsley for garnish
1 cup frozen peas, optional but nice for color

Directions

Pat the chicken thighs very dry with paper towels, then season all over with the kosher salt, black pepper and paprika; this helps the skin crisp up and the salt actually seasons the rice later.
Heat the olive oil and 1 tablespoon of the butter in a large heavy skillet over medium high heat until shimmering, then add the chicken skin side down and sear without moving until deep golden and a lot of fat has rendered, about 8 to 10 minutes; flip and brown the other side 3 to 4 minutes, then remove the thighs to a plate. Dont crowd the pan or youll steam the skin.
Turn the heat to medium, add the remaining butter and the sliced onion, cook until soft and starting to color about 4 to 5 minutes, then add the sliced mushrooms and cook until they give up their liquid and brown, about 5 more minutes; add the minced garlic and cook 30 seconds till fragrant.
Sprinkle the flour over the vegetables and stir well, cook 1 full minute to remove the raw flour taste and help the sauce thicken.
Slowly pour in the chicken broth while scraping the browned bits from the pan with a wooden spoon, then stir in the heavy cream, Worcestershire sauce and thyme; bring the mixture to a gentle simmer.
Stir in the rinsed long grain rice so it is evenly distributed in the liquid, then nestle the seared chicken thighs skin side up into the rice, keeping each piece partly above the rice so the skin stays crisp.
Reduce heat to low, cover the pan and simmer gently until the rice is tender and the chicken reaches 165 F, about 25 to 30 minutes; if the sauce is bubbling too hard lower the heat, and if the rice seems stuck to the bottom lift gently to check.
About 5 minutes before the end stir in the frozen peas so they heat through without getting mushy; if the sauce is too thin after cooking, uncover and simmer a few minutes to reduce, if too thick add a splash of broth.
Remove from heat and let the whole pan rest covered for 5 to 10 minutes so the rice finishes steaming and the juices settle, then taste and adjust salt and pepper.
Sprinkle the chopped parsley over everything, spoon the creamy sauce over the chicken and rice and serve; optional trick for extra crisp skin: pop the pan under a hot broiler 2 to 3 minutes just before serving, but watch it close so it doesnt burn.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.