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Creamy Smothered Chicken and Rice

Tender chicken smothered in silky cream sauce made with heavy cream, chicken broth, and Worcestershire sauce, served over fluffy rice. This Southern-inspired one-pan dinner delivers ultimate comfort in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken thighs or breasts about 700g
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive oil or butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 teaspoon Worcestershire sauce
  • 3 cups cooked white or brown rice for serving
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • large skillet
  • Spatula
  • Measuring cups and spoons
  • meat thermometer

Method
 

  1. Pat chicken completely dry with paper towels and season generously on both sides with salt, pepper, smoked paprika, and Italian seasoning.
  2. Heat olive oil or butter in a large skillet over medium-high heat until shimmering. Add chicken and brown for 4-5 minutes per side until golden. Remove chicken and set aside on a plate.
  3. In the same skillet, add diced onions and cook for 3-4 minutes until soft, fragrant, and lightly golden. Add minced garlic and cook for 1 minute more.
  4. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux and eliminate the raw flour taste.
  5. Gradually pour in chicken broth while stirring continuously to prevent lumps. Add heavy cream and Worcestershire sauce.
  6. Let the sauce simmer for 3-4 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.
  7. Nestle the browned chicken back into the skillet, spooning sauce over the top. Reduce heat to low and simmer for 10-15 minutes until chicken reaches an internal temperature of 165°F and is fork-tender.
  8. Serve the creamy smothered chicken over warm cooked rice, drizzling extra sauce on top and garnishing with fresh chopped parsley.

Notes

For juiciest results, use chicken thighs. Sauce thickens upon standing; add a splash of broth when reheating. Store in airtight containers for up to 3 days in refrigerator or freeze for up to 2 months.
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