Creamy Smothered Chicken and Rice
A warm and fulfilling dish featuring tender chicken thighs, rich cream, and hearty rice that absorbs luscious flavors, creating a comforting meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs, cut into chunks
- 1 cup chicken broth or water as a substitute
- 1½ cups long grain white rice
- 3 cups water or chicken broth for cooking rice
Seasonings
- 2 teaspoons Creole seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chicken bouillon powder
Base Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional) adds a tangy flavor if desired
- 2 tablespoons chopped fresh cilantro, for garnish for garnish
Instructions
Preparation
- Season the chicken chunks with Creole seasoning, salt, and black pepper. Set aside.
- Heat olive oil and butter in a large skillet over medium heat until the butter melts.
Cooking Chicken
- Add the seasoned chicken to the skillet and cook until browned on all sides. Set aside once done.
Building the Sauce
- In the same skillet, add the chopped onion and cook until soft and translucent.
- Stir in minced garlic and sauté until fragrant.
- Sprinkle flour over onion and garlic mixture, stirring to create a roux.
- Gradually pour in chicken broth while stirring to prevent lumps, and let it thicken.
- Add chicken bouillon powder and heavy cream, stirring until well combined.
- Stir in Dijon mustard if using.
Finishing the Dish
- Return the cooked chicken to the skillet and let everything simmer gently.
- In a separate pot, cook the rice according to package instructions using water or chicken broth.
- Once the chicken is hot and the sauce thickened, mix in the cooked rice.
- Garnish with fresh cilantro and serve warm.
Notes
Consider adding frozen peas or diced bell peppers during cooking for added nutrition and color. Store leftovers in airtight containers for up to three days, or freeze for longer storage.