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Smothered Chicken and Rice

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This easy, kid-friendly smothered chicken and rice recipe is a comforting one-pot dinner packed with juicy chicken, creamy sauce, and fluffy rice. Perfect for busy weeknights, it uses simple pantry staples and comes together in about 40 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs) or thighs
  • 1 cup long-grain white rice (uncooked; basmati or jasmine preferred)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup carrots, diced small
  • 1 cup celery, diced small
  • 1/2 cup frozen peas
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder (optional)
  • 2 tablespoons olive oil (or canola/vegetable oil)
  • Fresh chopped parsley (optional, for garnish)
  • Grated parmesan cheese (optional, for garnish)

Instructions

  1. Pat chicken dry with paper towels; season both sides with salt, pepper, paprika, and thyme. Let sit at room temperature for 5 minutes.
  2. Finely dice onion, carrots, and celery. Mince garlic. Measure out rice and broth.
  3. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken 3-4 minutes per side until golden brown (not cooked through). Remove to a plate.
  4. Lower heat to medium. Add onion, carrot, and celery to the pan. Sauté 4-5 minutes until softened, scraping up browned bits. Stir in garlic and cook 1 minute.
  5. Push veggies aside. Melt butter in the pan. Sprinkle flour over butter; whisk constantly for 1-2 minutes until light golden.
  6. Slowly pour in chicken broth and heavy cream, whisking to prevent lumps. Stir in uncooked rice.
  7. Nestle chicken back into the pan, spooning sauce over each piece. Reduce heat to low, cover, and simmer 20-25 minutes (35-40 minutes for brown rice).
  8. Scatter frozen peas over the top. Cover and cook 5 more minutes, until rice is tender and chicken juices run clear (internal temp 165°F).
  9. Remove from heat. Let stand 5 minutes. Sprinkle with parsley and parmesan if desired. Serve hot.

Notes

For gluten-free, use a gluten-free flour blend or cornstarch. For dairy-free, substitute coconut milk or plant-based creamer for cream and olive oil for butter. Brown rice can be used with a longer cook time. Add extra broth if rice absorbs too much liquid. Leftovers keep well and can be reheated with a splash of broth.

Nutrition

Keywords: smothered chicken, chicken and rice, one pot dinner, kid friendly, comfort food, easy chicken recipe, creamy chicken, weeknight dinner

Find it online: https://tempotaste.com/smothered-chicken-and-rice-recipe-easy-kid-friendly-dinner-idea/