Can I use cooked chicken for this recipe?

Yes, you can use pre-cooked, shredded chicken to make this dish even faster. Skip the searing steps and add the cooked chicken along with the heavy cream in the final 5 minutes of simmering, just to warm it through.

Why is my sauce not thick enough?

The most common reason for a thin sauce is not cooking the flour (roux) long enough or not using enough of it. Ensure you cook the flour/fat mixture for at least one minute before adding the stock. Also, make sure your stock comes to a full simmer before adding the rice. The starches from the rice itself also contribute significantly to the final thickness.

What’s the difference between smothered chicken and chicken and dumplings?

While both are comfort foods, smothered chicken is a process where the chicken is seared and then cooked low and slow in a rich, savory gravy, usually served over rice. Chicken and dumplings is a soup-like stew where dropped balls of dough (the dumplings) are cooked directly in the simmering broth.

Can I add vegetables?

Absolutely. Adding vegetables is a great way to boost nutrition. I recommend stirring in frozen peas, corn, or diced bell peppers when you add the chicken stock. Sautéed mushrooms also make a fantastic addition to the sauce base.

Creamy Smothered Chicken and Rice: Easy Homemade Recipe

The Ultimate Homemade Recipe for Creamy Smothered Chicken and Rice

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A comforting, easy-to-make recipe for Creamy Smothered Chicken and Rice with tender chicken pieces, perfectly cooked rice, and a rich, velvety sauce. Ready in about an hour.

Author: Emily Parker
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs

1 tsp Kosher salt

1/2 tsp black pepper

1/2 tsp paprika

1/2 tsp dried Italian seasoning

2 tbsp olive oil or butter

1 small yellow onion, finely diced

2 cloves garlic, minced

1 cup uncooked long-grain white rice

3 cups low-sodium chicken stock

1/2 cup heavy cream

2 tbsp all-purpose flour

Fresh parsley, chopped (optional)

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Instructions

1. Pat the chicken dry and season with salt, pepper, paprika, and Italian seasoning.

2. Heat oil/butter in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown; set aside.

3. Reduce heat to medium. Cook onion in the same skillet for 3-4 minutes, scraping up the brown bits (fond). Stir in garlic for 1 minute.

4. Sprinkle flour over the onions and stir for 1 minute. Gradually whisk in the chicken stock until smooth and bring to a simmer.

5. Stir in the rice, reduce heat to low, cover, and simmer for 15-18 minutes without lifting the lid.

6. Gently stir in the heavy cream. Nestlé the partially cooked chicken back into the rice mixture.

7. Cover and simmer for 5-7 minutes until the chicken reaches 165°F and the rice is tender. Rest for 5 minutes and serve.

Notes

For a lighter dish, substitute heavy cream with half-and-half or evaporated milk.

Freezing is not recommended as the sauce may separate upon thawing.

Reheat gently on the stovetop, adding a splash of stock or milk to restore creaminess.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 2g
Sodium: 400mg
Fat: 25g
Saturated Fat: 20g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 45g
Cholesterol: 135mg

Find it online: https://www.flavourrecipe.com/creamy-smothered-chicken-and-rice/