Smothered Chicken and Rice
A flavorful dish of chicken thighs and rice smothered in a creamy sauce with seasonal ingredients.
Equipment
- large skillet
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped (1-½ cups)
- 2 large garlic cloves minced (1 tbsp)
- 1 cup sliced mushrooms optional (I use baby bella)
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 2.5 tablespoons flour
- 2 cups milk I use whole
- 2 cups chicken broth
- 1.25 cups uncooked rice I use basmati
- Salt to taste
- Pepper to taste
- 1 cup freshly shredded sharp Cheddar cheese gently packed
- ¼ cup finely chopped parsley optional, for topping
- ½ cup heavy cream optional, for serving
- ½ cup sour cream optional, for serving
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional
Instructions
- Melt butter and heat oil in a large skillet over high heat. Add onion and cook 3–5 minutes, until golden. Add mushrooms and cook 2–3 minutes more, stirring occasionally.
- Stir in cubed chicken and garlic. Season to taste (I add ½ teaspoon each of salt & pepper). Cook, stirring only occasionally, until chicken turns white on the outside, about 5 minutes (it doesn’t need to be cooked through yet).
- Stir in the rice and all seasonings. Cook, stirring constantly, for 2 minutes.
- Reduce heat to medium. Sprinkle in flour and stir constantly for 1 minute. Gradually whisk in half the milk until smooth, then add the rest. Stir in broth while whisking constantly.
- Bring to a simmer. Cover, reduce heat to medium-low, and cook 10–12 minutes.
- Remove lid. The rice should be tender and the liquid mostly absorbed. Quickly cover again and let stand off heat for 10 minutes.
- Stir in half the cheese. Smooth the surface, sprinkle with the remaining cheese, cover, and let stand until melted. Stir gently and if you'd like a creamier consistency, add in heavy cream gradually while stirring gently. Serve hot, topped with parsley and scoops of sour cream if desired.
Notes
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk if needed.
Nutrition
Serving: 1servingCalories: 630kcalCarbohydrates: 45gProtein: 32gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 141mgSodium: 518mgPotassium: 548mgFiber: 1gSugar: 7gVitamin A: 813IUVitamin C: 7mgCalcium: 311mgIron: 2mg
Tried this recipe?Let us know how it was!