Creamy Smothered Chicken and Rice – Comfort Food Classic with Rich, Savory Sauce
This Creamy Smothered Chicken and Rice is the ultimate comfort food—tender chicken thighs simmered in a rich, creamy gravy and served over perfectly cooked rice. A cozy, satisfying dinner that’s easy to make and full of flavor.
Equipment
- Large skillet or sauté pan with lid
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Optional: cheese grater
Ingredients
- 1.5 lbs chicken breasts or thighs
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tsp paprika
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 packet ranch seasoning mix
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- 1 cup shredded sharp cheddar cheese
- Optional: chopped parsley or chives for garnish
Instructions
- Season chicken with salt, pepper, and paprika.
- Sear chicken in olive oil over medium-high heat until golden (about 3–4 minutes per side). Remove and set aside.
- Add rice to the pan and stir briefly.
- Pour in broth, scraping up browned bits.
- Stir in cream, sour cream, ranch mix, garlic powder, onion powder, and thyme.
- Return chicken to pan, nestling into the rice.
- Cover and simmer on low for 25–30 minutes, until rice is tender and chicken is cooked through.
- Sprinkle cheese over the top and cover for 2–3 minutes to melt.
- Garnish with fresh herbs and serve warm.
Notes
- Use full-fat dairy for the creamiest texture.
- Chicken thighs stay juicier during simmering.
- Add veggies like spinach or mushrooms for extra nutrition.
- For spice, include cayenne or jalapeños.
- Substitute cauliflower rice for a low-carb version.
- Let chicken rest before slicing to retain juices.
- Add cheese at the end to prevent curdling.