What’s the best way to thicken the sauce for creamy smothered chicken and rice?

To thicken the sauce in creamy smothered chicken and rice, use a quick cornstarch slurry or let the sauce simmer uncovered until it reduces. The goal is a smooth, velvety consistency that clings to the chicken and rice without turning soupy. Some also stir in a spoonful of cream cheese for extra body and richness.

Can I make creamy smothered chicken and rice in a slow cooker?

Yes, it’s a great slow cooker meal! Start by browning the chicken for extra flavor, then transfer it to your slow cooker with the sauce ingredients (except the cream). Let it cook on low until the chicken is tender, then stir in the cream during the final 20–30 minutes to keep it smooth. Serve over rice or fold in cooked rice just before serving for a low-effort, high-comfort dinner.

What’s a good substitute for heavy cream in creamy smothered chicken and rice?

If you need a substitute for heavy cream in creamy smothered chicken and rice, try half-and-half, evaporated milk, or full-fat coconut milk. Each option keeps the sauce creamy and flavorful without overwhelming the dish. Greek yogurt also works if stirred in at the end for a lighter, tangy twist.

Creamy Smothered Chicken and Rice

Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern Inspired
Ingredients: 2 tablespoons olive oil; 2 lbs chicken thighs or breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 2 tablespoons butter; 1 small onion, diced; 3 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon dried parsley; 1 teaspoon cornstarch mixed with 1 tbsp water (optional, for thickening); 1.5 cups long-grain white rice; 3 cups water or chicken broth (for rice)

Description

Creamy Smothered Chicken and Rice is a classic Southern-inspired comfort food recipe that combines seared chicken with a rich, savory cream sauce over perfectly cooked long-grain rice. This one-skillet meal is easy to prepare in under 45 minutes, making it ideal for busy weeknights or cozy family dinners.

Ingredients

2 tablespoons olive oil
2 lbs chicken thighs or breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon cornstarch mixed with 1 tbsp water (optional, for thickening)
1.5 cups long-grain white rice
3 cups water or chicken broth (for rice)

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Instructions

Season and Sear the Chicken: Season chicken with salt, pepper, paprika, garlic powder, and onion powder. Heat olive oil in a skillet and sear chicken 4–5 minutes per side until golden. Remove and set aside.
Sauté Aromatics: In the same skillet, melt butter and cook diced onion until translucent. Add garlic and sauté until fragrant.
Make the Creamy Sauce: Pour in chicken broth and stir, scraping the pan. Add heavy cream, thyme, parsley, and season to taste. Simmer for 5 minutes. Stir in cornstarch slurry if desired.
Cook the Rice: In a separate pot, rinse rice, then cook in water or broth until fluffy, about 15 minutes.
Smother the Chicken: Return chicken to the sauce and simmer covered for 10–15 minutes until cooked through.
Serve: Plate rice and top with creamy smothered chicken. Spoon extra sauce on top and garnish with parsley.

Notes

Use chicken thighs for a juicier result. To lighten the recipe, substitute heavy cream with half-and-half or coconut milk. For added flavor, cook the rice in broth instead of water.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Southern Inspired