Quick And Easy Creamy Smothered Chicken And Rice For Busy Weeknights Recipe

I’m sharing my Quick and Easy Creamy Smothered Chicken and Rice with a little ingredient swap that turns it into one of the best Easy Dinners For Moms on busy weeknights.

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I make this Quick And Easy Creamy Smothered Chicken And Rice when weeknights go sideways and I still want something that feels a little special. Boneless skinless chicken thighs get silky and smothered over long grain white rice, and somehow it reads like a fussier dish than it is.

There’s a tiny trick I use that gives it a almost-too-rich mouthfeel, so people assume I spent ages on it, even when I didn’t. It lives squarely in my Cheap Easy Meal Recipes folder and it’s become my staple Chicken And Creamy Rice for chaotic nights.

You’ll want to taste that secret.

Ingredients

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Chicken thighs: protein rich, keeps the dish juicy, higher fat than breast meat
Long grain white rice gives quick carbs, simple energy and mild texture
Mushrooms add umami and fiber, low calorie, boost savory depth without extra fat
Heavy cream makes sauce silky and rich, high in fat and calories, use sparingly
Sour cream adds tang and creaminess, brings a bit of acidity, smooth mouthfeel
Cheddar cheese melts into the rice, adds sharpness, extra salt calcium and comforting flavor
Onion and garlic give sweetness when browned, garlic adds punch, both add antioxidants
Olive oil contains healthy monounsaturated fats, great for searing, adds a light fruity note

Ingredient Quantities

1 1/2 lb boneless skinless chicken thighs, trimmed, about 680 g

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp paprika (optional, but i like it)

2 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, diced

3 cloves garlic, minced

8 oz cremini or button mushrooms, sliced, about 225 g (optional)

2 tbsp all purpose flour

1 cup long grain white rice, rinsed

2 1/4 cups low sodium chicken broth

1/2 cup heavy cream

1/2 cup sour cream, room temp

1/2 cup shredded cheddar cheese

1 tsp dried thyme or 1 tbsp fresh thyme leaves

2 tbsp chopped fresh parsley for garnish

How to Make this

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1. Pat the chicken dry, season both sides with the salt, pepper and paprika, then cut into bite size pieces or leave whole if you prefer, either works fine.

2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium high until shimmering, add the chicken and sear until golden, about 3 to 4 minutes per side, don’t worry if it’s not cooked through, transfer chicken to a plate.

3. Add the remaining butter to the skillet, toss in the diced onion and cook until softened about 4 minutes, stir in the sliced mushrooms and cook until they release their moisture and brown, then add the minced garlic and cook 30 seconds until fragrant.

4. Sprinkle the flour over the veggies and stir for about 1 minute to cook the raw flour taste, this will thicken the sauce so don’t skip it.

5. Stir in the rinsed rice so each grain is coated, then pour in the chicken broth and add the thyme, scrape up any browned bits from the bottom of the pan and bring to a gentle boil.

6. Nestle the seared chicken back into the skillet, reduce the heat to low, cover and simmer gently until the rice is tender and chicken is cooked through about 18 to 20 minutes, avoid lifting the lid too often.

7. Remove the lid, stir in the heavy cream, sour cream and shredded cheddar until melted and silky, taste and adjust salt and pepper, if the mixture is too thick add a splash more broth or cream, if it’s too thin simmer uncovered a few minutes to thicken.

8. Let the skillet rest off the heat for 5 minutes so the sauce settles, sprinkle with chopped parsley and serve warm, extra cheddar on top is great if you want more gooeyness.

Tip: use room temperature sour cream so it blends smoother, keep some extra broth nearby to fix texture, and rinsing the rice removes starch so it won’t get gluey.

Equipment Needed

1. Large heavy skillet with a tight-fitting lid (10 to 12 inch)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Tongs and a slotted spoon
7. Fine-mesh sieve or small colander to rinse the rice
8. Small plate or bowl to rest the seared chicken
9. Liquid measuring cup and a box grater for the cheddar

FAQ

Q: Can I use boneless skinless chicken breasts instead of thighs? A: Yes, you can, but breasts cook faster and can dry out, so slice them thinner or pound them a bit and watch the internal temp — 165°F is safe. Reduce simmer time a few minutes and check often so they stay tender.

Q: I dont have all purpose flour, can I make it gluten free? A: Totally. Use 1 tbsp cornstarch mixed with 2 tbsp cold water as a slurry, add it near the end to thicken, or swap in a 1:1 gluten free flour blend. Both work fine, just stir to avoid lumps.

Q: Can I use brown rice or another rice instead of long grain white? A: You can, but brown rice needs more liquid and a lot more time, about 40 to 45 minutes and extra broth. For quick weeknights stick with long grain white rice. Or cook brown rice separately and fold into the creamy chicken at the end.

Q: How do I store and reheat leftovers so it stays creamy? A: Store in an airtight container up to 3 to 4 days in the fridge. Reheat gently on the stove with a splash of broth or cream, stirring until warmed through, or microwave in short bursts stirring between. Freezes okay up to 2 months but texture can change, especially the sour cream/cheese.

Q: Can I make it lighter or dairy free? A: For lighter, swap half the heavy cream for low fat milk and skip some cheese, but add a bit more flour to thicken. For dairy free try canned coconut cream and a dairy free cheese, add them at the end and dont boil hard so it keeps a smooth texture.

Q: My rice turned out gummy or undercooked, what did I do wrong? A: Usually liquid ratio or heat. Rinse the rice, measure broth accurately, simmer gently with lid on, and dont stir too much while it cooks. If undercooked add a little more hot broth, cover and cook until tender. If gummy, next time reduce stirring and check heat so it simmers not roils.

Quick And Easy Creamy Smothered Chicken And Rice For Busy Weeknights Recipe Substitutions and Variations

Chicken thighs → boneless skinless chicken breasts (same weight). Slice into 1 inch pieces so they cook evenly, sear slightly less time, and keep an eye so they dont dry out.
Long grain white rice → jasmine or basmati for similar texture, or use brown rice but increase broth to 2 3/4 cups and add ~20 minutes extra cooking time.
Heavy cream + sour cream → 1 cup plain full fat Greek yogurt thinned with 2 tbsp milk, stir in off the heat to avoid curdling; for a lighter swap use 1 cup half and half instead of the heavy cream.
Shredded cheddar → Monterey Jack, Colby, or grated Gruyere for great melt and flavor; for a milder lighter option use mozzarella and add a pinch of smoked paprika or cayenne for punch.

Pro Tips

– Let the sour cream sit at room temp for at least 20 minutes so it blends smooth, and if you’re worried about curdling stir a spoonful of the hot sauce into the sour cream first, then mix that back into the skillet. This keeps the sauce silky instead of split, and yes, heavy cream likes to be warmed up a bit too.

– Pat the chicken really dry and don’t crowd the pan when searing, you want a fast, hot sear for color not to cook it all the way. If you crowd the pan you’ll steam instead of brown, and browned bits are where most of the flavor comes from.

– Rinse the rice to remove excess starch so it wont get gluey, but also toast the rinsed rice briefly in the pan with the veggies and a little butter before you add broth, that gives the rice a nuttier flavor and helps each grain stay separate.

– Keep extra hot chicken broth handy to fix texture at the end, add a splash at a time if it’s too thick, or simmer a minute or two if it’s too thin. Let the skillet rest off the heat for 5 minutes before serving so the sauce firms up a bit, and grate your own cheddar fresh for better melt and flavor.

Quick And Easy Creamy Smothered Chicken And Rice For Busy Weeknights Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Quick and Easy Creamy Smothered Chicken and Rice with a little ingredient swap that turns it into one of the best Easy Dinners For Moms on busy weeknights.

Servings

servings

Calories

901

kcal

Equipment: 1. Large heavy skillet with a tight-fitting lid (10 to 12 inch)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or heatproof spatula
6. Tongs and a slotted spoon
7. Fine-mesh sieve or small colander to rinse the rice
8. Small plate or bowl to rest the seared chicken
9. Liquid measuring cup and a box grater for the cheddar

Ingredients

1 1/2 lb boneless skinless chicken thighs, trimmed, about 680 g
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp paprika (optional, but i like it)
2 tbsp olive oil
2 tbsp unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
8 oz cremini or button mushrooms, sliced, about 225 g (optional)
2 tbsp all purpose flour
1 cup long grain white rice, rinsed
2 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1/2 cup sour cream, room temp
1/2 cup shredded cheddar cheese
1 tsp dried thyme or 1 tbsp fresh thyme leaves
2 tbsp chopped fresh parsley for garnish

Directions

Pat the chicken dry, season both sides with the salt, pepper and paprika, then cut into bite size pieces or leave whole if you prefer, either works fine.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium high until shimmering, add the chicken and sear until golden, about 3 to 4 minutes per side, don’t worry if it's not cooked through, transfer chicken to a plate.
Add the remaining butter to the skillet, toss in the diced onion and cook until softened about 4 minutes, stir in the sliced mushrooms and cook until they release their moisture and brown, then add the minced garlic and cook 30 seconds until fragrant.
Sprinkle the flour over the veggies and stir for about 1 minute to cook the raw flour taste, this will thicken the sauce so don’t skip it.
Stir in the rinsed rice so each grain is coated, then pour in the chicken broth and add the thyme, scrape up any browned bits from the bottom of the pan and bring to a gentle boil.
Nestle the seared chicken back into the skillet, reduce the heat to low, cover and simmer gently until the rice is tender and chicken is cooked through about 18 to 20 minutes, avoid lifting the lid too often.
Remove the lid, stir in the heavy cream, sour cream and shredded cheddar until melted and silky, taste and adjust salt and pepper, if the mixture is too thick add a splash more broth or cream, if it's too thin simmer uncovered a few minutes to thicken.
Let the skillet rest off the heat for 5 minutes so the sauce settles, sprinkle with chopped parsley and serve warm, extra cheddar on top is great if you want more gooeyness.
Tip: use room temperature sour cream so it blends smoother, keep some extra broth nearby to fix texture, and rinsing the rice removes starch so it won’t get gluey.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.