Smothered Chicken and Rice

Riley Allen

Smothered Chicken and Rice

Smothered Chicken and Rice is a quick, satisfying dinner filled with tender chicken, savory rice, and a creamy, cheesy finish.

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Prep Time 20

Cook Time 10

Total Time 40

Servings: 6

Course: dinner

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large yellow onion finely chopped 1-1/2 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 see note 1
2-1/2 tablespoons flour
2 cups milk I use whole
2 cups chicken broth
1-1/4 cups uncooked rice I use basmati see note 2
Salt and pepper
1 gently packed cup freshly shredded sharp Cheddar cheese
1/4 cup finely chopped parsley optional for topping
1/2 cup heavy cream optional for serving
1/2 cup sour cream optional for serving
Seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1/4 teaspoon cayenne pepper optional

Equipment

Large skillet non-stick; with a fitted lid

Method

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 1/2 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 (you should see a small amount of liquid around the rice that will absorb during resting; see note 3 for trouble-shooting). Quickly cover again and let stand off heat for 10 minutes (see note 4).
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

Note 1: To use chicken breasts, slice in half widthwise to make 4 pieces, then lightly pound to even thickness. Season with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat, add chicken in a single layer, and cook 2–3 minutes per side until fully cooked. Transfer to a cutting board, cover with foil, rest 10 minutes, then chop into bite-sized pieces.

Note 2: Basmati rice cooks up fluffy; long grain rice works but is softer. Other types of rice not recommended.

Note 3: If the rice isn’t tender, increase the heat slightly and cook 2–3 minutes more, checking as needed. If it's cooking too quickly, add a splash of broth and lower the heat.

Note 4: Don’t skip the resting time; this lets the liquid absorb fully and keeps the rice from turning mushy.

Storage: 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.