I’m sharing a quick chicken and creamy rice recipe that uses one surprising pantry shortcut to make busy weeknights so much simpler.

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I got tired of weeknight dinners that take forever so I screwed around until this Quick And Easy Creamy Smothered Chicken And Rice actually worked every time. I use boneless skinless chicken thighs or breasts with long grain white rice and somehow the rice drinks up the creamy sauce and everything just sort of melts together.

You’ll think its too simple to be worth the fuss, but there is a little magic when it comes out right. I call it my Chicken And Creamy Rice trick, perfect for nights you want something fast that still feels a bit special.

Why I Like this Recipe

– I love how comforting it is, like a warm hug after a long day.
– It doesnt make a huge mess so I actually cook it on weeknights when I’m tired.
– Gives lots of leftovers that still taste good the next day so my lunches are sorted.
– Super forgiving, I can forget about it for a bit and it still turns out tasty, and I can change it up with whatever I got.

Ingredients

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Chicken thighs or breasts: main protein, filling and helps muscle repair, stays juicy.
Long grain white rice: comforting carbs for energy, light grains that soak up sauce.
Cremini mushrooms: earthy bite, add umami and some fiber, shrink a lot cooked.
Yellow onion: sweet when caramelized, gives base flavor and natural sugars to sauce.
Garlic cloves: tiny but powerful, gives aroma and savory depth not sweetness.
Heavy cream or half and half: makes dish rich and silky, adds fat and body.
Chicken broth: savory liquid base, adds sodium and warmth and boosts rice flavor.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs or breasts, trimmed and cut into 1 inch pieces

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup all purpose flour

2 tablespoons olive oil or vegetable oil

2 tablespoons unsalted butter

1 medium yellow onion, thinly sliced

3 cloves garlic, minced

8 ounces cremini or white mushrooms, sliced (optional)

1 cup long grain white rice

2 cups low sodium chicken broth

1/2 cup heavy cream or half and half

1 teaspoon Dijon mustard (optional)

1/2 cup frozen peas or mixed veggies (optional)

2 tablespoons chopped fresh parsley for garnish

1 tablespoon fresh lemon juice (optional, for brightness)

How to Make this

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1. Mix the salt, pepper, smoked paprika, garlic powder, onion powder and flour in a shallow bowl; toss the chicken pieces in that mixture until they’re evenly coated, shaking off excess flour.

2. Heat oil and butter in a large deep skillet over medium high heat until shimmering. Work in batches if needed so you don’t crowd the pan; sear the chicken until golden on all sides, about 2 to 3 minutes per side, it does not need to be fully cooked. Transfer chicken to a plate and leave the browned bits in the pan.

3. Reduce heat to medium and add the sliced onion to the same pan, scrape up the browned bits with a wooden spoon. Cook the onion until soft and starting to brown, about 4 to 5 minutes, then add the mushrooms if using and cook another 3 minutes until they give up liquid.

4. Stir in the minced garlic and cook 30 to 45 seconds until fragrant, then add the rice and stir for about 1 minute to coat and slightly toast it.

5. Pour in the chicken broth, scraping the bottom of the pan to loosen any stuck bits, then stir in the heavy cream or half and half and the Dijon if using. Bring the mixture to a simmer.

6. Nestle the seared chicken pieces back into the rice mixture, along with any juices on the plate. Cover the pan with a tight fitting lid, reduce heat to low and simmer gently until rice is tender and chicken is cooked through, about 18 to 20 minutes.

7. Remove the lid, stir in the frozen peas or mixed veggies if using, and cook uncovered 2 to 3 minutes to heat them through. If the sauce is too thin, simmer a little longer uncovered, if too thick, splash in a tablespoon or two of broth.

8. Off the heat stir in the lemon juice if using, taste and adjust salt and pepper. Let the skillet rest 5 minutes so the rice absorbs more flavor and the sauce thickens.

9. Sprinkle with chopped parsley and serve straight from the pan. Tip: don’t stir constantly while it simmers, and searing in batches gives you better browning and more flavor.

Equipment Needed

1. Large deep skillet with tight fitting lid, you’ll want a heavy pan for good browning
2. Shallow bowl for the flour and spice mix, to toss the chicken in
3. Cutting board and chef’s knife for trimming and slicing onion mushrooms and chicken
4. Tongs for searing and nesting the chicken back into the rice
5. Wooden spoon to scrape up browned bits and stir the rice
6. Measuring cups and spoons for the broth cream spices and rice
7. Liquid measuring cup or small pitcher for pouring broth and cream
8. Plate or tray to rest the seared chicken and catch juices before returning to the pan

FAQ

Can I use chicken breasts instead of thighs? Yes, breasts work fine, just cut into 1 inch pieces and watch the cook time because they cook faster and can dry out. Sear until lightly browned then finish cooking with the rice and broth so they stay juicy, aim for 165 F internal temp.

Can I swap the white rice for brown rice or quinoa? You can, but adjust liquids and time. Brown rice needs more liquid and longer cook time, about 2 1/2 to 3 cups broth for 1 cup brown rice and roughly 40 to 45 minutes simmering covered. Quinoa uses about 1 3/4 cups broth for 1 cup quinoa and cooks in 15 to 20 minutes.

How do I make this dairy free or lower fat? Use full fat coconut milk or a cashew cream instead of heavy cream, and skip the butter or use extra oil. Or use regular milk with 1 teaspoon cornstarch mixed in to thicken, the flavor will be a bit different but still creamy.

How do I keep the rice creamy but not gummy? Use long grain white rice, the 1 to 2 ratio (1 cup rice to 2 cups broth) is good, simmer covered and don’t stir a lot while it cooks. Rinsing the rice removes starch and makes it less sticky, but rinsing will also reduce some creaminess.

Can I make this in the oven or slow cooker? Yes. For oven: after searing the chicken, add rice and broth to the pan, cover and bake at 350 F for about 25 to 30 minutes until rice is tender. For slow cooker: brown the chicken first, add rice and broth and cook on low until rice is done, about 2 to 3 hours depending on your cooker, add cream at the end.

How long will leftovers keep and how do I reheat them? Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to revive the sauce. Freezing with the cream in it can make the texture grainy, so if you plan to freeze, leave out the cream and add fresh cream when reheating.

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

Chicken (1 1/2 lb): swap for boneless turkey breast, same weight and cook the same way. For a vegetarian twist use extra-firm tofu — press, cube, pat dry, toss in flour and brown a bit longer, and use vegetable broth instead of chicken broth.
All purpose flour (1/4 cup): use cornstarch instead (about 2 tablespoons) for a lighter, crisp coating and a silkier gravy, or use a gluten free 1:1 baking flour at the same amount if you need GF.
Heavy cream or half and half (1/2 cup): swap with plain Greek yogurt thinned with a little milk (temper the yogurt by stirring in hot liquid slowly so it doesn’t curdle), or use full fat coconut milk for a dairy free option.
Long grain white rice (1 cup): use brown rice but increase broth to about 2 1/4 cups and allow 40 to 45 minutes cooking time, or use quinoa (1 cup quinoa to about 1 3/4 cups broth, cooks ~15-20 min), or for low carb use cauliflower rice—add it at the end and cook 3 to 5 minutes, no extra long simmer needed.

Pro Tips

– Dry the chicken well with paper towels and let it sit at room temp for 15 minutes before you flour it, otherwise it steams not sears. Press the flour on lightly and shake off the excess, and don’t crowd the pan; do it in batches so you actually get brown crust and those tasty browned bits.

– If you use breasts, cut them smaller or reduce the final simmer time, cause they overcook faster than thighs. A quick internal temp check of 160 to 162°F while it’s resting will keep them juicy, since carryover will bring them to safe temp.

– Add the cream near the end off the heat or right after you reduce to low, not while it’s a rolling simmer, otherwise it can separate. If the sauce is too thin simmer uncovered a few minutes, or whisk a tablespoon of flour into a little cold broth before stirring it in for instant body.

– Season in layers, taste as you go, and save the lemon and Dijon for last, they wake up the whole dish. And toss the frozen peas in at the very end so they stay bright and not mushy.