Name: Easy Creamy Smothered Chicken with White Rice – Comfort Food Favorite
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs cut into chunks; 2 teaspoons Creole seasoning; ¾ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 2 tablespoons butter; 1 small onion, finely chopped; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 2 cups chicken broth; 1 teaspoon chicken bouillon powder; 1 cup heavy cream; 1 teaspoon Dijon mustard (optional); ¼ teaspoon salt (adjust to taste); ¼ teaspoon black pepper; 2 tablespoons chopped fresh cilantro, for garnish; 1½ cups long grain white rice; 3 cups water or chicken broth; ¾ teaspoon salt

Ingredients

Scale

4 boneless, skinless chicken thighs cut into chunks
2 teaspoons Creole seasoning
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups chicken broth
1 teaspoon chicken bouillon powder
1 cup heavy cream
1 teaspoon Dijon mustard (optional)
¼ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
2 tablespoons chopped fresh cilantro, for garnish
1½ cups long grain white rice
3 cups water or chicken broth
¾ teaspoon salt

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Instructions

Pat the chicken dry with paper towels. Season both sides with Creole seasoning, ¾ teaspoon salt, and ½ teaspoon black pepper.
Heat olive oil in a large skillet over medium heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove and set aside.
In the same skillet, melt the butter. Add chopped onions and sauté for 3–4 minutes until soft. Stir in garlic and cook for 30 seconds.
Add the flour and whisk for 1–2 minutes to form a roux.
Slowly pour in chicken broth while whisking. Stir in bouillon powder and heavy cream. Simmer for 5–7 minutes until thickened. Season with salt and pepper to taste.
Return the chicken to the pan, spoon some gravy over the top, cover, and simmer on low heat for 10–15 minutes until the chicken is fully cooked.
While the chicken simmers, rinse the rice. In a saucepan, bring water or broth and salt to a boil. Stir in the rice, cover, reduce heat, and simmer for 15 minutes. Let rest for 5 minutes before fluffing with a fork.
Serve the smothered chicken over the rice, ladle gravy over the top, and garnish with chopped cilantro.

Notes

Toast the rice in a little oil before adding liquid for a subtle nutty flavor.
Cut the chicken into similar-sized pieces for even cooking.
If the sauce thickens too much, add a splash of warm broth or milk.
Let the dish sit briefly before serving so the sauce clings better.
Freshly grated cheese melts smoother than pre-shredded.
Add a squeeze of lemon juice or fresh herbs before serving for brightness.

Author: Emma
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Skillet
Cuisine: American