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Smothered Chicken and Rice Recipe
Ash Tyrrell

Smothered Chicken and Rice Recipe

I absolutely love a good one-pan meal, and this Smothered Chicken and Rice has quickly become a new favorite in my house. It's the kind of comforting, hearty dish that feels like a warm hug on a plate.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter - This adds a rich flavor base right from the start.
  • 1 tablespoon olive oil - Combining it with butter prevents the butter from browning too quickly.
  • 1 large yellow onion finely chopped - A finely chopped onion distributes flavor evenly throughout the dish.
  • 2 large garlic cloves minced - Freshly minced garlic provides a much better aroma and taste than pre-minced versions.
  • 1 cup sliced mushrooms - Baby bella mushrooms are a great choice for their earthy flavor but white mushrooms work well too.
  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces - Thighs stay more tender and juicy than breasts in this type of recipe.
  • 2-1/2 tablespoons all-purpose flour - This is the key to thickening the sauce and giving it a creamy texture.
  • 2 cups milk - I recommend using whole milk for the richest creamiest sauce possible.
  • 2 cups chicken broth - Use a quality broth as it forms the primary flavor base for the rice.
  • 1-1/4 cups uncooked basmati rice - Basmati rice cooks up light and fluffy which is perfect for this dish.
  • Salt and pepper to taste - Season as you go for the best results.
  • 1 gently packed cup freshly shredded sharp Cheddar cheese - Shredding your own cheese is a must; it melts so much better than the pre-shredded kind.
  • 1/4 cup finely chopped fresh parsley - This adds a pop of color and fresh flavor at the end.
  • 1/2 cup heavy cream optional - For an even creamier, more decadent finish.
  • 1/2 cup sour cream optional - A dollop on top provides a cool, tangy contrast.

Method
 

  1. Start by melting the butter with the olive oil in your large skillet over high heat. Add the finely chopped onion and cook for about 3 to 5 minutes, until it becomes soft and golden. Then, add the sliced mushrooms and continue to cook for another 2 to 3 minutes, stirring occasionally until they have released their moisture and started to brown.
  2. Now, stir in the cubed chicken pieces and the minced garlic. Season them generously with salt and pepper. Cook everything together, stirring only once in a while, for about 5 minutes. You're looking for the chicken to turn white on the outside; it doesn't need to be fully cooked through at this stage, as it will finish cooking with the rice.
  3. Add the uncooked rice and all of the seasonings from the blend (garlic powder, onion powder, thyme, paprika, and cayenne) to the skillet. Stir constantly for about 2 minutes. This step toasts the rice and spices, which deepens their flavor and adds another layer of complexity to the final dish.e
  4. Reduce the heat to medium and sprinkle the flour over the contents of the skillet. Stir constantly for one minute to cook out the raw flour taste. Slowly whisk in half of the milk until the mixture is smooth, then add the rest of the milk, followed by the chicken broth, whisking continuously to prevent any lumps from forming.
  5. Bring the mixture to a gentle simmer. Once it's bubbling lightly, cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 10 to 12 minutes. After this time, remove the lid; the rice should be tender and most of the liquid absorbed. Quickly cover the skillet again and remove it from the heat to let it stand for 10 minutes. This resting period is critical for the rice to finish steaming and absorb the remaining liquid perfectly.
  6. Uncover the skillet and stir in half of the shredded Cheddar cheese until it's melted and combined. If you want an extra creamy texture, this is when you would gradually stir in the optional heavy cream. Smooth the surface of the mixture, sprinkle the remaining cheese on top, cover the skillet for a minute or two until the cheese is beautifully melted, and then serve hot, garnished with fresh parsley and a dollop of sour cream.

Notes

  • I can't stress this enough: shred your own cheese. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly. Taking a couple of extra minutes to grate a block of sharp cheddar makes a huge difference in the texture of the sauce.
  • Don't skip the 10-minute resting period at the end. I know it's tempting to dig right in, but this step is crucial. It allows the rice to finish steaming and absorb all that flavorful liquid, ensuring it's fluffy and not mushy.
  • I always taste and adjust the seasoning right before serving. The flavors meld and change as the dish cooks, so a final check for salt and pepper can take it from good to great.
  • If your pan looks a little dry while the rice is simmering, don't be afraid to add a small splash of chicken broth. Different stovetops and pans can affect cooking times, so it's good to keep an eye on it.