Description
This comforting Smothered Chicken and Rice recipe features tender chicken thighs cooked with onions, garlic, and mushrooms in a creamy, cheesy sauce. Basmati rice is cooked directly in the skillet, absorbing all the savory flavors, then topped with sharp cheddar cheese and optional parsley, sour cream, and heavy cream for extra richness. Perfect as a hearty weeknight dinner, this one-pan meal delivers creamy, flavorful satisfaction in just 40 minutes.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, finely chopped (about 1-1/2 cups)
- 2 large garlic cloves, minced (1 tablespoon)
- 1 cup sliced mushrooms (optional, baby bella recommended)
- 1 pound boneless skinless chicken thighs, cut into bite-size pieces
- 2-1/2 tablespoons flour
- 2 cups whole milk
- 2 cups chicken broth
- 1-1/4 cups uncooked basmati rice
- Salt and pepper, to taste
- 1 gently packed cup freshly shredded sharp cheddar cheese
- 1/4 cup finely chopped parsley (optional, for topping)
Optional Ingredients for Serving
- 1/2 cup heavy cream
- 1/2 cup sour cream
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Cook Onion & Mushrooms: Melt butter and heat olive oil in a large skillet over high heat. Add the finely chopped onion and cook for 3 to 5 minutes until golden and softened. Add sliced mushrooms (if using) and cook for an additional 2 to 3 minutes, stirring occasionally.
- Add Chicken & Garlic: Stir in the bite-size chicken thigh pieces and minced garlic. Season with salt and pepper (about 1/2 teaspoon each). Cook, stirring only occasionally, until the chicken turns white on the outside, about 5 minutes. The chicken does not need to be fully cooked at this point.
- Add Rice & Seasonings: Stir in the uncooked basmati rice and all the dried seasonings: garlic powder, onion powder, dried thyme, paprika, and cayenne pepper if using. Cook while stirring constantly for 2 minutes to toast the rice and blend the flavors.
- Make The Sauce: Reduce the heat to medium. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook the flour. Gradually whisk in half of the milk until smooth, then add the remaining milk while continuing to whisk. Next, whisk in the chicken broth, ensuring there are no lumps and the sauce is well combined.
- Simmer: Bring the mixture to a simmer. Cover the skillet, reduce heat to medium-low, and cook for 10 to 12 minutes until the rice is tender and most of the liquid is absorbed.
- Rest: Remove the lid. The rice should be tender with a small amount of liquid remaining that will absorb during resting. Cover again and let the skillet stand off the heat for 10 minutes to allow the rice to finish cooking and thicken the sauce.
- Finish and Serve: Stir in half of the shredded sharp cheddar cheese until melted and combined. Smooth the surface of the rice mixture, sprinkle the remaining cheese evenly on top, cover, and let stand until the cheese melts. For creamier texture, gently stir in heavy cream gradually. Serve hot, garnished with chopped parsley and optional dollops of sour cream if desired.
Notes
- Use boneless skinless chicken thighs cut into bite-size pieces to ensure quick, even cooking and tender texture.
- Use basmati rice for its fluffy texture and fragrant aroma; other long-grain rice varieties may also work.
- If the rice is undercooked or liquid remains after cooking, allow it to rest covered off heat to absorb liquid and finish cooking.
- Heavy cream and sour cream are optional but add richness and creaminess to the dish if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
