Creamy Smothered Chicken with White Rice
Rich, savory, and southern-style comforting—this Creamy Smothered Chicken with White Rice is a hearty dish that brings all the flavors of home cooking in one satisfying plate. Tender chicken chunks coated in a velvety gravy, all served over fluffy white rice—pure comfort in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
For the Chicken:
4 boneless, skinless chicken thighs, cut into chunks
2 tsp Creole seasoning
¾ tsp salt
½ tsp black pepper
2 tbsp olive oil
For the Creamy Gravy:
2 tbsp butter
1 small onion, finely chopped
3 garlic cloves, minced
2 tbsp all-purpose flour
2 cups chicken broth
1 tsp chicken bouillon powder
1 cup heavy cream
1 tsp Dijon mustard (optional)
¼ tsp salt (or to taste)
¼ tsp black pepper
2 tbsp chopped fresh cilantro, for garnish
For the Rice:
1½ cups long grain white rice
3 cups water or chicken broth
¾ tsp salt
Instructions
Cook the Rice:
In a saucepan, bring water or broth and salt to a boil. Add rice, reduce to a simmer, cover, and cook for 15–18 minutes until fluffy.
Prepare the Chicken:
Season chicken with Creole seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and brown chicken pieces for 5–7 minutes. Remove and set aside.
Make the Gravy:
In the same pan, melt butter. Add onion and cook until soft, then stir in garlic and cook 1 more minute.
Sprinkle in flour and cook, stirring, for 1–2 minutes.
Slowly whisk in chicken broth and bouillon powder. Let it simmer until slightly thickened.
Stir in cream and Dijon mustard (if using), and return chicken to the pan.
Simmer for 10–12 minutes until chicken is cooked through and sauce is rich and creamy.
Notes
Serve:
Spoon the creamy chicken over the rice and garnish with fresh cilantro.
Nutrition
- Calories: 540
- Fat: 35g
- Carbohydrates: 28g
- Protein: 30g