Okay, flavor adventurers, listen up! I have been in the kitchen cookin’ up a storm, and I have to share my latest obsession: creamy smothered chicken and rice.

This isn’t your grandma’s bland chicken and rice casserole. Nope! This is Cuba Queen-style, meaning it’s packed with bold flavors that will make your taste buds sing! I’m talkin’ about a creamy smothered chicken and rice recipe so good, that it has officially made it into my list of top 5 favorite comfort food chicken recipes.

I was testin’ and tweakin’ this creamy smothered chicken and rice, night after night, tryin’ to find the perfect balance of flavors.

The first few tries were…meh. Too bland. Not enough zing. I was missing that “bam!” factor that makes Cuba Queen recipes so unforgettable!

But then, I had a breakthrough! I swapped out one key ingredient for a bolder, more flavorful alternative. That’s when it all clicked. The creamy smothered chicken and rice became a symphony of deliciousness!

The aroma alone was intoxicating, a warm, inviting scent that promised pure comfort. And the taste? OMG. Creamy, savory, with just the right amount of spice. It was everything I wanted in a creamy smothered chicken and rice, and more. I knew I had absolutely nailed this creamy smothered chicken and rice recipe.

This creamy smothered chicken and rice recipe perfectly embodies the Cuba Queen philosophy: big, bold flavors that make every day feel like a celebration. It’s a dish that’s both comforting and exciting, familiar yet totally unique.

I’ve been making this creamy smothered chicken and rice non-stop ever since, and I’m so excited to finally share it with you! Get ready to turn your kitchen into a flavor playground, because this creamy smothered chicken and rice is about to become your new go-to dish!

INGREDIENTS You Need for This:

This creamy smothered chicken and rice ingredient list is SHORT but mighty! We’re talkin’ flavor powerhouses that come together to create something truly epic.

2 lbs boneless, skinless chicken thighs: This is my go-to for ultimate flavor and tenderness. Don’t even THINK about chicken breasts!
1 tbsp olive oil: For searing that chicken to golden-brown perfection.
1 large onion, chopped: The foundation of our flavorful sauce.
2 cloves garlic, minced: Because garlic makes everything better, right?
1 tsp smoked paprika: The secret to that irresistible smoky flavor.
1/2 tsp dried thyme: Adds a touch of earthiness to the dish.
1/4 tsp cayenne pepper: For a little kick! Adjust to your spice preference.
4 cups chicken broth: Use good quality broth for the best flavor.
1 cup long-grain rice: I prefer long-grain for its fluffy texture.
1 cup heavy cream: The secret to that luscious, creamy sauce.
1/2 cup grated Parmesan cheese: Adds a salty, savory note.
Salt and pepper to taste: Don’t be shy! Season generously.

Here’s the creamy smothered chicken and rice game-changer that will blow your mind: smoked paprika! It adds a depth of flavor that will take your creamy smothered chicken and rice to the next level. Trust me on this one.

You’ll find the best smoked paprika for this creamy smothered chicken and rice at your local spice shop, but good quality paprika in the grocery store will work too.

Splurge on the Parmesan cheese for this one creamy smothered chicken and rice ingredient – trust me! Freshly grated Parmesan has so much more flavor than the pre-grated stuff.

If you’re lookin’ for a budget-friendly alternative, use evaporated milk instead of heavy cream. It won’t be quite as rich, but it’ll still be delicious.

Here’s a flavor-boosting modification for your creamy smothered chicken and rice: add a squeeze of lemon juice at the end! It brightens up the dish and adds a touch of acidity.

Storage wisdom: chop your onion and mince your garlic ahead of time to save time when you’re cooking this creamy smothered chicken and rice dish.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get cookin’! Here’s how to make my creamy smothered chicken and rice, step-by-step. Don’t stress – your creamy smothered chicken and rice is going to be incredible!

Season the chicken thighs with salt, pepper, smoked paprika, thyme, and cayenne pepper. Don’t be afraid to be generous with the seasoning! We want that chicken packed with flavor.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side, or until golden brown. You’re not trying to cook them all the way through, just get a nice sear on them. Set the chicken aside.

Pro tip for creamy smothered chicken and rice perfection: don’t overcrowd the pan when searing the chicken! Sear them in batches if necessary to get a good sear on each piece.

Add the chopped onion to the skillet and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant.

Here’s where most people mess up their creamy smothered chicken and rice – but not you! Don’t burn the garlic! Burnt garlic is bitter and will ruin the flavor of your dish.

Pour in the chicken broth and bring to a boil, scraping up any browned bits from the bottom of the pan. Those browned bits are pure flavor, so don’t leave them behind!
Add the rice to the skillet and stir to combine. Place the seared chicken thighs on top of the rice. Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, or until the rice is cooked and the chicken is cooked through.

In my kitchen, this creamy smothered chicken and rice takes exactly 22 minutes to cook perfectly. But cooking times can vary depending on your stove and your skillet, so keep an eye on it!

This is where your creamy smothered chicken and rice transforms into pure magic. As it simmers, the rice absorbs the flavorful broth, and the chicken becomes incredibly tender.

Remove the skillet from the heat and stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste.

Your creamy smothered chicken and rice should look creamy and luscious, and smell absolutely divine! If it seems too thick, add a little more chicken broth or heavy cream to reach your desired consistency.

Let the creamy smothered chicken and rice sit for 5 minutes before serving, to allow the sauce to thicken slightly.

While your creamy smothered chicken and rice is working its magic, grab your camera – this is Instagram gold! This dish is so photogenic!

PRESENTATION:

Presentation is key, flavor adventurers! We eat with our eyes first, so let’s make this creamy smothered chicken and rice look as good as it tastes!

Serve this creamy smothered chicken and rice hot, right from the skillet. Garnish with a sprinkle of fresh parsley or chopped green onions for a pop of color.

People absolutely lose their minds when I serve this creamy smothered chicken and rice at dinner parties! It’s always a crowd-pleaser.

This creamy smothered chicken and rice absolutely slays at dinner parties! But it’s also perfect for a cozy weeknight meal.

For maximum impact, serve this creamy smothered chicken and rice with a simple side salad or some steamed green beans. The freshness of the vegetables will balance the richness of the dish.

Bold pairing suggestions: a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would pair perfectly with this creamy smothered chicken and rice. Or, for a non-alcoholic option, try a refreshing lemonade.

Instagram-worthy plating techniques: swirl a spoonful of the creamy smothered chicken and rice onto a plate, then top with a chicken thigh. Drizzle with a little extra cream sauce and garnish with fresh herbs.

Creative leftover transformations: turn your leftover creamy smothered chicken and rice into a delicious chicken and rice casserole! Simply mix the leftovers with some shredded cheddar cheese and bake in a casserole dish until bubbly and golden brown. You could even try this easy chicken and rice dinner by using the smothered chicken in a skillet over rice.

Seasonal creamy smothered chicken and rice variations I’ve tested: in the fall, I like to add roasted butternut squash to the dish. In the spring, I add asparagus.

FAQs:

Alright, flavor adventurers, let’s tackle some of your burning questions about this creamy smothered chicken and rice!

Q: Can I make this creamy smothered chicken and rice spicier?

A: Absolutely! Add more cayenne pepper to the dish, or use a spicier type of paprika. You could also add a pinch of red pepper flakes. I’ve had a lot of success tweaking this recipe to make it a more comfort food chicken recipe.

Q: What if I don’t have smoked paprika for my creamy smothered chicken and rice?

A: You can use regular paprika, but the smoked paprika really adds a unique flavor. If you don’t have any paprika at all, you can use a pinch of chili powder.

Q: Can I use chicken breasts instead of chicken thighs in my creamy smothered chicken and rice?

A: I don’t recommend it. Chicken thighs are much more flavorful and tender than chicken breasts. Chicken breasts tend to dry out when cooked in this way. But if you must use chicken breasts, be sure to cook them for a shorter amount of time to avoid overcooking them. Try using boneless, skinless chicken breasts if you are on a time crunch!

Q: How do I know when my creamy smothered chicken and rice is perfectly done?

A: The rice should be cooked through and the chicken should be cooked to an internal temperature of 165 degrees F. The sauce should be creamy and thickened. If you aren’t a fan of cooking chicken, you can also try this smothered chicken recipe with another type of protein of your choice!

Q: Can I make this creamy smothered chicken and rice in a slow cooker?

A: I haven’t tested this recipe in a slow cooker, but I think it would work well. Brown the chicken thighs in a skillet before adding them to the slow cooker. Then, add all of the other ingredients and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: Can I freeze creamy smothered chicken and rice?

A: Yes, you can freeze this dish. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Q: What should I serve with this creamy smothered chicken and rice?

A: This dish is delicious on its own, but it’s also great with a side salad, steamed vegetables, or crusty bread. I’ve tested this dish with a variety of sides, and my favorite is a simple green salad with a vinaigrette dressing.

Q: My creamy smothered chicken and rice came out too dry! How can I fix it?

A: Add a little more chicken broth or heavy cream to the skillet and stir to combine. Heat through and serve.

CONCLUSION:

This creamy smothered chicken and rice represents everything Cuba Queen stands for: bold flavors, comforting food, and a celebration of deliciousness! It’s a dish that’s both easy to make and incredibly satisfying.

My Creamy Smothered Chicken and Rice Power Tips:

Don’t skimp on the seasoning! The more flavor you pack into the chicken, the better.
Use good quality chicken broth! It makes a big difference in the flavor of the dish.
Don’t overcook the rice! It should be cooked through but still have a little bit of bite.

Here are some creamy smothered chicken and rice variations I’ve created and loved:

Spicy creamy smothered chicken and rice: Add a pinch of red pepper flakes and a dash of hot sauce.
Mushroom creamy smothered chicken and rice: Add sliced mushrooms to the skillet along with the onion and garlic. You can use any type of mushroom you like.
Vegetable creamy smothered chicken and rice: Add your favorite vegetables to the skillet along with the onion and garlic. Some good choices include carrots, peas, and green beans. This creamy chicken and rice skillet is a great way to incorporate different vegetables!

The spicy creamy smothered chicken and rice version gets the biggest reactions! People love the extra kick.

I’m so confident that you’re going to love this creamy smothered chicken and rice recipe! I want you to make this creamy smothered chicken and rice your signature dish and share it with everyone you know. It will surely beat out all other chicken and rice casserole recipes!

I know you can do it, flavor adventurers! Get in the kitchen and start creating some delicious creamy smothered chicken and rice memories! For more inspiring recipe ideas, check out Cuba Queen’s Chicken Parmesan Grilled Cheese!

Don’t forget to share your results with me on social media! I can’t wait to see your creations!

You can also try other amazing recipes such as Chicken With Spinach and Mushrooms | Craving Something Healthy or Mamaw’s Chicken and Rice Casserole Recipe.

While you are in the mood for some amazing flavor, you should also check out these recipes: Cuba Queen’s Chicken Parmesan Grilled Cheese , Garlic Parmesan Chicken Skewers and Cuba Queen’s One-Pan Chicken Feta Pomegranate.

If you are looking for any additional tips, this Facebook group may be helpful: What are good recommendations for smothered chicken over rice in …. If you are looking for some other comfort food options, you may like Cuba Queen’s One-Pan Chicken Feta Pomegranate.

creamy smothered chicken and rice

Print Recipe

This creamy smothered chicken and rice is the ultimate comfort food. Tender chicken breasts are smothered in a rich, flavorful sauce and served over fluffy rice.

Author: Quinn
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
8 ounces sliced mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
1/4 cup chopped fresh parsley
Cooked rice, for serving

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Instructions

Season chicken breasts with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides and cooked through, about 5-7 minutes per side. Remove chicken from skillet and set aside.
Add onion and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth.
Bring to a simmer and cook until sauce has thickened, about 5-7 minutes.
Stir in heavy cream and parsley. Season with salt and pepper to taste.
Return chicken to the skillet and spoon sauce over the top. Simmer for 5 minutes to heat through.
Serve over cooked rice.

Notes

For an extra layer of flavor, try adding a splash of white wine to the sauce while it’s simmering.