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Close-up of creamy smothered chicken and rice recipe topped with peas, carrots, and corn.

Creamy Smothered Chicken and Rice

This recipe provides instructions for making creamy smothered chicken and rice. It is a quick chicken dinner that yields consistent results.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Cooking spray
  • 3 tablespoons Unsalted butter
  • 1 cup Diced yellow onion from 1 medium onion
  • 2 teaspoons Kosher salt divided
  • 3 tablespoons All-purpose flour
  • 1 3/4 cups Low-sodium chicken broth
  • 1/2 cup Whole or 2% milk
  • 3/4 teaspoon Freshly ground black pepper divided
  • 3/4 cup Uncooked long-grain white rice
  • 3 cups Frozen mixed vegetables such as carrots, corn, peas, and green beans
  • 1 1/2 pounds Boneless, skinless chicken thighs trimmed of excess fat
  • 1/2 cup Shredded cheddar cheese 4 ounces
  • Hot sauce for serving

Equipment

  • Large skillet
  • Measuring cups and spoons

Method
 

  1. Season the chicken thighs with half of the kosher salt and half of the black pepper.
  2. Spray a large skillet with cooking spray and melt the butter over medium heat.
  3. Add the diced onion to the skillet and cook until softened, about 5 minutes.
  4. Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
  5. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer.
  6. Stir in the milk, remaining salt, and remaining pepper. Add the uncooked rice and frozen vegetables. Stir to combine.
  7. Nestle the seasoned chicken thighs into the rice mixture in the skillet.
  8. Cover the skillet, reduce the heat to low, and cook for 18 to 20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165 degrees F).
  9. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese over the chicken and rice. Cover again for 5 minutes to allow the cheese to melt.
  10. Serve hot with hot sauce, if desired.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 10gCholesterol: 150mgSodium: 650mgFiber: 4gSugar: 5g

Notes

Check the chicken temperature to confirm it is fully cooked. If the liquid reduces too quickly before the rice is done, add a small amount of extra broth or water.

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