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Close-up of creamy smothered chicken and rice recipe, featuring chicken pieces covered in a cheesy sauce over white rice with mixed vegetables.

Creamy Smothered Chicken and Rice

This recipe provides instructions for making a quick chicken dinner with creamy sauce served over rice and mixed vegetables.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Sauce
  • 1.5 pounds boneless, skinless chicken thighs trimmed of excess fat
  • 3 tablespoons unsalted butter
  • 1 cup diced yellow onion (from 1 medium onion)
  • 2 teaspoons kosher salt divided
  • 3 tablespoons all-purpose flour
  • 1.75 cups low-sodium chicken broth
  • 1/2 cup whole or 2% milk
  • 3/4 teaspoon freshly ground black pepper divided
  • 1/2 cup shredded cheddar cheese (4 ounces)
Rice and Vegetables
  • 3/4 cup uncooked long-grain white rice
  • 3 cups frozen mixed vegetables such as carrots, corn, peas, and green beans
For Serving
  • As needed Cooking spray
  • As needed Hot sauce for serving

Equipment

  • Large skillet
  • Saucepan

Method
 

  1. Cook the rice according to package directions in a saucepan. When done, stir in the frozen mixed vegetables and cover to keep warm.
  2. Season the chicken thighs with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
  3. Spray a large skillet with cooking spray and heat over medium-high heat. Cook the chicken thighs for 5 to 7 minutes per side until browned and cooked through. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the butter to the skillet. When the butter melts, add the diced onion and cook until softened, about 4 minutes. Stir in the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper.
  5. Whisk in the flour until combined with the butter and onions. Cook for 1 minute, stirring constantly.
  6. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally, until the sauce thickens slightly, about 5 minutes.
  7. Stir in the milk and the shredded cheddar cheese. Continue to cook until the cheese melts and the sauce is smooth. Taste and add more salt or pepper if needed.
  8. Return the cooked chicken thighs to the skillet. Spoon the sauce over the chicken. Let it simmer gently for 2 to 3 minutes to heat the chicken through.
  9. Serve the smothered chicken over the rice and vegetable mixture. Offer hot sauce on the side.

Notes

You can use chicken breasts instead of thighs, but adjust the cooking time as needed to prevent drying them out.