Description
A creamy Southern-style chicken and rice recipe featuring juicy seared chicken, velvety sauce, and tender rice cooked to perfection in one comforting dish.
Ingredients
For the Chicken:
2 lbs chicken thighs or chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 tablespoons olive oil
For the Sauce:
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cornstarch mixed with 1 tablespoon water
For the Rice:
1 1/2 cups long-grain white rice
3 cups water or chicken broth
Instructions
1. Season chicken with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a skillet and sear 4–5 minutes per side until golden. Remove and set aside.
2. Melt butter in the same skillet. Add onion and sauté 3 minutes, then add garlic and cook 30 seconds.
3. Add chicken broth to deglaze the pan. Stir in cream, thyme, parsley, salt, and pepper. Simmer 5 minutes, then add cornstarch slurry if needed to thicken.
4. Rinse rice until water runs clear. Bring water or broth to a boil, add rice, cover and cook 15 minutes. Let rest 5 minutes and fluff.
5. Return chicken to the skillet with sauce. Cover and simmer 10–15 minutes until chicken is tender and coated.
6. Serve chicken over rice and pour creamy sauce on top. Garnish with parsley.
Notes
Add mushrooms or spinach for variety.
Use half-and-half instead of cream for a lighter version.
Store leftovers up to 3 days or freeze for 2 months.
Add cayenne or Cajun seasoning for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg