Creamy Smothered Chicken and Rice

ByClaire Laurent July 25, 2025

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Let Me Tell You About Creamy Smothered Chicken and Rice

Okay, so here’s the thing—some nights you just need something that hugs you back, you know? That’s what this recipe’s always been for me. My mum used to make her version of smothered chicken and rice on those school nights when the sky would be spitting rain and everyone just wanted to knock about in fuzzy socks and eat something hot out of a bowl (Honestly, I still do. Grown-ups aren’t as different as you’d think). Also, one time I accidentally used coconut milk in place of cream—don’t recommend—but that’s another story. Anyway, let’s get to the good stuff.

Why You’ll Love This (Or, Why I Keep Making It)

I make this when I want dinner to do all the heavy lifting—like, absolute minimum effort, but it tastes like you went to the sort of trouble that makes people say, “wow, you did all this on a Tuesday?” My family goes a bit loopy for this because it’s creamy, salty, and filling, and honestly, you can eat it out of a mug if you want. (Shh, I totally have when I can’t be bothered with dishes.) Honestly, the only bit that ever bugged me was waiting for the rice to cook through, but now I just crank up the heat for a couple minutes if it’s dragging its feet and it sorts itself out.

The Ingredients (Plus Some Swaps If You’re Feeling Lazy)

4 boneless, skinless chicken thighs (or breasts, though thighs stay juicier in my opinion; if I’m in a pinch, I just cut up a rotisserie chicken from the shop—works fine!)
1 cup uncooked white rice (jasmine is lush, but I’ve used long grain or even basmati in a pinch, just don’t tell my grandmother)
1 medium onion, chopped – red or yellow, or honestly, a handful of frozen diced onions if you can’t be bothered

2 cloves garlic, minced (or a teaspoon of that jarred stuff, which is a fridge MVP)
1 can (10 oz) cream of chicken soup, or cream of mushroom if you’re feeling wild (my friend Jenn swears by it)
1 cup chicken broth—homemade if you’re fancy, or any supermarket version, cube or carton, I’m not judging

1/2 cup milk or half-and-half (or just a splash of whatever you have—once used oat milk and nobody noticed)
1 cup peas (frozen is totally fine, sometimes I add frozen spinach instead, just dump it in)
1/2 teaspoon paprika

1/2 teaspoon dried thyme
Salt and pepper, definitely to taste—taste as you go, otherwise you’ll end up with a bland dinner and trust me, I’ve done it
Optional: A handful of shredded cheddar or mozzarella to melt on top at the end. Not necessary, but who ever complained about more cheese?

How I Put It Together (And Where I Usually Sneak a Taste)

Brown the chicken: Heat a big old skillet (or Dutch oven, if you’re posh) over medium heat. Splash in a bit of oil, then add the chicken. Cook a few minutes per side until golden but not cooked through—don’t stress about perfection. Remove and set aside.
Soften the onions: Toss your onions in the same pan (add more oil if it’s getting dry). Stir until soft, about 5 minutes. This is when I usually sneak a taste, just to check the onions aren’t raw, but also because I’m impatient.
Add garlic, spices, and rice: Chuck in the garlic, paprika, and thyme. Give it a stir for 30 seconds so it smells great, then tumble in the rice. Let it toast for a minute—it adds flavor, promise. (Don’t worry if it looks a bit weird at this stage—it always does!)

Pour in liquids: Dump in the cream of chicken soup, broth, and milk. Stir until mostly smooth—if it’s a bit lumpy, it’ll sort itself out. Season with a bit of salt and pepper, but hold back; you can always add more later.
Return chicken & simmer: Nestle the chicken (and those tasty juices) back into the pan. Bring to a simmer, cover, and lower the heat. Cook for about 20ish minutes, until the rice is cooked and chicken is done. If the rice looks dry, add a splash more milk or broth and keep going. I usually have a peek at 15 minutes—if you’re like me and get distracted, just set a timer.
Add peas & cheese: Stir in the peas (straight from the freezer is fine) and sprinkle cheese over the top if you’re using it. Cover for another 5 minutes, just to melt everything together.

Final taste & serve: Taste for seasoning—throw in more salt or pepper if needed. Let it sit uncovered for a few minutes so things thicken up. Serve hot, preferably in your biggest bowl.

Things I’ve Learned the Hard Way (Notes)

If you use chicken breast, don’t overcook or they’ll get kinda chalky. Actually, thighs are just easier for this recipe, but you do you.
The rice keeps soaking up the sauce as it sits—so if you like it looser, add a splash more broth before serving. Or just eat quickly (that’s what happens here).

Once I used brown rice and had to add, like, another 20 minutes. Don’t recommend unless you’ve got patience of a saint.
Frozen peas go in right at the end, otherwise they go all army-green and unimpressive.

Variations I’ve Actually Tried

I once swapped in mushrooms instead of peas—delicious, but my kids looked at me like I’d lost the plot.

Added a splash of hot sauce once. Actually, that was pretty good if you like a bit of a kick.
Tried making it dairy-free with coconut milk, as I said earlier—nope, didn’t do it for me. Tasted almost like pudding crossed with curry. If you figure out a proper dairy-free version, let me know!

What If I Don’t Have Fancy Equipment?

I usually use my big cast iron skillet (it’s seen better days, but it works). But really, any deep-ish frying pan or even a big saucepan will do the trick. Worst case, just use whatever you’d make a big batch of spaghetti in—just keep an eye on the liquid.

How to Store (Though It Never Lasts Here)

Stick leftovers in an airtight container in the fridge. It’ll keep for about 2 days, probably more, but honestly, it’s never survived the first 24 hours in my house (midnight snacks, what can I say?). Heat up with a splash of broth or milk if it’s looking a bit thick.

Serving It Up (And My Family’s Odd Traditions)

Honestly, just a big spoon and a bowl is all you need, but sometimes I scatter some chopped parsley on top to look like I know what I’m doing. My brother insists on serving it with hot sauce on the side—Texas Pete, to be precise (here it is, if you’re curious). And, if there’s bread around, we sop up the creamy sauce with whatever’s left.

Things I Wish I Knew Before (Pro Tips)

I once tried to rush the rice by cranking the heat—ended up with burnt rice welded to the pan. Don’t do that. Patience is your friend, or at least, low heat is.

Taste as you go, especially for salt. It’s way easier to add more than to fix a salty disaster later.
If you’re reheating, add a bit of broth to loosen things up. Otherwise, it goes a bit stodgy—not ideal.

You Asked, I Answered (FAQ)

Can I use brown rice? Technically, yes, but you’ll be waiting a good bit longer. I did it once and dinner was at 9pm, so plan ahead!

What about veggies? I sometimes toss in chopped carrots or even a handful of spinach—just chuck ’em in with the peas and it mostly works out.
Is it freezer friendly? Sort of, but the rice can get mushy. It’s fine for lunches, but, honestly, tastes way better fresh.
Can I make this in a slow cooker? You probably could, but I haven’t tried it. If you do, let me know how it goes! I found some folks chatting about it on Reddit Slowcooking if you want to dig around.

Why is my sauce too thick/thin? If it’s thick, add more milk or broth. If it’s thin, just let it sit uncovered for a bit. Also, sometimes it just does what it wants and you have to roll with it.

Anyway, let me know if you make it, or if you have some wild twist. I’m always game for a bit of kitchen experimentation—except, maybe, for coconut milk. Learned that lesson the hard way. Here’s another version I riffed off once, if you want to see how the pros do it. Cheers—and happy cooking!