Best Smothered Chicken and Rice Recipe

Steam curls up from the valve and your stomach starts talking back. The hiss from the quick release kinda sparks that giddy feeling in your belly, y'all know what I mean. When you catch that smell of onions and garlic mingling up with tender chicken, it just pulls you in.

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There's this soft, homey feel that hits you when you peek beneath the lid after the slow release phase. You notice the luscious sauce clinging to each bite of rice and chicken, making you wanna dive right in. It's like a cozy, warm hug on a plate, nothing fancy but totally comforting.

And don’t forget that tender pull of the chicken thighs cooked just right. You see it, you feel it when your fork slides through easy with no fight. The mushrooms, if you toss 'em in, add that earthy note that rounds out the whole meal perfectly, makin' your kitchen smell like heaven’s open.

The Truth About Fast Tender Results

• The pressure cooker uses steam and pressure to break down proteins quick, getting that tender chicken faster than stove top simmering.
• Quick release is your go-to when you want to stop cooking fast and keep your rice from gettin mushy.
• Natural release lets the flavors settle real nice and can make your chicken even softer if you got a bit more time.
• Keeping your heat at medium helps the sauce thicken up gently without burning the bottom of the pot.
• Using bone-free thighs makes it cook evenly and tender, no fuss with bones while diggin in.

The Complete Shopping Rundown

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• Unsalted butter for that creamy richness, usually about 2 tablespoons.
• Good olive oil to get a nice sauté going on your onions and garlic.
• One large yellow onion that’s finely chopped up real good, about 1 and a half cups.
• Fresh garlic cloves, gotta have about 2 big ones minced fine.
• Baby bella mushrooms if you want that extra umami flavor, sliced up.
• Boneless skinless chicken thighs, cut into bite-size pieces. This really makes it tender.
• Flour, just a couple tablespoons to help thicken the sauce.
• Whole milk to pour in for rich creaminess, about 2 cups.
• Chicken broth, 2 cups to add savory depth and help cook the rice.
• Basmati rice uncooked, ‘bout one and a quarter cups for fluffy grains.

Walking Through Every Single Move

1. First up, heat the butter and olive oil in a large skillet, medium heat is best so nothing burns quick.
2. Add your finely chopped onion and let it soften up for around five minutes, stirring ‘round now and then so it don’t stick.
3. Next toss in the garlic and mushrooms if you’re using ‘em and sauté just a couple of minutes till everything smells good.
4. Now add the chicken pieces, cook till they’re browned good on all sides. It’ll be about five to six minutes; the smell here is real comforting.
5. Sprinkle over your flour and stir it in so it coats all the chicken nice. This step helps thicken the sauce later fast.
6. Gradually pour in your milk and chicken broth, keep stirrin so it mixes smooth with no lumps. Give it a few minutes as it thickens up a bit.
7. Stir in your uncooked rice and turn your heat down low. Cover tight with the lid so it cooks evenly and tender.
8. Let it simmer for 18-20 minutes till rice is soft and chicken is tender to that perfect pull. Then remove from heat and sit covered awhile before servin.

Easy Tweaks That Make Life Simple

• If you’re rushin, use quick release right after cooking so the rice won’t get mushy.
• Swap out regular cheddar for a sharper or milder cheese, whatever suits your taste buds.
• Use frozen mushrooms if fresh ain’t around, just thaw ‘em quick before tossin in.
• Instead of chopping onion fine, buy pre-chopped ones to skip that prep work.
• Mix in pre-cooked rotisserie chicken for an ultra-fast dinner hack, just add it near the end.

Your First Taste After the Wait

You lean in with your spoon and catch that creamy sauce that just clings so good to each bite of chicken and rice. The sharp cheddar melts in with every bite, giving it such richness that perks up your whole palate.

The tender chicken pull is real satisfying, it just kinda falls apart but still juicy and full of those deeply cooked-in spices. You notice the paprika’s warmth and the thyme’s subtle herb punch throughout.

The soft mushrooms add this earthy bite that plays real nice next to the buttery sauce. Every spoonful feels like comfort and heartiness wrapped up in one.

That little bit of cayenne you choose to sprinkle gives a gentle kick not too much, just enough to wake up those taste buds for round two. You’re gonna wanna keep coming back for more.

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Keeping Leftovers Fresh and Ready

Let leftovers cool a bit then store in airtight containers so they don’t dry out or pick up fridge smells. It keeps the creamy texture just right.

Reheat in a skillet over low heat adding a splash of milk or broth to loosen the sauce if it’s thickened up too much. Stir gently so it warms evenly all around.

You can freeze portions in freezer-safe bags, pressing out all the air, for up to three months. Thaw slowly in the fridge before reheating so everything comes out tender like fresh.

The FAQ Section You Actually Need

• Can I use chicken breasts instead of thighs? Sure, but chicken breasts can dry out quicker so watch your cook time and maybe go for natural release to keep them tender.
• What’s the best rice type here? Basmati works really well for fluffiness and texture but jasmine or long grain could do fine too, just keep the same liquid ratio.
• Can I skip the mushrooms? Yep, mushrooms add flavor but you can leave ‘em out if you’re not a fan or don’t have any on hand.
• How do I know when to quick release or natural release? Quick release is great to stop the cooking fast, especially for rice so it’s not mushy. Natural release is better if you want softer chicken and fuller flavor meld.
• Is it okay to add extra cheese? Heck yeah, cheese lovers rejoice! Toss in more cheddar as you like for a cheesier dish. Just sprinkle on top at the end if you want it melty.
• What if my sauce is too thick? Just stir in a little extra milk or broth during reheating to thin it out to your liking.

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Smothered Chicken and Rice

A creamy, homey dish full of flavor with tender chicken, savory rice, mushrooms, and cheddar cheese, perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 6 servings

Calories 630 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 2 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 ½ cups yellow onion finely chopped
• 2 garlic cloves minced
• 1 cup baby bella mushrooms sliced, optional
• 1 pound boneless skinless chicken thighs cut into bite-size pieces
• 2 ½ tablespoon flour
• 2 cups milk whole
• 2 cups chicken broth
• 1 ¼ cups basmati rice uncooked
• 1 cup sharp Cheddar cheese shredded
• ¼ cup parsley finely chopped, optional
• ½ cup heavy cream optional
• ½ cup sour cream optional
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• ¼ teaspoon cayenne pepper optional
• Salt and pepper to taste

Instructions

 

Instructions

• Heat butter and olive oil in a large skillet over medium heat.
• Add chopped onion, cook for about 5 minutes until softened.
• Add garlic and optional mushrooms, sauté for 2 minutes.
• Add chicken, cook until browned on all sides, about 5-6 minutes.
• Sprinkle in flour, stir until chicken is coated.
• Gradually pour in milk and broth while stirring to avoid lumps. Let it thicken.
• Stir in uncooked rice, reduce heat, and cover with lid.
• Simmer for 18-20 minutes until rice is soft and chicken is tender.
• Remove from heat, let rest covered for 10 minutes before serving.

Notes

Let leftovers cool slightly before sealing to store in fridge or freezer. Add splash of milk or broth while reheating to keep sauce creamy.