Creamy Smothered Chicken and Rice Recipe

Introduction

This creamy smothered chicken and rice dish is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts are cooked in a rich, savory cream sauce and served over fluffy rice, creating a satisfying plate that’s simple to prepare.

Ingredients

• 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 cup heavy cream (can be substituted with half-and-half or a non-dairy product)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas (optional)
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon parsley, fresh or dried for garnish

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions, substituting chicken broth for water to add extra flavor. Set aside when done.
2. Step 2: While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
3. Step 3: Add minced garlic to the skillet and cook for another minute until fragrant.
4. Step 4: Season the chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place them into the skillet with the onions and garlic. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
5. Step 5: Remove the chicken from the skillet and set aside. Lower the heat and add heavy cream to the skillet, stirring to combine with the onions and garlic. Bring to a gentle simmer.
6. Step 6: If using, add the frozen peas to the cream sauce and cook for 2-3 minutes until heated through.
7. Step 7: Return the chicken to the skillet, nestling it into the creamy sauce. Simmer for an additional 5 minutes to warm the chicken and meld the flavors.
8. Step 8: Serve the smothered chicken over the cooked rice. Garnish with parsley if desired.

Tips & Variations

• For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
• Add sliced mushrooms or bell peppers to the skillet with onions for extra vegetables and flavor.
• Use chicken thighs instead of breasts for juicier meat, adjusting cooking time accordingly.
• Garnish with fresh herbs like thyme or basil for a fresh finish.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or cream to loosen the sauce if it becomes thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but cooking time and liquid amount will differ. Follow package instructions for brown rice and adjust broth quantity as needed.

What can I do if I don’t have a meat thermometer?

You can cut into the thickest part of the chicken to check doneness. The juices should run clear and the meat should be white with no pink. Cooking 5-6 minutes per side usually ensures it’s fully cooked.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.6 from 79 reviews

• Author: Andria
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Creamy Smothered Chicken and Rice recipe features tender, seasoned chicken breasts cooked in a rich and savory cream sauce with aromatic onions, garlic, and optional peas, served over perfectly cooked chicken broth-infused rice. It’s a comforting and hearty one-pan meal perfect for a satisfying dinner.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme

Rice

• 1 cup uncooked rice
• 2 cups chicken broth

Cream Sauce

• 1 cup heavy cream (can be substituted with half-and-half or a non-dairy product)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup frozen peas (optional)
• 2 tablespoons olive oil
• 1/2 teaspoon parsley (fresh or dried for garnish)

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Instructions

1. Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, substituting chicken broth for water to infuse extra flavor. Set aside once cooked.
2. Sauté Onions: While the rice cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until the onions become translucent and tender.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
4. Season and Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place the chicken in the skillet with the onions and garlic. Cook the chicken for 5-6 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F.
5. Prepare Cream Sauce: Remove the cooked chicken from the skillet and set aside. Lower the heat, then pour the heavy cream into the skillet, stirring to combine with the remaining onion and garlic mixture. Bring the sauce to a gentle simmer.
6. Add Peas: If using, add the frozen peas to the cream sauce and cook for 2-3 minutes until they are heated through and tender.
7. Combine Chicken and Sauce: Return the chicken breasts to the skillet, nestling them into the creamy sauce. Allow everything to simmer together for an additional 5 minutes so the chicken warms thoroughly and the flavors meld.
8. Serve: Serve the creamy smothered chicken over the cooked chicken broth-infused rice. Garnish with fresh or dried parsley if desired for added color and freshness.

Notes

• For a lighter version, substitute heavy cream with half-and-half or a non-dairy creamer.
• Ensure the chicken is cooked to an internal temperature of 165°F for safety.
• Rinsing the rice removes excess starch, which helps prevent it from becoming too sticky.
• Frozen peas add color and texture but can be omitted if preferred.
• This dish is best served fresh but can be refrigerated and reheated within 2 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: creamy chicken, smothered chicken, chicken and rice, dinner recipe, one pan chicken, creamy sauce chicken