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.

Ingredients

Scale

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)

Instructions

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.
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.
Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
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.
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.
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.
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.
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