Description
Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender boneless chicken breasts cooked in a rich, creamy sauce served over perfectly cooked rice. This easy-to-make recipe combines savory spices, garlic, and onions with a luscious cream sauce and optional peas for added color and nutrition, making it ideal for weeknight dinners or family meals.
Ingredients
Scale
Chicken and Rice
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup rice (uncooked)
- 2 cups chicken broth
Cream Sauce and Vegetables
- 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)
Seasonings and Oils
- 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
- 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 but use chicken broth instead of water for enhanced flavor. Once cooked, set the rice aside.
- Sauté onions: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until softened and translucent, releasing their sweetness.
- Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- 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, cooking for 5 to 6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
- Make the cream sauce: Lower the heat and pour the heavy cream into the same skillet, stirring to blend it with the onion and garlic mixture and any browned bits from cooking the chicken. Bring the sauce to a gentle simmer, stirring occasionally.
- Add peas: If using, stir in the frozen peas and cook for 2 to 3 minutes until they are warmed through and tender.
- Simmer chicken in sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Allow everything to simmer together for 5 more minutes to let the flavors meld and ensure the chicken is fully heated.
- Serve: Spoon the creamy smothered chicken and sauce over the prepared rice. Garnish with fresh or dried parsley if desired, then serve warm.
Notes
- Substitute heavy cream with half-and-half or a plant-based cream for a lighter or dairy-free option.
- Use fresh peas instead of frozen if available for a sweeter taste and better texture.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Leftover smothered chicken and rice can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- For added flavor, you can deglaze the skillet with a splash of white wine or lemon juice before adding the cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg
Keywords: creamy chicken, smothered chicken, chicken and rice, easy dinner, creamy sauce, one pan chicken recipe, dinner recipe
