Creamy Smothered Chicken And Rice Recipe
Creamy Smothered Chicken and Rice is a comforting, flavorful one-pan meal featuring tender boneless chicken breasts cooked in a rich, savory cream sauce with aromatic herbs and garlic. Served over fluffy chicken broth-infused rice and optionally complemented by sweet peas, this dish is perfect for a hearty family dinner or an elegant, cozy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Low Lactose
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 rice (uncooked)
- 2 cups chicken broth
Sauce and Vegetables
- 1 cup heavy cream (can substitute half-and-half or non-dairy cream)
- 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 the package instructions using chicken broth instead of water to infuse extra flavor. Once cooked, set aside.
- Sauté Onions: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until they become translucent and soft.
- Add Garlic: Stir in the minced garlic to the skillet and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Season and Cook Chicken: Season the chicken breasts with paprika, salt, black pepper, and dried thyme evenly on all sides. Place the chicken in the skillet along with the onions and garlic. Cook each side for 5-6 minutes until golden brown and fully cooked through (internal temperature should reach 165°F).
- Prepare Cream Sauce: Remove the cooked chicken from the skillet and set aside. Lower the heat and add the heavy cream to the skillet, stirring to combine it with the residual onion and garlic. Bring the mixture to a gentle simmer to thicken slightly.
- Add Peas: If using, stir in the frozen peas and cook for 2-3 minutes until they are heated through and tender.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them into the creamy sauce. Allow everything to simmer together for an additional 5 minutes to meld the flavors and warm the chicken thoroughly.
- Serve: Spoon the creamy smothered chicken and sauce over the cooked chicken broth rice. Garnish with parsley if desired and serve immediately.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a non-dairy alternative.
- Make sure to check the internal temperature of chicken to ensure it reaches 165°F for safe consumption.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Use chicken broth instead of water when cooking rice for richer flavor.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Nutrition
- Serving Size: 1 chicken breast with approx. 1/4 cup cooked rice and sauce
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: creamy chicken recipe, smothered chicken, chicken and rice, easy dinner recipe, one-pan chicken dish, family meal, comfort food
