Creamy Smothered Chicken And Rice Recipe
This Creamy Smothered Chicken and Rice recipe is a comforting and flavorful dish featuring tender boneless chicken breasts cooked in a rich, creamy sauce, served over fluffy rice enhanced with chicken broth. With simple ingredients like garlic, onion, and peas, it’s the perfect hearty meal for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
Chicken and Seasonings
- 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
Sauce and Vegetables
- 1 cup heavy cream (can substitute half-and-half or 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. Cook the rice according to package instructions, using chicken broth instead of water for extra flavor. Once cooked, set aside.
- Sauté Onions: 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 and fragrant.
- Add Garlic: Stir minced garlic into the skillet and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Season and Cook Chicken: Season chicken breasts evenly with paprika, salt, black pepper, and thyme. Place them in the skillet with onions and garlic. Cook for 5-6 minutes per side or until golden brown and internal temperature reaches 165°F (74°C).
- Make Cream Sauce: Remove chicken from skillet and set aside. Lower heat and pour in heavy cream, stirring well to combine with the flavorful bits left in the pan. Bring sauce to a gentle simmer.
- Add Peas (Optional): Stir in frozen peas if using, and cook for 2-3 minutes until heated through and tender.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for 5 more minutes to meld flavors and heat the chicken through.
- Serve: Serve the creamy smothered chicken on a bed of the cooked rice. Garnish with fresh or dried parsley if desired for a pop of color and flavor.
Notes
- Using chicken broth to cook the rice infuses it with extra flavor—do not substitute with water unless necessary.
- Heavy cream gives richness; for a lighter option, use half-and-half or a non-dairy cream substitute.
- Ensure chicken is fully cooked to an internal temperature of 165°F for safety.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Fresh parsley is recommended as a garnish but dried parsley works well too.
Nutrition
- Serving Size: 1 chicken breast with rice and sauce (about 1/4 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: thirty-five g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: creamy chicken, smothered chicken, chicken and rice, easy chicken dinner, creamy chicken recipe
