Introduction

Sizzle Up Creamy Smothered Chicken And Rice is a comforting one-pan meal that combines tender chicken breasts with a rich, creamy sauce served over flavorful rice. This easy recipe is perfect for a satisfying weeknight dinner that feels indulgent yet simple to prepare.

This image shows a white marbled surface with a white plate filled with fluffy white rice as the base layer. On top of the rice, there are two pieces of grilled chicken with a golden-brown crispy skin, covered in a creamy, light beige sauce sprinkled with chopped green herbs. The sauce looks smooth and rich, pooling slightly around the chicken and rice. The whole dish gives a warm and comforting look. A spoon is visible resting on the edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
1 cup rice (uncooked)
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
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon parsley (fresh or dried, for garnish)

Instructions

Step 1: 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. Set aside when done.
Step 2: 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 translucent.
Step 3: Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Step 4: Season chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
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 remaining ingredients. Bring to a gentle simmer.
Step 6: If desired, stir in frozen peas and cook for another 2-3 minutes until heated through.
Step 7: Return the chicken to the skillet, nestling it into the creamy sauce. Simmer for an additional 5 minutes to heat the chicken through and blend the flavors.
Step 8: Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.

Tips & Variations

For added flavor and texture, include sliced mushrooms or bell peppers when sautéing the onions.
Substitute heavy cream with half-and-half or a non-dairy alternative for a lighter sauce.
This dish reheats well, making it a good choice for meal prepping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess. If the sauce thickens too much, add a splash of chicken broth or water when reheating.

How to Serve

The image shows a black plate filled with a bed of white fluffy rice as the bottom layer. On top of the rice, there are two pieces of golden brown grilled chicken with a crispy texture. Creamy white sauce with herbs is generously poured over the chicken and rice, giving a smooth and slightly thick look. Small green herb bits are sprinkled on top of the sauce and chicken, adding a fresh touch. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use white, brown, or jasmine rice. Just adjust the cooking time and liquid amount according to the rice variety’s instructions.

Is it possible to make this dish dairy-free?

Absolutely. Substitute the heavy cream with a non-dairy alternative like coconut cream, cashew cream, or almond milk cream to maintain the creamy texture without dairy.