Creamy Smothered Chicken And Rice Recipe
This Creamy Smothered Chicken and Rice recipe combines tender, seasoned chicken breasts with a rich, velvety cream sauce served over flavorful chicken broth-cooked rice. Enhanced with sautéed onions, garlic, and optional peas, this comforting dish is perfect for a hearty family 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: Halal
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
- 1/2 teaspoon parsley (fresh or dried, for garnish)
Rice
- 1 cup uncooked rice
- 2 cups chicken broth
Sauce and Vegetables
- 1 cup heavy cream (can substitute 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
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice following package instructions, substituting chicken broth for water to infuse more flavor. Once cooked, set aside and keep warm.
- Sauté Onions: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until translucent and softened, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
- Season and Cook Chicken: Pat chicken breasts dry and season both sides with paprika, salt, black pepper, and dried thyme. Place chicken in the skillet with onions and garlic, cooking for 5-6 minutes per side or until golden brown and the internal temperature reaches 165°F (75°C).
- Create Cream Sauce: Remove cooked chicken from skillet and set aside. Reduce heat to low and pour in the heavy cream, stirring to combine with the flavorful bits left in the pan. Allow the sauce to come to a gentle simmer.
- Add Peas (Optional): If using, stir frozen peas into the cream sauce and cook for an additional 2-3 minutes until peas are heated through and tender.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for 5 more minutes to meld the flavors and heat the chicken fully.
- Serve: Plate the cooked rice and top it with the creamy smothered chicken and sauce. Garnish with fresh or dried parsley for a touch of color and freshness before serving.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
- Ensure chicken is fully cooked by checking that internal temperature reaches 165°F (75°C).
- Frozen peas can be omitted or replaced with other vegetables like mushrooms or spinach.
- Use fresh parsley for garnish for best flavor, but dried parsley works well too.
- Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
Keywords: Creamy chicken, smothered chicken, chicken and rice, comfort food, easy dinner, creamy sauce chicken
