Description
Creamy Smothered Chicken and Rice is a comforting and flavorful one-pan dish featuring tender chicken breasts cooked in a rich, creamy sauce made with heavy cream, garlic, onions, and aromatic spices. Served over perfectly cooked chicken broth-infused rice and optionally complemented by sweet peas, it’s a satisfying meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Chicken and Marinade
- 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 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
- 1/2 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, substituting chicken broth for water to enhance flavor. Once cooked, set the rice aside and keep warm.
- Sauté Onions: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until the onions become translucent and fragrant.
- Add Garlic: Add the minced garlic to the skillet with the onions and cook for another minute until it releases its aroma, being careful not to burn it.
- Season and Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and thyme. Place the chicken in the skillet alongside the sautéed onions and garlic. Cook for 5-6 minutes on each side or until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C).
- Make Cream Sauce: Remove the cooked chicken from the skillet and set it aside. Lower the heat and pour in the heavy cream, stirring to combine it with the pan juices and sautéed vegetables. Bring the mixture to a gentle simmer.
- Add Peas (Optional): Stir in the frozen peas if using and cook for an additional 2-3 minutes until the peas are heated through and tender.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them in the creamy sauce. Let everything simmer together for 5 more minutes, allowing the chicken to heat through further and absorb the flavors.
- Serve: Serve the creamy smothered chicken over the cooked rice. Garnish with fresh or dried parsley for a pop of color and freshness before serving.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream for a lighter or dairy-free option.
- Using chicken broth to cook the rice adds extra flavor but you may opt for water if sodium is a concern.
- Make sure to check the chicken’s internal temperature to ensure safety and juiciness; it should be 165°F (75°C).
- Add vegetables like mushrooms or bell peppers for added nutrition and variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 550
- Sugar: 3g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
Keywords: creamy chicken recipe, smothered chicken, chicken and rice, one-pan dinners, easy chicken dinner
