Description
This Creamy Smothered Chicken and Rice recipe combines tender, seasoned chicken breasts with a rich, flavorful cream sauce and perfectly cooked rice. Enhanced with garlic, onions, and optional peas, it’s a comforting, easy-to-make dish perfect for weeknight dinners.
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 uncooked rice
- 2 cups chicken broth
Sauce and Vegetables
- 1 cup heavy cream (can be substituted with 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
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. Cook it according to package instructions, substituting chicken broth for water to add extra flavor. Set aside once cooked.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
- Add Garlic: Add minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season and Cook Chicken: Season the chicken breasts with paprika, salt, black pepper, and dried thyme. Place them in the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Make the Cream Sauce: Remove the cooked chicken from the skillet and set aside. Lower the heat, then add heavy cream to the skillet, stirring to combine with the leftover ingredients. Bring to a gentle simmer.
- Add Peas: If using, stir in frozen peas and cook for another 2-3 minutes until heated through.
- Simmer Chicken in Sauce: Return the chicken to the skillet, nestling it in the creamy sauce. Simmer for an additional 5 minutes to warm the chicken and meld the flavors.
- Serve: Plate the creamy smothered chicken over the cooked rice and garnish with fresh or dried parsley as desired.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Frozen peas add a pop of color and sweetness but can be omitted if preferred.
- Rinsing rice removes excess starch and prevents it from becoming too sticky.
- Fresh parsley garnish adds a bright, fresh flavor but dried can be used if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Sautéing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Creamy chicken, smothered chicken, chicken and rice, comfort food, easy dinner, quick chicken recipe
