Introduction

Creamy Smothered Chicken and Rice is a comforting dish that combines tender chicken breasts with a rich, flavorful cream sauce served over fluffy rice. This easy-to-make meal is perfect for weeknights when you want something satisfying without a lot of fuss.

The dish shows two browned pieces of chicken with crispy, slightly charred edges topped with green herb sprinkles and covered in a creamy yellow sauce. The chicken rests on a bed of white rice that looks soft and fluffy, also partially covered by the same sauce. The food is served in a black skillet, with a silver spoon placed behind the chicken. The background includes a small brown bowl with more sauce and green herbs, all on a white marbled surface. 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
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 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 the chicken broth instead of water for extra flavor. Set aside when done.
Step 2: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
Step 3: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Step 4: Season the chicken breasts with paprika, salt, black pepper, and 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).
Step 5: Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine with the remaining ingredients. Bring to a gentle simmer.
Step 6: If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
Step 7: Return the chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes to heat the chicken and blend the flavors.
Step 8: Serve the creamy smothered chicken over the cooked rice and garnish with parsley.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
Add mushrooms or bell peppers with the onions for extra flavor and texture.
Use fresh herbs like thyme and parsley whenever possible to enhance freshness.
If you prefer spicier food, sprinkle a pinch of cayenne pepper or red chili flakes along with the paprika.

Storage

Store leftover creamy smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to maintain creaminess. Add a splash of chicken broth or cream if the sauce thickens too much when reheating.

How to Serve

The image shows two pieces of golden-brown roasted chicken placed on a bed of white rice scattered with small bits of green herbs. The chicken thighs have a crispy, textured skin with a rich, warm color. On top of the chicken, there is a thick, creamy sauce flecked with finely chopped green herbs, covering part of the chicken and some rice. A sprig of fresh green thyme rests gently on the sauce, adding a touch of natural color. The white plate holding the food sits on a textured white marbled surface, with a cast iron pan blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, brown rice can be used but will require a longer cooking time and more liquid. Adjust accordingly and follow the package instructions for best results.

Is it necessary to cook the chicken all the way through before adding the cream sauce?

Yes, cooking the chicken fully before adding the cream helps ensure it reaches a safe internal temperature and develops a nice golden color. The final simmer in the sauce is just to meld flavors and warm through.

Creamy Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This Creamy Smothered Chicken and Rice recipe offers a comforting and flavorful one-pan meal featuring tender chicken breasts cooked in a rich, creamy sauce with aromatic onions, garlic, and a hint of herbs. Paired with fluffy chicken broth-infused rice and optional peas, it’s perfect for a satisfying family dinner.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Sauce

4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup heavy cream (or substitute with half-and-half or a non-dairy product)
1/2 teaspoon parsley (fresh or dried for garnish)
1 cup frozen peas (optional)

Rice

1 cup rice (uncooked)
2 cups chicken broth

Instructions

Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions but substitute chicken broth for water to infuse more flavor. Once cooked, set aside.
Sauté Onions: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent and soft, building the flavor base for the dish.
Add Garlic: Stir in the minced garlic and cook for 1 more minute until it becomes fragrant but not browned to avoid bitterness.
Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place the chicken in the skillet with the onions and garlic. Cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C) to ensure it is fully cooked.
Make Cream Sauce: Remove the chicken from the skillet and set aside. Lower the heat and pour in the heavy cream, stirring to blend it with the remaining onion and garlic mixture. Bring the cream to a gentle simmer, allowing it to thicken slightly.
Add Peas (Optional): If using, stir frozen peas into the cream sauce and cook for another 2-3 minutes until the peas are heated through and tender.
Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Simmer together for an additional 5 minutes to meld the flavors and reheat the chicken.
Serve: Spoon the cooked chicken and creamy sauce over the prepared chicken broth-infused rice. Garnish with fresh or dried parsley before serving.

Notes

You can substitute heavy cream with half-and-half or a coconut-based non-dairy alternative for a lighter or dairy-free option.
For added flavor, marinate the chicken for 30 minutes beforehand with some lemon juice and extra herbs.
If you prefer, use brown rice but increase the cooking time accordingly as per package instructions.
Ensure chicken is cooked through by checking the internal temperature with a meat thermometer; it should reach 165°F (75°C).
Frozen peas add color and sweetness but can be omitted or substituted with green beans or asparagus.

Keywords: creamy chicken recipe, smothered chicken, chicken and rice, one pan dinner, comfort food