Creamy Smothered Chicken and Rice Recipe
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.
- 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
