Creamy Smothered Chicken And Rice Recipe
This Creamy Smothered Chicken and Rice recipe is a comforting one-pan dish featuring tender, boneless chicken breasts simmered in a luscious, creamy sauce with garlic, onion, and fragrant herbs. Combined with fluffy rice and optional peas, this dish is perfect for a cozy dinner that balances rich flavors with a homestyle feel.
- 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 Southern
- 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
Rice and Vegetables
- 1 cup uncooked rice
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
Liquids and Garnish
- 2 cups chicken broth
- 1 cup heavy cream (can be substituted with half-and-half or a non-dairy product)
- 2 tablespoons olive oil
- 1/2 teaspoon parsley (fresh or dried for garnish)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides with paprika, salt, black pepper, and dried thyme. This will ensure the chicken is flavorful and ready to cook.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 3-4 minutes per side until golden brown but not fully cooked through. Remove chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add diced onion and minced garlic. Sauté for about 2-3 minutes until the onion is translucent and fragrant, scraping up any browned bits from the chicken for extra flavor.
- Add Rice and Liquids: Stir in the uncooked rice, ensuring it’s evenly coated with the oil and aromatics. Pour in 2 cups of chicken broth and 1 cup of heavy cream. Stir well to combine all ingredients.
- Simmer with Chicken: Return the seared chicken breasts to the skillet, nestling them into the rice and liquid mixture. If using peas, sprinkle them on top now. Bring the mixture to a gentle boil, then reduce heat to low and cover.
- Cook Until Tender: Let the dish simmer, covered, for about 20-25 minutes or until the rice is tender, the chicken is fully cooked through (internal temperature of 165°F/74°C), and the sauce has thickened into a creamy consistency.
- Finish and Garnish: Once cooked, remove the skillet from heat. Sprinkle fresh or dried parsley over the top for a bright, fresh touch. Let it sit covered for 5 minutes before serving to allow flavors to meld.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream alternative to lighten the dish.
- Using leftover cooked chicken works as well; just add it during the last 5 minutes of simmering to heat through.
- For a gluten-free version, ensure your chicken broth is gluten-free.
- Feel free to add other vegetables like mushrooms or bell peppers for more variety.
- Make sure to check the rice periodically to avoid sticking or burning; add a bit more broth if needed.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with rice and sauce)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: creamy smothered chicken, chicken and rice recipe, one-pan chicken dish, creamy chicken dinner, comfort food chicken
