Creamy Smothered Chicken And Rice Recipe
Creamy Smothered Chicken and Rice is a comforting and flavorful one-pan dish featuring tender chicken breasts cooked in a rich, creamy sauce with aromatic herbs, served over fluffy chicken broth-infused rice. This easy-to-make meal is perfect for weeknight dinners and can be customized with optional vegetables like peas for added color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken and Seasonings
- 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 rice (Uncooked)
- 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
- 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 use chicken broth instead of water to add extra flavor. Once cooked, set it aside.
- Sauté Onions: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 2-3 minutes until they become translucent and fragrant.
- Add Garlic: Add the minced garlic to the skillet with onions and cook for an additional 1 minute, stirring frequently to prevent burning and release aroma.
- Season and Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place them into the skillet alongside the onions and garlic. Cook each side for 5-6 minutes or until golden brown and the internal temperature reaches 165°F (75°C).
- Make Creamy Sauce: Remove the cooked chicken from the skillet and place it aside. Lower the heat under the skillet and pour in the heavy cream, stirring to combine with the flavorful bits left in the pan. Bring the mixture to a gentle simmer.
- Add Peas: If using, add frozen peas to the creamy sauce and stir. Let cook for 2-3 minutes until the peas are warmed through.
- Return Chicken to Sauce: Nestle the browned chicken breasts back into the skillet, allowing them to simmer in the sauce for an additional 5 minutes. This step heats the chicken thoroughly again and allows the flavors to meld.
- Serve: Spoon the creamy smothered chicken and sauce over the cooked rice. Garnish with fresh or dried parsley for a touch of color and freshness, then serve warm.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter or dairy-free version.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Make sure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Use low sodium chicken broth if watching salt intake.
- For a gluten-free meal, ensure your chicken broth and seasonings are gluten-free certified.
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
Keywords: Creamy chicken, smothered chicken, chicken and rice, quick dinner recipe, one-pan chicken, creamy sauce, easy chicken recipe
