Description
Creamy Smothered Chicken and Rice is a comforting and flavorful one-pan meal featuring tender pan-seared chicken breasts smothered in a luscious creamy sauce, served over fragrant chicken broth-infused rice with optional peas for a pop of color and sweetness.
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 Broth
- 1 cup uncooked rice
- 2 cups chicken broth
Sauce and Vegetables
- 1 cup heavy cream (can substitute with half-and-half or non-dairy alternative)
- 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
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, substituting chicken broth for water to infuse extra flavor. Once cooked, set the rice aside.
- Sauté Onion: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it becomes translucent and soft, creating a flavorful base.
- Add Garlic: Add the minced garlic to the skillet with the onions and cook for an additional 1 minute until the garlic is fragrant but not browned.
- Season and 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, cooking each side for 5-6 minutes until golden brown and cooked through. The internal temperature should reach 165°F to ensure safety.
- Create Cream Sauce: Remove the cooked chicken from the skillet and set aside. Lower the heat to medium-low and pour in the heavy cream, stirring well to incorporate the browned bits and flavors left in the skillet. Bring the sauce to a gentle simmer.
- Add Peas: If using, add the frozen peas to the cream sauce and cook for 2-3 minutes until heated through, adding a sweet contrast in texture and color.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them into the creamy sauce. Allow the chicken and sauce to simmer together for an additional 5 minutes, letting the flavors meld and the chicken to finish heating.
- Serve: Plate the cooked rice and spoon the creamy smothered chicken and sauce over the top. Garnish with a sprinkle of fresh or dried parsley for an herbal finish, and serve warm.
Notes
- Heavy cream can be substituted with half-and-half or dairy-free alternatives such as coconut cream for a lighter or vegan-friendly option.
- Make sure to cook chicken to an internal temperature of 165°F to ensure food safety.
- Rinsing rice before cooking helps achieve fluffy, non-sticky texture.
- Frozen peas are optional but add a nice pop of color and sweetness.
- For added flavor, you can sprinkle some grated Parmesan cheese into the cream sauce before serving.
- This recipe can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with sauce and rice)
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 125 mg
Keywords: creamy chicken recipe, smothered chicken, chicken and rice, one pan chicken dinner, creamy sauce chicken
