Description
This Creamy Smothered Chicken and Rice recipe features tender, juicy chicken breasts seared to perfection and simmered in a rich, flavorful creamy sauce. Infused with garlic, onion, smoked paprika, and Parmesan cheese, it’s served atop fluffy cooked white rice, making for a comforting, hearty meal perfect for any night of the week.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
Creamy Sauce
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
To Serve
- 3 cups cooked white rice
Instructions
- Season the Chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika to build a flavorful base.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes on each side until they develop a golden crust. Once cooked, remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium-low and add unsalted butter to the same skillet. Sauté minced garlic and finely chopped onions until they soften and become fragrant, about 2-3 minutes.
- Make the Roux: Sprinkle the all-purpose flour over the sautéed garlic and onions. Whisk continuously to form a smooth roux, cooking for about 1-2 minutes to eliminate the raw flour taste.
- Add Liquids and Seasonings: Gradually whisk in the chicken broth, ensuring no lumps form. Stir in the heavy cream, Dijon mustard, dried thyme, and grated Parmesan cheese. Allow the sauce to simmer gently until it thickens slightly, about 3-5 minutes.
- Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 10–15 minutes, or until the chicken is cooked through and tender.
- Serve: Plate the cooked white rice and top with the creamy smothered chicken. Spoon extra sauce over the top and garnish with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- For best results, use a heavy-bottomed skillet to prevent burning while searing the chicken.
- Feel free to substitute heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich and creamy.
- You can use brown rice or cauliflower rice as a wholesome alternative to white rice.
- Leftover creamy sauce and chicken can be stored in an airtight container in the fridge for up to 3 days.
- Add a pinch of crushed red pepper flakes in the sauce for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken, smothered chicken, chicken and rice, skillet chicken, creamy sauce, comfort food
