Description

This Creamy Smothered Chicken and Rice recipe features tender, pan-seared chicken breasts nestled in a rich and savory cream sauce, served over fluffy chicken broth-infused rice. Enhanced with sautéed onions, garlic, and optional peas, this comforting meal is perfect for a satisfying dinner that’s both flavorful and easy to make.

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

1 cup uncooked rice
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

Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to the package instructions, substituting the water with chicken broth for enhanced flavor. Once cooked, set aside.
Sauté Onions: While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent and fragrant.
Add Garlic: Stir in the minced garlic with the onions and cook for an additional 1 minute until the garlic releases its aroma, being careful not to burn it.
Season and Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place them into the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through, ensuring the internal temperature reaches 165°F (74°C).
Create Cream Sauce: Remove the cooked chicken breasts from the skillet and set aside. Lower the heat and pour in the heavy cream, stirring well to combine it with the onion and garlic mixture. Bring this to a gentle simmer to thicken slightly.
Add Peas (Optional): If using, stir frozen peas into the cream sauce and cook for 2-3 minutes until they are heated through and tender.
Combine Chicken and Sauce: Return the chicken breasts to the skillet, nesting them into the creamy sauce. Let everything simmer together for an additional 5 minutes to meld the flavors and thoroughly heat the chicken.
Serve: Spoon the creamy smothered chicken over the cooked rice and garnish with fresh or dried parsley for a bright, fresh touch. Serve immediately for best taste.

Notes

For a lighter option, substitute heavy cream with half-and-half or a non-dairy cream alternative.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Rinsing the rice removes excess starch and results in fluffier rice.
Frozen peas are optional but add a nice pop of color and sweetness.
Use fresh parsley if available for a more vibrant garnish.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Keywords: creamy chicken, smothered chicken, chicken and rice, skillet chicken, comfort food, easy dinner, creamy sauce