Creamy Smothered Chicken And Rice
A comforting one-pan meal featuring juicy chicken breasts in a rich, creamy sauce over fluffy rice, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup uncooked rice Can substitute with different rice varieties
- 2 cups chicken broth For cooking rice
- 1 cup heavy cream (or half-and-half; non-dairy alternatives work too)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas (optional) Can use fresh peas when in season
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (for garnish)
Instructions
Preparation
- Rinse your rice under cold water until the water runs clear, then cook it according to package instructions using chicken broth instead of water for a flavor boost. Once done, set it aside.
- 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’s translucent.
- Toss in the minced garlic and cook for an additional minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic, cooking for 5-6 minutes per side until they are golden brown and reach an internal temperature of 165°F.
- Remove the chicken from the skillet and set aside. Lower the heat and add the heavy cream, stirring to combine it with the remaining ingredients. Bring this mixture to a gentle simmer.
- If desired, add frozen peas to the creamy sauce and heat through for an additional 2-3 minutes.
- Return the chicken to the skillet, nestling it into the creamy sauce. Let it simmer for 5 more minutes to meld the flavors.
- Serve the creamy smothered chicken over cooked rice, garnished with parsley as desired.
Notes
For a complete meal, serve with a light side salad or steamed vegetables. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This recipe can also be frozen. Taste and adjust seasoning in your cream sauce as you go.