Easy Creamy Smothered Chicken and Rice Dinner Recipe
This Easy Creamy Smothered Chicken And Rice Dinner is a comforting and satisfying one-pan meal featuring tender seared chicken breasts bathed in a rich, velvety cream sauce with sautéed onions, garlic, and optional peas. Served over fluffy cooked rice, this flavorful dish is simple to prepare and perfect for a cozy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon parsley (Fresh or dried for garnish)
Rice
- 1 cup rice (Uncooked, white or long grain recommended)
- 2 cups chicken broth (for cooking rice and sauce)
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
Instructions
- Prepare Chicken and Vegetables: Pat chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic.
- Cook Rice: In a medium saucepan, combine 1 cup rice with 2 cups chicken broth and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
- Sear Chicken: Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place seasoned chicken pieces into the hot oil and sear for 4-6 minutes per side, until golden brown. Remove chicken from skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion to the same skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Build and Simmer Creamy Sauce: Pour in 2 cups chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Stir in 1 cup heavy cream and the optional 1 cup frozen peas. Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce has slightly thickened to your desired consistency. Taste the sauce and adjust seasonings as needed with additional salt and pepper.
- Serve and Garnish: Spoon a generous portion of the fluffy cooked rice onto individual plates. Place the tender, creamy smothered chicken over the rice, ensuring to spoon plenty of the rich, velvety sauce over both the chicken and the rice. Garnish generously with fresh chopped parsley and serve immediately.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a plant-based milk like coconut cream.
- The peas are optional but add a nice pop of color and sweetness.
- If you prefer, use brown rice; however, cooking times and liquid amounts will vary.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Fresh parsley makes a vibrant garnish, but dried parsley works well too.
Keywords: smothered chicken, creamy chicken recipe, chicken and rice dinner, easy weeknight meal, skillet chicken recipe
