Description
A comforting and flavorful dish featuring tender boneless chicken breasts smothered in a creamy garlic and onion sauce, served over fluffy chicken broth-infused rice with optional peas for a touch of sweetness and color. This Creamy Smothered Chicken and Rice recipe offers an easy, hearty meal perfect for weeknight dinners.
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 substitute 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 rice according to package instructions using chicken broth instead of water to infuse extra flavor. Once cooked, set aside.
- Sauté Onion: While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent and softened.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn.
- Season and Cook Chicken: Season chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place the chicken in the skillet with onions and garlic, cooking for 5-6 minutes on each side or until golden brown and fully cooked (internal temperature of 165°F).
- Prepare Creamy Sauce: Remove chicken from skillet and set aside. Lower heat, pour in heavy cream, and stir to combine with the flavorful bits left in the pan. Bring the mixture to a gentle simmer.
- Add Peas (Optional): If using, add frozen peas to the creamy sauce and cook for 2-3 minutes until warmed through.
- Simmer Chicken in Sauce: Return the chicken breasts to the skillet, nestling them in the creamy sauce. Allow the mixture to simmer for another 5 minutes to heat the chicken fully and meld the flavors.
- Serve: Plate the cooked rice and spoon the creamy smothered chicken on top. Garnish with fresh or dried parsley as desired. Serve immediately for best flavor.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a non-dairy milk like coconut or almond milk, but the sauce will be less rich.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee safe consumption.
- Rinsing rice prevents stickiness and yields fluffier texture.
- Frozen peas add color and slight sweetness, but can be omitted if unavailable or undesired.
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing, Simmering, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce (about 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg
Keywords: creamy chicken, smothered chicken, chicken and rice recipe, easy dinner, creamy chicken sauce, one-pan chicken, chicken breast recipe
