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Creamy Smothered Chicken And Rice Recipe

Creamy Smothered Chicken And Rice Recipe
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★★★★★

4.7 from 26 reviews

A comforting and creamy smothered chicken and rice dish featuring tender boneless chicken breasts cooked in a rich heavy cream sauce with garlic, onions, and herbs, served over flavorful chicken broth-cooked rice with optional peas for a wholesome meal.

Ingredients

Scale

Chicken and Seasoning

  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme

Rice and Broth

  • 1 cup uncooked rice
  • 2 cups chicken broth

Sauce and Aromatics

  • 1 cup heavy cream (or substitute with half-and-half or non-dairy alternative)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 cup frozen peas (optional)
  • ½ teaspoon parsley, fresh or dried, for garnish

Instructions

  1. Rinse and cook rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, substituting chicken broth for water to add extra flavor. Once cooked, set aside.
  2. Sauté onions: In a large skillet over medium heat, heat olive oil. Add diced onion and sauté for 2-3 minutes until translucent and fragrant.
  3. Add garlic: Add the minced garlic to the skillet and cook for another minute until fragrant but not browned.
  4. Season and cook chicken: Season the chicken breasts with paprika, salt, black pepper, and dried thyme. Place them into the skillet with onions and garlic. Cook each side for 5-6 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  5. Make cream sauce: Remove the cooked chicken from the skillet and set aside. Reduce heat to low, add the heavy cream to the skillet, stirring to combine with the fond and aromatics left behind. Bring to a gentle simmer to thicken.
  6. Add peas: If using frozen peas, add them now and cook for 2-3 minutes until heated through and tender.
  7. Combine chicken with sauce: Nestle the cooked chicken breasts back into the creamy sauce, allowing them to simmer gently for 5 more minutes to blend flavors and heat through.
  8. Serve: Spoon the creamy smothered chicken and sauce over the cooked rice. Garnish with fresh or dried parsley as desired.

Notes

  • Use heavy cream for the richest sauce, or substitute with half-and-half or a plant-based cream alternative for a lighter or dairy-free option.
  • The chicken breasts can also be substituted with boneless, skinless thighs for a juicier texture.
  • For gluten-free preparation, ensure the chicken broth and other ingredients are certified gluten free.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove or microwave.
  • Add fresh herbs like thyme or rosemary for additional flavor variations.

Nutrition

Keywords: creamy chicken recipe, smothered chicken, chicken and rice, easy dinner, comfort food, one-pan chicken, creamy sauce chicken

Find it online: https://platedandproud.com/creamy-smothered-chicken-and-rice-recipe/