Creamy Smothered Chicken and Rice
Why make this recipe
Creamy Smothered Chicken and Rice is a comforting dish that brings a wealth of flavor and satisfaction to the dinner table. The creamy sauce enveloping tender chicken paired with fluffy rice is sure to please family and friends alike. This recipe is not only delicious but also straightforward, making it a perfect go-to for busy weeknights or a cozy weekend meal. Plus, it can easily be customized, giving you the chance to make it your own!
How to make Creamy Smothered Chicken And Rice
Ingredients
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- 1 cup rice (Uncooked)
- 2 cups chicken broth
- 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 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (Fresh or dried for garnish)
Directions
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using the chicken broth instead of water for extra flavor. Set aside when done.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine with the remaining ingredients. Bring to a gentle simmer.
- If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
- Return the chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes to heat the chicken and blend the flavors.
- Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.
How to serve Creamy Smothered Chicken And Rice
To serve Creamy Smothered Chicken and Rice, spoon a generous portion of the creamy sauce and chicken over a bed of rice on each plate. A sprinkle of fresh or dried parsley adds a touch of color and freshness. This dish pairs wonderfully with a side of steamed vegetables or a simple green salad for a complete meal.
How to store
If you have leftovers, let the dish cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm in the microwave or on the stovetop over low heat until heated through, adding a splash of chicken broth or cream if needed to restore creaminess.
Tips to make
- For extra flavor, consider marinating the chicken breasts for a few hours in a mixture of olive oil, garlic, and spices before cooking.
- For a quicker prep, use pre-cooked rotisserie chicken and add it to the creamy sauce in the last 5 minutes of cooking.
- Customize the dish with your favorite herbs or spices to suit your taste, or add vegetables for added nutrition, such as bell peppers or spinach.
Variation
- Herb Cream Sauce: Try adding fresh herbs like basil or rosemary to the cream sauce for a different flavor profile.
- Mushroom Lovers: Sauté sliced mushrooms with the onions for an earthy addition that complements the creaminess.
- Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy twist.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the rice and chicken and store them separately in the refrigerator. Combine and heat when ready to serve.
2. What can I use instead of chicken broth?
If you don’t have chicken broth, vegetable broth or water can work as well, although the flavor may vary slightly.
3. Can I freeze Creamy Smothered Chicken and Rice?
While you can freeze the dish, the texture of the cream sauce may change upon thawing. For best results, it’s recommended to freeze the components separately, then combine and reheat after defrosting.
Creamy Smothered Chicken and Rice
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds
- 1 cup rice Uncooked
- 2 cups chicken broth
- 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 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley Fresh or dried for garnish
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using the chicken broth instead of water.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine.
- If desired, add frozen peas and cook for another 2-3 minutes.
- Return the chicken to the skillet, nestling it in the creamy sauce, and allow to simmer for an additional 5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.
