Creamy Smothered Chicken and Rice
A comforting dish of tender chicken enveloped in a creamy sauce served over fluffy rice, perfect for weeknights or cozy weekends.
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.
Notes
For extra flavor, consider marinating the chicken in a mixture of olive oil, garlic, and spices. For quicker prep, use pre-cooked rotisserie chicken. Customize with herbs or spices to suit your taste.