Creamy Smothered Chicken and Rice
A soulful dish that combines succulent chicken with a rich, creamy sauce, all served over fluffy rice, perfect for family dinners.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts Alternatively, use 4 chicken thighs.
- 1 tablespoon olive oil
- 1 tablespoon butter For searing the chicken.
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Sauce
- 1 tablespoon butter For sautéing the onions.
- ½ small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream Or half-and-half.
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice
- 1 cup white or brown rice
- 2 cups chicken broth or water
- ½ teaspoon salt
For Garnishing
- 2 tablespoons chopped fresh parsley For garnish.
- Extra to taste Parmesan cheese For serving.
Instructions
Cook the Rice
- In a medium saucepan, bring 2 cups of broth or water to a boil.
- Stir in the rice and salt.
- Cover, reduce heat to low, and simmer for 15-18 minutes (white rice) or 35 minutes (brown rice).
- Fluff with a fork and set aside.
Season & Sear the Chicken
- Pat chicken dry and season with garlic powder, paprika, salt, and pepper.
- In a large skillet, heat olive oil and butter over medium-high.
- Sear chicken 4-5 minutes per side until golden brown.
- Remove from pan and set aside.
Make the Creamy Sauce
- In the same skillet, melt 1 tablespoon of butter.
- Sauté onions for 2 minutes.
- Add garlic and cook for 30 seconds.
- Pour in chicken broth and scrape any browned bits from the pan.
- Stir in cream, Parmesan, Italian seasoning, salt, and pepper.
- Let simmer until slightly thickened.
Simmer & Smother
- Return the chicken to the skillet.
- Spoon sauce over the top, cover, and let simmer on low heat for 5-7 minutes until chicken is fully cooked through (165°F internal temperature).
Assemble & Serve
- Plate rice, top with chicken and creamy sauce.
- Garnish with fresh parsley and extra Parmesan if desired.
Notes
To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. If you prefer longer storage, consider freezing the components separately. The chicken and sauce can be frozen for up to 2 months, while the rice is best used within a month.