Creamy Smothered Chicken And Rice
A comforting one-pan meal featuring tender chicken breasts, fluffy rice, and a rich, creamy sauce that's perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds) Juicy, tender chicken that absorbs the flavors of the creamy sauce.
- 1 cup rice (Uncooked) Fluffy white rice that serves as the perfect base for this dish.
- 2 cups chicken broth Adds depth and richness, ensuring the rice is flavorful.
- 1 cup heavy cream Can be substituted with half-and-half or a non-dairy product.
- 1 medium onion, diced Sweet onions add a savory aromatic quality.
- 3 cloves garlic, minced Fresh garlic enhances the flavor profile and adds warmth.
- 1 cup frozen peas Optional; bright pops of color and sweetness that combine wonderfully with the cream.
Spices and Oils
- 2 tablespoons olive oil For sautéing, adding a hint of fruitiness to the overall flavor.
- 1 teaspoon paprika Adds both color and a gentle warmth.
- 1 teaspoon salt Essential for enhancing all the flavors in this dish.
- 1/2 teaspoon black pepper Provides a subtle kick to balance the creaminess.
- 1/2 teaspoon dried thyme This herb contributes an earthy, fragrant aroma.
- 1/2 teaspoon parsley Fresh or dried for garnish, for a burst of color and freshness.
Instructions
Preparation
- Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions using chicken broth instead of water for extra flavor. Once done, set aside.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until it becomes translucent.
- Add minced garlic to the skillet and cook for an additional minute, allowing the garlic to become fragrant.
- Season chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the sautéed onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (ensure internal temperature reaches 165°F).
- Remove chicken from the skillet and set it aside on a plate. In the same skillet, lower the heat and add heavy cream, stirring to combine with the remaining ingredients. Allow to come to a gentle simmer.
- If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
- Return chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with parsley.
Notes
For an extra layer of flavor, consider marinating the chicken in the spices ahead of time. Substitute the heavy cream with half-and-half or a non-dairy alternative. Consider adding additional vegetables like bell peppers or spinach for added nutrition.