Creamy Smothered Chicken and Rice
A comforting dish that combines tender chicken in a creamy sauce over fluffy rice, perfect for busy weeknights or cozy family dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 1.5 lbs
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth for rice
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas optional
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- to taste Fresh or dried parsley for garnish
Instructions
Preparation
- Cook rice in chicken broth according to package directions for extra flavor.
- Pat chicken dry. Mix paprika, salt, pepper, and thyme, then season chicken breasts on all sides.
Cooking
- Heat olive oil in a large skillet over medium-high. Sauté onion for 3–5 minutes, then add garlic and cook for 1 minute more.
- Sear chicken for 5–6 minutes per side until golden and cooked through (165°F). Remove to a plate.
- Lower heat to medium-low. Pour heavy cream into skillet, scraping up browned bits to create sauce.
- Add peas (if using), return chicken to skillet, and simmer in sauce for 5 minutes to absorb flavors.
- Serve chicken over rice with plenty of sauce spooned on top. Garnish with parsley.
Notes
Serve hot straight from the skillet. Accompany with a side salad or steamed vegetables. The sauce pairs well with crusty bread to soak up the sauce. To store, let cool, refrigerate in an airtight container for 3–4 days, or freeze for up to 2 months.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 50gProtein: 40gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 2g
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