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Creamy Smothered Chicken And Rice Recipe

Creamy Smothered Chicken And Rice Recipe
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★★★★★

5.2 from 15 reviews

This Creamy Smothered Chicken and Rice recipe offers tender, flavorful chicken breasts cooked in a rich and velvety cream sauce served over perfectly cooked chicken broth-infused rice. Enhanced with aromatic garlic, sautéed onions, and optional sweet peas, this comforting dish is easy to prepare and perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken and Seasoning

  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Rice

  • 1 cup uncooked rice
  • 2 cups chicken broth

Sauce and Vegetables

  • 1 cup heavy cream (can substitute with half-and-half or non-dairy alternative)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup frozen peas (optional)
  • 2 tablespoons olive oil
  • 1/2 teaspoon parsley (fresh or dried for garnish)

Instructions

  1. Cook the Rice: Rinse the uncooked 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 to infuse flavor. Once cooked, set aside.
  2. Sauté Onions: While the rice cooks, heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 2-3 minutes until they become translucent and softened.
  3. Add Garlic: Add the minced garlic to the skillet with the onions and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
  4. Season and Cook Chicken: Season the chicken breasts on both sides with paprika, salt, black pepper, and dried thyme. Place them in the skillet with the onions and garlic. Cook each side for about 5-6 minutes until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
  5. Make Cream Sauce: Remove the cooked chicken breasts from the skillet and set aside. Lower the heat and add the heavy cream to the same skillet, stirring to combine with the onion and garlic mixture. Bring the mixture to a gentle simmer to thicken slightly.
  6. Add Peas (Optional): If desired, stir in the frozen peas to the cream sauce and cook for 2-3 minutes until they are heated through.
  7. Combine Chicken with Sauce: Return the chicken breasts to the skillet, nestling them into the creamy sauce. Allow to simmer together for an additional 5 minutes to heat the chicken through and meld the flavors.
  8. Serve: Plate the cooked rice and top with the creamy smothered chicken and sauce. Garnish with fresh or dried parsley if desired and serve warm.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative.
  • You can swap rice for cauliflower rice for a lower-carb option.
  • Ensure chicken is cooked to an internal temperature of 165°F to avoid undercooking.
  • Frozen peas are optional but add a nice pop of color and sweetness.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Nutrition

Keywords: creamy smothered chicken, chicken and rice, creamy chicken recipe, easy chicken dinner, one skillet chicken, comfort food, creamy sauce chicken

Find it online: https://cheframi.com/creamy-smothered-chicken-and-rice-recipe/