Name: Easy Creamy Smothered Chicken and Rice Dinner Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1.5 pounds); 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon paprika; ½ teaspoon dried thyme; 2 tablespoons olive oil; 1 cup uncooked rice; 2 cups chicken broth (for cooking rice); Pinch of salt (for rice cooking); 1 medium onion, diced; 3 cloves garlic, minced; 2 cups chicken broth (for sauce); 1 cup heavy cream (can substitute with half-and-half or non-dairy alternative); 1 cup frozen peas (optional); ½ teaspoon parsley (fresh or dried, for garnish)

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Introduction

This Easy Creamy Smothered Chicken and Rice recipe is a comforting, flavorful dinner perfect for busy weeknights. Tender chicken breasts are cooked in a rich, creamy sauce and served over fluffy rice for a satisfying meal that the whole family will love.

The image shows a close-up of three golden brown, crispy chicken thighs covered with a creamy herb sauce that has flecks of green herbs all over. The chicken pieces sit in a shallow pool of the same creamy sauce inside a black skillet. To the right of the chicken, there is a neat mound of fluffy white rice with some small green herb bits sprinkled on top. The skillet is placed on a dark gray cloth over a wooden board, with a white marbled texture visible in the background. photo taken with an iphone --ar 4:5 --v 7

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
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon parsley (fresh or dried for garnish)

Instructions

Step 1: Pat chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic.
Step 2: In a medium saucepan, combine 1 cup rice with 2 cups chicken broth and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
Step 3: Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place seasoned chicken pieces into the hot oil and sear for 4-6 minutes per side, until golden brown. Remove chicken from skillet and set aside.
Step 4: Reduce heat to medium. Add the diced onion to the same skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 5: Pour in 2 cups chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Stir in 1 cup heavy cream and the optional 1 cup frozen peas. Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce has slightly thickened to your desired consistency. Taste the sauce and adjust seasonings as needed with additional salt and pepper.
Step 6: Spoon a generous portion of the fluffy cooked rice onto individual plates. Place the tender, creamy smothered chicken over the rice, ensuring to spoon plenty of the rich, velvety sauce over both the chicken and the rice. Garnish generously with fresh chopped parsley and serve immediately.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or your favorite non-dairy milk alternative.
Add mushrooms or bell peppers to the sauté step for extra flavor and texture.
Use brown rice instead of white rice, but adjust cooking time accordingly.
Fresh herbs like thyme or parsley added just before serving can brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to keep the sauce creamy. You can add a splash of chicken broth or cream when reheating to loosen the sauce if needed.

How to Serve

A white bowl holds a dish with two clear layers: the bottom layer is fluffy white rice with separate grains, while the top layer is made up of small golden-brown grilled chicken pieces covered in a creamy off-white sauce speckled with black pepper. Fresh green parsley is sprinkled evenly on top, adding color contrast and texture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness. Adjust cooking time slightly, as thighs may take a few minutes longer to cook through.

Is it possible to make this recipe gluten-free?

Absolutely. Make sure your chicken broth and any other ingredients are labeled gluten-free. The recipe itself naturally contains no gluten.