Easy Creamy Smothered Chicken and Rice Dinner Recipe
This Easy Creamy Smothered Chicken and Rice Dinner is a comforting, hearty one-pan meal featuring tender seared chicken breasts simmered in a rich and velvety creamy sauce served over fluffy homemade rice. Infused with garlic, onions, and seasoned with paprika and thyme, it’s a perfect weeknight family dinner that’s simple to make yet full of delicious flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 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
Rice
- 1 cup uncooked rice
- 2 cups chicken broth (for cooking rice)
- Pinch of salt (for rice cooking)
Creamy Sauce and Vegetables
- 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)
Instructions
- Prepare Chicken and Vegetables: Pat chicken breasts dry with paper towels and season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic so they are ready for cooking.
- Cook Rice: 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 and let the rice rest covered for 5 minutes before fluffing it with a fork.
- Sear Chicken: Heat 2 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Place the seasoned chicken breasts into the hot oil carefully, searing each side for 4-6 minutes until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium. Add 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 an additional minute until fragrant, being careful not to burn it.
- Build and Simmer Creamy Sauce: Pour in 2 cups chicken broth to the skillet, stirring to scrape up any browned bits from the bottom. Bring the mixture to a gentle simmer. Stir in 1 cup heavy cream and the optional frozen peas. Nestle the seared chicken breasts back into the sauce. Reduce heat to low, cover the skillet and let it simmer for 15-20 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the sauce has thickened slightly. Taste and adjust seasonings as needed.
- Serve and Garnish: Spoon a generous serving of the fluffy rice onto individual plates. Place the creamy smothered chicken on top and spoon plenty of sauce over both chicken and rice. Garnish generously with freshly chopped parsley and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream or cashew cream.
- Using chicken broth to cook the rice instead of water adds more flavor.
- Frozen peas are optional but provide a nice pop of color and sweetness.
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- You can use white or brown rice; adjust cooking time accordingly if using brown rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: Creamy Chicken, Smothered Chicken, Chicken and Rice, Easy Dinner Recipe, One-Pan Dinner, Comfort Food
