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Sizzle Up Creamy Smothered Chicken And Rice: A Cooking Guide Recipe

A Cooking Guide Recipe
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★★★★★

5.1 from 29 reviews

This creamy smothered chicken and rice recipe features tender boneless chicken breasts cooked in a rich, flavorful cream sauce with aromatic garlic, onions, and herbs, served over perfectly cooked chicken broth-infused rice. It’s a comforting and hearty one-pan meal that’s easy to make and perfect for family dinners.

Ingredients

Scale

Chicken and Seasoning

  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme

Rice

  • 1 cup uncooked rice
  • 2 cups chicken broth

Sauce and Vegetables

  • 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
  • ½ teaspoon parsley (fresh or dried for garnish)

Instructions

  1. Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice using the 2 cups of chicken broth instead of water, following package instructions to infuse the rice with rich flavor. Once cooked, set the rice aside.
  2. Sauté Onions: While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until they become translucent and fragrant.
  3. Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until it becomes aromatic but not burnt.
  4. Season and Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and dried thyme. Place the chicken in the skillet with the onions and garlic and cook for 5-6 minutes on each side until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
  5. Prepare the Cream Sauce: Remove the chicken from the skillet and set aside. Lower the heat and pour in the heavy cream, stirring well to combine with the onions, garlic, and pan drippings. Bring the mixture to a gentle simmer to thicken slightly.
  6. Add Peas (Optional): If using frozen peas, stir them into the cream sauce and cook for 2-3 minutes until they are heated through and tender.
  7. Combine Chicken and Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Allow everything to simmer together for an additional 5 minutes so the flavors meld and the chicken heats through fully.
  8. Serve: Spoon the creamy smothered chicken and sauce over the cooked chicken broth-infused rice. Garnish with fresh or dried parsley if desired and serve warm.

Notes

  • You can substitute heavy cream with half-and-half or a non-dairy alternative for a lighter or dairy-free version.
  • Ensure chicken breasts are cooked to an internal temperature of 165°F to guarantee safety.
  • For added flavor, you can sprinkle a little shredded cheese on top before serving.
  • Frozen peas add color and sweetness but can be omitted or replaced with other vegetables like mushrooms or bell peppers.
  • Use fresh parsley for a brighter garnish or dried parsley if fresh is unavailable.

Nutrition

Keywords: creamy chicken recipe, smothered chicken, chicken and rice, one-pan meal, easy dinner, comfort food

Find it online: https://recipeswithmia.com/sizzle-up-creamy-smothered-chicken-and-rice-a-cooking-guide-recipe/