Creamy Smothered Chicken and Rice
Introduction
Creamy Smothered Chicken and Rice is a dish that brings comfort and warmth to your table. It’s a perfect option for a family dinner or a cozy night in. With tender chicken, creamy sauce, and fluffy rice, this recipe is sure to please everyone.
Why make this recipe
This recipe is easy to prepare and combines simple ingredients to create rich flavors. Not only is it delicious, but it is also filling and satisfying. Plus, it’s a one-pan meal that makes cleanup a breeze!
How to prepare Creamy Smothered Chicken and Rice
Let’s get started on making this tasty dish. Follow the simple steps below, and you will have a scrumptious dinner ready in no time!
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
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (Fresh or dried for garnish.)
Steps:
- Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using the chicken broth instead of water for extra flavor. Set aside when done.
- While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine with the remaining ingredients. Bring to a gentle simmer.
- If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
- Return the chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes to heat the chicken and blend the flavors.
- Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.
How to serve Creamy Smothered Chicken and Rice
Serve this dish hot straight from the skillet. It pairs wonderfully with a side salad or steamed vegetables for a complete meal.
How to store Creamy Smothered Chicken and Rice
To store leftovers, let the dish cool completely. Place it in an airtight container and keep it in the fridge for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.
Tips to make Creamy Smothered Chicken and Rice perfectly
- Use fresh ingredients whenever possible for the best flavor.
- Adjust the seasoning to your taste, adding more herbs or spices if you prefer.
- For a thicker sauce, let it simmer a bit longer after adding the cream.
Variations
- You can swap chicken for turkey or even tofu for a vegetarian option.
- Add different vegetables like bell peppers or spinach for added nutrition.
- Spice it up with a pinch of cayenne or your favorite hot sauce.
FAQ
1. Can I use brown rice instead of white rice?
Yes, you can use brown rice, but it will take longer to cook. Adjust the cooking time according to package instructions.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just warm everything together before serving.
3. What if I don’t have heavy cream?
You can substitute heavy cream with half-and-half or a non-dairy milk like almond or coconut milk for a lighter version.
Now that you’ve got all the details, it’s time to roll up your sleeves and enjoy this tasty Creamy Smothered Chicken and Rice! Happy cooking!
PrintCreamy Smothered Chicken and Rice
A comforting one-pan dish featuring tender chicken in a creamy sauce served over fluffy rice.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 4 servings 1x
- Category: Main Course
- Method: Cooking
- Cuisine: American
- Diet: None
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half/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
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (fresh or dried, for garnish)
Instructions
- Rinse the rice under cold water until the water runs clear. Cook the rice using the chicken broth according to package instructions. Set aside when done.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside. In the same skillet, lower the heat and add the heavy cream, stirring to combine with the remaining ingredients and bring to a gentle simmer.
- If desired, add frozen peas to the cream sauce and cook for another 2-3 minutes until heated through.
- Return the chicken to the skillet, nestling it in the creamy sauce. Allow to simmer for an additional 5 minutes.
- Serve the creamy smothered chicken over the cooked rice, garnished with parsley if desired.
Notes
Use fresh ingredients for the best flavor. You can substitute chicken with turkey or tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, rice, creamy, one-pan meal, family dinner