Why Make This Recipe
Easy Creamy Smothered Chicken and Rice is a comforting dish that satisfies your hunger and warms your soul. It’s perfect for busy nights when you want something delicious without spending hours in the kitchen. With simple ingredients and easy steps, this recipe delivers a creamy, flavorful meal that the whole family will love.
How to Make Easy Creamy Smothered Chicken And Rice
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)
Directions
Prepare Chicken and Vegetables: 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.
Cook Rice: In a medium saucepan, combine 1 cup rice with 2 cups water or 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.
Sear Chicken: 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.
Sauté Aromatics: 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.
Build and Simmer Creamy Sauce: 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.
Serve and Garnish: 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.
How to Serve Easy Creamy Smothered Chicken And Rice
Serve the creamy smothered chicken and rice hot, right after cooking. It’s great as a stand-alone meal or you can pair it with a simple side salad or steamed vegetables for a complete dinner.
How to Store Easy Creamy Smothered Chicken And Rice
If you have leftovers, let the chicken and rice cool completely before transferring them to an airtight container. Store in the fridge for up to 3-4 days. To reheat, use the microwave or a skillet on low heat, stirring occasionally until heated through.
Tips to Make Easy Creamy Smothered Chicken And Rice
- Make sure to pat the chicken dry before seasoning to get a nice sear.
- Adjust the cooking time depending on the thickness of the chicken breasts.
- Feel free to add other vegetables like carrots or bell peppers for extra flavor and nutrition.
Variation
You can use brown rice instead of white rice for a nuttier flavor and added health benefits. Just make sure to adjust the cooking time as brown rice typically takes longer to cook.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken, but make sure it is fully thawed before cooking for even results.
2. Can I make this recipe without heavy cream?
Absolutely! You can substitute heavy cream with half-and-half, or alternatively, use a non-dairy cream if you prefer a dairy-free version.
3. How can I add more flavor?
You can marinate the chicken in your favorite spices or herbs for a few hours before cooking to enhance the flavor.
Easy Creamy Smothered Chicken and Rice
Ingredients
Main 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
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.5 teaspoon parsley Fresh or dried for garnish
Instructions
Preparation
- 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.
Cook Rice
- In a medium saucepan, combine 1 cup rice with 2 cups water or 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.
Cook Chicken
- 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.
Sauté Aromatics
- 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.
Build and Simmer Creamy Sauce
- 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.
Serve and Garnish
- 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.