Introduction

This Easy Creamy Smothered Chicken and Rice dinner is a comforting, flavorful meal that’s perfect for busy weeknights. Tender chicken breasts simmer in a rich, creamy sauce served over fluffy rice, making it a satisfying dish everyone will love.

The image shows a black cast iron pan containing three pieces of golden-brown grilled chicken covered with a creamy white sauce speckled with green herbs. The chicken rests in a pool of this sauce, which has a smooth texture and flecks of green scattered throughout. To the right of the chicken, there is a neat mound of fluffy white rice garnished lightly with chopped herbs. The pan is set on a wooden board with a dark gray cloth underneath, and the whole scene is on a white marbled surface. 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 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.
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 option, substitute heavy cream with half-and-half or a non-dairy milk like coconut or almond milk, but expect a slightly thinner sauce.
Add other vegetables such as sliced mushrooms or bell peppers along with the onion for extra flavor and nutrition.
Use fresh herbs like thyme and parsley if available for a brighter taste.
If you prefer a thicker sauce, stir in a teaspoon of flour or cornstarch mixed with water during the simmering step.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if it has thickened too much.

How to Serve

The dish shows four golden-brown grilled chicken thighs placed on a thick bed of white rice inside a black cast iron pan. Each chicken thigh is covered with a creamy, light beige sauce flecked with small bits of herbs and bacon, giving it a textured look. The sauce drapes slightly over the chicken and rice, adding shine and moisture. Green chopped herbs are sprinkled over the top of the chicken and sauce for color contrast. The pan sits on a dark wooden surface with a silver spoon to the side and a blurred small wooden bowl in the background. The whole scene rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but cooking times will be longer and you may need to adjust the liquid ratio. Cook the brown rice separately before combining with the chicken and sauce.

Is it possible to make this dish gluten-free?

Absolutely. Use gluten-free chicken broth and ensure any additional thickener you use is gluten-free. The recipe itself does not contain gluten ingredients.