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Easy Creamy Smothered Chicken and Rice Dinner Recipe

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★★★★★

4.8 from 78 reviews

A comforting and easy-to-make creamy smothered chicken and rice dinner featuring tender seared chicken breasts simmered in a rich, flavorful cream sauce with onions, garlic, and peas, served over perfectly cooked fluffy rice.

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
  • ½ teaspoon parsley (fresh or dried for garnish)

Rice

  • 1 cup uncooked rice
  • 2 cups chicken broth (or water)
  • Pinch of salt

Sauce and Vegetables

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream (can substitute half-and-half or non-dairy product)
  • 1 cup frozen peas (optional)
  • 2 tablespoons olive oil

Instructions

  1. Prepare the Chicken: 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 to have them ready for cooking.
  2. Cook the 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.
  3. Sear the 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.
  4. Sauté Onion and Garlic: 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.
  5. Simmer Chicken in Cream 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 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. Adjust seasonings with additional salt and pepper if necessary.
  6. Serve: Spoon a generous portion of the fluffy cooked rice onto individual plates. Place the tender creamy smothered chicken over the rice, spooning plenty of the rich sauce over both chicken and rice. Garnish generously with fresh chopped parsley and serve immediately.

Notes

  • Substitute half-and-half or non-dairy cream alternatives to lighten the recipe or accommodate dietary needs.
  • Frozen peas are optional; you can substitute with other vegetables like carrots or mushrooms.
  • To ensure chicken is fully cooked, use a meat thermometer to reach 165°F (74°C) internal temperature.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Keywords: Creamy chicken recipe, smothered chicken, chicken and rice dinner, easy chicken recipes, stovetop chicken dinner

Find it online: https://mixitwitjoe.com/easy-creamy-smothered-chicken-and-rice-dinner-recipe/