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Creamy Smothered Chicken and Rice Recipe Easy Weeknight Dinner.

Creamy Smothered Chicken and Rice

Tender chicken breasts smothered in rich cream sauce served over fluffy rice. This easy dinner is ready in 45 minutes with simple ingredients and minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 pounds, similar thickness
  • 1 cup uncooked long-grain white rice
  • 2 cups chicken broth low-sodium preferred
  • 1 cup heavy cream can substitute half-and-half
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup frozen peas optional
  • 2 tablespoons olive oil
  • 1 teaspoon paprika smoked paprika preferred
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • fresh or dried parsley for garnish, optional

Equipment

  • Large skillet
  • Medium pot for rice
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Chef's knife
  • Meat thermometer

Method
 

  1. Start your rice first. Rinse 1 cup rice under cold water until it runs clear, then cook in 2 cups chicken broth following package directions (typically 15-20 minutes). Set aside and keep warm.
  2. While rice cooks, heat 2 tablespoons olive oil in large skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
  3. Pat chicken breasts dry, then season both sides with paprika, salt, pepper, and thyme. Place in skillet and cook undisturbed for 5-6 minutes until deep golden brown on bottom.
  4. Flip chicken and cook 5-6 minutes on second side. Check thickest part with meat thermometer - should read 165°F. If not there yet, reduce heat to medium-low and cook 2-3 minutes longer. Remove chicken to plate and tent with foil.
  5. Lower heat under skillet and pour in heavy cream, stirring to scrape up browned bits. Bring to gentle simmer. If using peas, add now and cook 2-3 minutes until heated through and sauce thickens slightly.
  6. Return chicken to skillet, spooning sauce over top. Let warm through for 2-3 minutes only. Serve immediately over fluffy rice and garnish with parsley if desired.

Notes

For best results, use long-grain white rice cooked in chicken broth. Pat chicken dry before seasoning for better browning. Use meat thermometer to ensure 165°F internal temperature. Reheat leftovers gently with splash of broth or cream. Freezes well for up to 2 months - freeze chicken and sauce separately from rice.