Go Back
Golden brown chicken breasts cooking in creamy sauce in skillet for creamy smothered chicken and rice recipe

Creamy Smothered Chicken and Rice

Tender chicken breasts smothered in a creamy sauce and served over fluffy rice. A comforting weeknight dinner ready in 40 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 1.5 pounds, pounded to ½-inch even thickness
  • 1 cup uncooked white rice long-grain preferred
  • 2 cups chicken broth low-sodium recommended
  • 1 cup heavy cream or half-and-half for lighter option
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup frozen peas optional
  • 2 tablespoons olive oil
  • 1 teaspoon paprika smoked paprika optional for extra depth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon fresh or dried parsley for garnish

Equipment

  • Large 12-inch skillet
  • Pot for cooking rice
  • Wooden spoon
  • Measuring cups and spoons
  • Meat thermometer
  • Cutting board
  • Knife

Method
 

  1. Rinse the rice under cold water until it runs clear. Cook the rice using the chicken broth instead of water (typically 15-18 minutes for white rice). Set aside and keep warm.
  2. Heat olive oil in a large 12-inch skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent. Add minced garlic and cook for 1 minute, stirring frequently.
  3. Season chicken breasts on both sides with paprika, salt, black pepper, and dried thyme. If thick, pound to ½-inch even thickness. Place in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
  4. Remove cooked chicken from skillet and set aside. Lower heat to medium-low and add heavy cream, stirring to combine with onions and garlic. Bring to a gentle simmer. Adjust consistency if needed by adding broth if too thick or simmering longer if too thin.
  5. If using peas, add them to the cream sauce and cook for 2-3 minutes. Return chicken breasts to the skillet, nestling them into the sauce. Simmer for 5 minutes to blend flavors.
  6. Serve the creamy smothered chicken over the cooked rice. Garnish with fresh or dried parsley.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream. Can freeze chicken and sauce (without rice) for up to 2 months. Great for meal prep when stored separately. Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F.