Creamy Smothered Chicken and Rice Recipe
Creamy Smothered Chicken and Rice is a comforting, flavorful dish featuring perfectly seared chicken breasts simmered in a rich and luscious garlic Parmesan cream sauce, served over fluffy white or brown rice. This hearty recipe combines simple pantry staples with fresh parsley garnish to create a satisfying meal perfect for weeknights or casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Creamy Sauce:
- 1 tablespoon butter
- ½ small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Rice:
- 1 cup white or brown rice
- 2 cups chicken broth or water
- ½ teaspoon salt
For Garnish:
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese
Instructions
- Cook the Rice: In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and salt. Cover, reduce heat to low, and simmer for 15–18 minutes if using white rice or 35 minutes if using brown rice. Once cooked, fluff the rice with a fork and set it aside.
- Season & Sear the Chicken: Pat the chicken dry with paper towels. Season both sides evenly with garlic powder, paprika, salt, and black pepper. Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken and sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set it aside.
- Make the Creamy Sauce: In the same skillet, melt 1 tablespoon of butter. Add the diced onions and sauté for about 2 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Pour in the chicken broth, scraping the browned bits from the bottom of the pan for extra flavor. Stir in the heavy cream, grated Parmesan cheese, Italian seasoning, salt, and black pepper. Let the sauce simmer gently until it thickens slightly.
- Simmer & Smother: Return the seared chicken to the skillet, nestling it into the creamy sauce. Spoon more sauce over the chicken, then cover the skillet with a lid. Let the dish simmer gently on low heat for 5–7 minutes, or until the chicken is fully cooked through with an internal temperature of 165°F (74°C).
- Assemble & Serve: Spoon the cooked rice onto serving plates. Top each portion with a piece of the creamy smothered chicken and plenty of sauce. Garnish with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately and enjoy this hearty, comforting meal.
Notes
- You can substitute chicken thighs for breasts for a juicier texture.
- Use half-and-half instead of heavy cream for a lighter sauce.
- For extra flavor, add mushrooms or spinach to the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave to prevent the sauce from breaking.
Keywords: creamy chicken, smothered chicken, chicken and rice, easy dinner, comfort food, creamy sauce, one skillet chicken, Parmesan chicken
Find it online: https://annakocht.com/creamy-smothered-chicken-and-rice-recipe/
