Introduction

This easy creamy smothered chicken and rice dinner is a comforting, flavorful meal perfect for any night of the week. Tender chicken breasts are seared and simmered in a rich, velvety sauce, served over fluffy rice for a satisfying dish the whole family will love.

The image shows a black cast iron pan filled with a bed of white, fluffy rice as the bottom layer. On top of the rice, there are five pieces of golden-brown, crispy chicken thighs, each coated in a creamy off-white sauce with small bits of herbs and bacon. The sauce has a slightly thick texture and spreads over the chicken and rice, garnished with finely chopped green parsley sprinkled all over. The pan sits on a rustic wooden surface with a white marbled texture in the background, and there is a silver spoon placed beside the pan. 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 sauce, use half-and-half or a non-dairy milk substitute instead of heavy cream.
Add mushrooms or bell peppers with the onions for extra flavor and texture.
Use jasmine or basmati rice for a more fragrant side.
If fresh parsley isn’t available, dried parsley works well as a garnish.

Storage

Store leftover chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water to loosen the sauce if it has thickened too much.

How to Serve

The image shows three browned, crispy chicken pieces covered in a thick, creamy white sauce with green herb specks, arranged in a black cast-iron skillet. To the right, there is a neat mound of fluffy white rice sprinkled with small bits of herbs. The sauce pools around the chicken and rice, with finely chopped green herbs garnished on top, giving a fresh touch. The skillet sits on a dark gray cloth on a wood surface, with a wooden spoon and a sauce-covered spoon in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy during cooking. Adjust the cooking time if needed until the internal temperature reaches 165°F (74°C).

Is it okay to skip the peas?

Absolutely. The peas add color and a touch of sweetness, but the dish is delicious even without them. You can substitute with other vegetables like green beans or spinach if you prefer.