Easy Creamy Smothered Chicken and Rice Dinner Recipe
This Easy Creamy Smothered Chicken and Rice Dinner is a delightfully comforting meal featuring tender, seared chicken breasts simmered in a rich, creamy sauce with onions, garlic, and peas. Served over fluffy rice, this dish combines savory flavors and luscious textures that make for a quick yet impressive dinner perfect for any night of the week.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
Rice
- 1 cup rice (Uncooked)
- 2 cups chicken broth (for cooking rice, or water as alternative)
- Pinch of salt (for cooking rice)
Sauce and Vegetables
- 1 medium onion (Diced)
- 3 cloves garlic (Minced)
- 1 cup heavy cream (Can be substituted with half-and-half or a non-dairy product)
- 1 cup frozen peas (Optional)
- 2 tablespoons olive oil
- ½ teaspoon parsley (Fresh or dried for garnish)
Instructions
- Prepare and Season Chicken: Pat the chicken breasts dry thoroughly with paper towels. Season both sides generously with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic to prepare for cooking.
- Cook the Rice: In a medium saucepan, combine 1 cup of rice with 2 cups of chicken broth or water and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to the lowest setting. Cover tightly and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the seasoned chicken into the hot oil carefully and sear for 4-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Reduce the skillet heat to medium. Add diced onion and sauté for 5-7 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant, ensuring it does not burn.
- Simmer in Cream Sauce: Pour in 2 cups of chicken broth, stirring to deglaze the pan and scrape up browned bits. Bring to a gentle simmer. Stir in 1 cup of heavy cream and the optional 1 cup of frozen peas. Return the seared chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
- Serve: Spoon a generous portion of the fluffy rice onto plates. Place the creamy, smothered chicken over the rice and spoon extra sauce on top. Garnish with fresh chopped parsley and serve immediately for the best experience.
Notes
- You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter or dairy-free version.
- Frozen peas are optional but add a nice pop of color and sweetness to the dish.
- For best results, use a heavy-bottomed skillet to prevent the sauce from burning and to achieve a great sear on the chicken.
- Adjust seasoning to taste, especially the salt and pepper after simmering as flavors concentrate.
- Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) for food safety.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
Keywords: creamy chicken recipe, smothered chicken, chicken and rice dinner, easy chicken dinner, one skillet chicken, comfort food, creamy sauce, stovetop chicken
