Easy Creamy Smothered Chicken And Rice Dinner Recipe
This Easy Creamy Smothered Chicken and Rice Dinner is a comforting one-pan dish featuring tender seared chicken breasts simmered in a rich and velvety creamy sauce with peas, served over fluffy rice. Perfect for a hearty weeknight meal, this recipe combines simple ingredients with a straightforward stovetop cooking method to deliver a satisfying, flavorful plate that the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
Rice
- 1 cup uncooked rice
- 2 cups chicken broth (for cooking rice)
- Pinch of salt (for rice cooking)
Creamy Sauce and Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth (for sauce)
- 1 cup heavy cream (can substitute half-and-half or a non-dairy option)
- 1 cup frozen peas (optional)
- ½ teaspoon parsley (fresh or dried, for garnish)
Instructions
- Prepare Chicken and Vegetables: Pat the chicken breasts dry with paper towels, then season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic for later use.
- Cook Rice: In a medium saucepan, combine 1 cup of uncooked rice with 2 cups of chicken broth and a pinch of salt. Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan tightly and simmer for 15 to 18 minutes until all the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing the rice gently with a fork.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts into the hot oil and sear them for 4 to 6 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Reduce the heat to medium and add the diced onion to the same skillet. Sauté the onion for 5 to 7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, making sure it doesn’t burn.
- Build and Simmer Creamy Sauce: Pour in 2 cups of chicken broth, stirring to scrape up any browned bits from the bottom of the skillet. Bring the liquid to a gentle simmer. Stir in 1 cup of heavy cream and, if using, add 1 cup of frozen peas. Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let everything simmer for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve and Garnish: Spoon a generous portion of the fluffy cooked rice onto individual plates. Top with the tender, creamy smothered chicken, making sure to spoon plenty of the rich sauce over the chicken and rice. Garnish with chopped fresh parsley and serve immediately for a warm, comforting meal.
Notes
- You can substitute heavy cream with half-and-half or your favorite non-dairy cream alternative to reduce calories or accommodate dietary preferences.
- The frozen peas are optional but add a nice pop of color and subtle sweetness.
- To ensure even cooking, choose chicken breasts of similar thickness or pound them gently before seasoning.
- Using chicken broth for cooking the rice adds extra flavor to the dish.
- For a thicker sauce, let the sauce simmer uncovered for a few minutes after the chicken is cooked.
Keywords: creamy chicken recipe, smothered chicken, chicken and rice dinner, easy chicken dinner, stovetop chicken recipe
