Low Carb Smothered Creamy Chicken and Rice
Hey there! I’ve got a recipe you’re going to fall in love with today—Low Carb Smothered Creamy Chicken and Rice.
I know how tricky it can be to find meals that are both delicious and guilt-free sometimes.
That’s why I’m so excited to share this one with you. It’s perfect for weeknights when you want something hearty but don’t want to spend hours in the kitchen.
What I love most about this dish is how it brings comfort and flavor together in every bite.
The creamy sauce coats the tender chicken and fluffy low-carb “rice” so beautifully, you won’t even miss the real thing.
And, it’s one of those recipes that’s easy to tweak to suit your taste, add your favorite veggies, a bit of spice, or keep it simple.
So, let’s get started—you’re going to love it as much as I do!
How to Make Low-Carb Smothered Creamy Chicken and Rice
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon butter
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup shredded mozzarella cheese
- 2 cups cauliflower rice (you can use frozen for convenience)
- 2 tablespoons fresh parsley (for garnish)
Step-by-Step Instructions
Step 1: Heat up the olive oil in a large skillet over medium-high heat. Season your chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
Place the chicken in the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 2: In the same skillet, melt the butter. You want to keep all those delicious bits of flavor from the chicken in the pan, don’t you dare wipe that out!
Step 3: Pour in the heavy cream and chicken broth, stirring to combine. Bring it to a gentle simmer, letting it cook for a few minutes to thicken up just a bit.
Step 4: Add the shredded mozzarella cheese into the creamy sauce, and stir until it’s all melted and smooth. This is where the magic happens! It’s creamy, cheesy, and everything you want.
Step 5: While your sauce is getting all dreamy, heat a separate pan over medium heat and sauté the cauliflower rice with a little olive oil for 4-5 minutes until tender. Season with salt and pepper to taste.
Step 6: Now, we get to the best part. Place your cooked chicken breasts back into the skillet with the creamy sauce. Spoon that sauce over the chicken, making sure it’s nice and covered.
Step 7: Let the chicken simmer in that creamy goodness for another 5 minutes or so, so it soaks up all those flavors.
Step 8: Serve your chicken over the cauliflower rice, garnish with fresh parsley, and voila! You’ve got yourself a comforting, low-carb meal that’s as creamy as it is delicious.
Common Mistakes to Avoid
Overcooking the Chicken
Chicken that’s dry and tough? No thank you. Make sure you’re not overcooking your chicken. Keep an eye on the time and take it off the heat as soon as it’s cooked through (no more than 7 minutes per side, depending on thickness).
Not Letting the Sauce Thicken
Don’t rush it! Let that sauce simmer a bit to thicken up. It should have a nice, creamy consistency when you stir in the cheese. If it’s too runny, it won’t stick to the chicken as beautifully.
Skipping the Cauliflower Rice
Cauliflower rice is the secret to keeping this dish low carb while still feeling hearty. If you skip it, you’ll miss that perfect balance of textures, so don’t leave it out!
Using Low-Quality Cheese
We know, it’s tempting to grab that cheap shredded cheese, but you’ll thank yourself for splurging on a good mozzarella. It melts better and gives the sauce that luscious, creamy texture.
Recipe Best Tips
- Use bone-in chicken for even juicier meat. If you’re short on time, boneless chicken works just fine, but bone-in can add extra flavor and moisture.
- Spice it up with a pinch of red pepper flakes for a little heat in the creamy sauce.
- Make it ahead! This dish is just as good (if not better) the next day, so don’t hesitate to make extra and enjoy leftovers for lunch.
Serving Suggestions
This dish is fantastic on its own, but if you’re feeling a bit extra, pair it with a side of roasted veggies or a fresh, crisp salad.
You could also serve it with a drizzle of garlic butter on top for that next-level decadence!
Storage and Freezing
Storage: Store your leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, just put it in the microwave or heat it on the stove over low heat, adding a splash of chicken broth or heavy cream if the sauce needs a little help.
Freezing: This recipe freezes well too! Let it cool completely, then transfer it to a freezer-safe container. It’ll stay good for about 2-3 months. Just thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQs)
Q: Can I use regular rice instead of cauliflower rice?
A: Sure! If you’re not following a low-carb diet, go ahead and use regular rice. Just make sure it’s cooked before serving!
Q: Can I make this recipe with chicken thighs instead of breasts?
A: Absolutely! Chicken thighs will give you even more flavor and juiciness, so it’s a great substitute.
Q: Can I use a different cheese in this recipe?
A: Yes! While mozzarella is perfect for melting, you can try using cheddar, provolone, or even a mix for different flavors.
Q: Can I make the sauce without heavy cream?
A: You can swap the heavy cream for coconut cream for a dairy-free version, but the flavor will be slightly different. You could also use half-and-half if you’re looking for a lighter option.
Q: How can I make this spicier?
A: If you’re a fan of heat, sprinkle some red pepper flakes in the sauce or add a bit of hot sauce. It’ll give your taste buds a fun kick!
Q: How do I know when the chicken is cooked through?
A: The best way to check is by using a meat thermometer. The chicken is done when it reaches 165°F. If you don’t have one, just cut into the thickest part of the chicken and make sure the juices run clear.
Q: Can I use frozen cauliflower rice?
A: Totally! Frozen cauliflower rice is a time-saver. Just sauté it straight from the freezer; no need to thaw.
Conclusion
And there you have it! This Low Carb Smothered Creamy Chicken and Rice is a dinner winner every time.
It’s creamy, comforting, and just the right amount of indulgent without the carbs. Don’t forget to share your version of this dish in the comments, I’d love to hear how you made it your own! Enjoy💖
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Smothered Creamy Chicken and Rice
Ingredients
Ingredients for Low Carb Smothered Creamy Chicken and Rice
Here’s everything you’ll need to make this delicious dish:
For the Chicken:
- 4 boneless skinless chicken breasts (or thighs if you prefer)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika regular paprika works too
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter for extra richness
For the Sauce:
- 1 cup heavy cream substitute with coconut cream for dairy-free
- 1 cup chicken broth low-sodium preferred
- 3 cloves garlic minced
- ½ cup grated Parmesan cheese optional but adds great flavor
- 1 teaspoon dried thyme or fresh if you have it
- 1 teaspoon Dijon mustard
For the Low-Carb “Rice”:
- 3 cups cauliflower rice store-bought or homemade
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Add-Ins:
- 1 cup sliced mushrooms adds earthy flavor
- 1 cup baby spinach stir in at the end for a nutrient boost
- A pinch of red chili flakes for a little heat
Substitution Tips:
- Swap chicken breasts for thighs if you want juicier meat.
- Use almond milk unsweetened instead of heavy cream for a lighter sauce.
- Regular rice can replace cauliflower rice if you’re not strictly low-carb.
Instructions
How to Cook Low Carb Smothered Creamy Chicken and Rice
- Let’s get cooking now! Follow these steps, and you’ll have a dish so good you’ll feel like a pro chef—minus the fancy hat.
Prep the Chicken:
- Pat the chicken dry with paper towels. Nobody likes soggy chicken!
- Season both sides with garlic powder, onion powder, paprika, salt, and pepper. Give it a little love; this is where the flavor starts.
Sear the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken and sear for 4-5 minutes on each side until golden brown. Don’t worry if it’s not fully cooked—it’ll finish later. Remove the chicken and set it aside.
Make the Sauce:
- In the same skillet (because we love fewer dishes), add the minced garlic. Sauté for 30 seconds, just until fragrant.
- Pour in the chicken broth and heavy cream, stirring to combine.
- Add Parmesan cheese, thyme, and Dijon mustard. Stir until the sauce looks silky and smells amazing.
Simmer the Chicken:
- Return the chicken to the skillet, nestling it into the sauce.
- Cover and let it simmer on low heat for 10-12 minutes, or until the chicken is fully cooked (internal temp: 165°F).
Cook the Cauliflower Rice:
- While the chicken is simmering, heat 1 tablespoon of olive oil in another pan.
- Toss in the cauliflower rice and season with salt and pepper. Cook for 3-4 minutes, stirring occasionally. Don’t overcook—it’s “rice,” not mashed cauliflower!
Bring It All Together:
- Plate the cauliflower rice, top it with the chicken, and generously spoon that creamy sauce over everything. Add optional veggies if you like!
Serve and Enjoy:
- That’s it! Grab a fork and dig in. Trust me, you’re about to experience some serious food happiness. 😊
Notes
- For extra richness, use chicken thighs instead of breasts.
- Add veggies like mushrooms or spinach for variety.
- Fresh herbs elevate the flavor but dried work in a pinch.
- Store leftovers in the fridge for up to 4 days or freeze for 3 months.
Did you make this recipe?
Share a photo and leave a comment — we can't wait to see what you've made!💖
