Creamy Smothered Chicken With Rice
This Creamy Smothered Chicken With Rice is a comforting, flavorful dish that’s as easy to make as it is delicious. Tender chicken breasts are seared to perfection and smothered in a creamy, garlicky sauce, then served over a bed of perfectly cooked rice. The result? A meal that’s rich, satisfying, and perfect for impressing guests or enjoying a cozy dinner at home. It’s a simple recipe that’s packed with flavor and perfect for any occasion!
Ingredients
Ingredients for Creamy Smothered Chicken with Rice
- 4 boneless skinless chicken breasts (or thighs if you prefer darker meat)
- 1 cup long-grain white rice
- 2 cups chicken broth or vegetable broth for a lighter version
- 1 cup heavy cream you can substitute with half-and-half or coconut milk for a lighter version
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil or butter for a richer flavor
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Key Substitutions:
- Chicken breasts: You can use chicken thighs if you prefer a juicier cut of meat.
- Heavy cream: Swap it for half-and-half or coconut milk if you're looking for a lighter or dairy-free option.
- Rice: Long-grain white rice is ideal but you can also use brown rice (just make sure to adjust the cooking time).
Instructions
How to Cook Creamy Smothered Chicken with Rice: A Step-by-Step Guide
Prep the Chicken
- Start by seasoning your chicken breasts (or thighs) with salt, pepper, paprika, garlic powder, and onion powder. Get both sides nice and coated – this is where the flavor magic happens!
Sear the Chicken
- Heat the olive oil (or butter) in a large skillet over medium-high heat. Once it’s hot, add the chicken and cook for about 5-6 minutes per side until it’s golden brown. Don’t worry if it’s not fully cooked through yet – we’ll finish cooking it later. Just give it a nice crispy crust. Set the chicken aside for now.
Cook the Rice
- In the same skillet (don’t clean it, you want those flavor bits!), add the rice and toast it for 1-2 minutes. Then, pour in the chicken broth and bring it to a simmer. Reduce the heat to low, cover, and let it cook for about 10 minutes.
Make the Creamy Sauce
- While the rice is cooking, add a little more oil or butter to the skillet and sauté the onions and garlic for 2-3 minutes until they’re soft and fragrant. Then, pour in the heavy cream (or coconut milk/half-and-half) and stir to combine. Let it simmer for a few minutes to thicken up.
Add the Chicken Back In
- Place your seared chicken back into the skillet, on top of the rice. Spoon some of that creamy sauce over the chicken and cover the skillet. Let it cook on low for another 10-15 minutes, or until the chicken is cooked through and the rice is tender.
Finish It Off
- Once everything is cooked, garnish with fresh parsley if you’re feeling fancy. Then, dig in and enjoy your creamy, cozy masterpiece!
- See? Super simple and quick! The hardest part is waiting for it to cook! You’ve got this, and your taste buds will thank you.
Notes
- For extra richness, use full-fat cream.
- Customize with veggies like spinach or mushrooms.
- To make it spicier, add red pepper flakes or hot sauce.