Smothered Creamy Chicken and Rice
This Low Carb Smothered Creamy Chicken and Rice recipe is a rich and flavorful dish perfect for weeknight dinners or impressing guests. Juicy, seasoned chicken is cooked to perfection and smothered in a creamy garlic and herb sauce, served over fluffy cauliflower rice. It’s easy to make, packed with flavor, and completely guilt-free! Whether you’re eating low-carb, keto, or just craving something cozy, this dish will hit the spot.
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.