Description
Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender boneless chicken breasts cooked in a creamy, seasoned sauce served over fluffy white rice. This one-pan wonder combines simple pantry staples with aromatic herbs for an easy, satisfying meal perfect for family dinners or cozy nights in.
Ingredients
Scale
Chicken and Seasoning
- 4 pieces Boneless Chicken Breast (opt for thigh for a juicier bite)
- 1 teaspoon Salt (use sea salt for extra flavor)
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika (substitute with cayenne for a spicy kick)
Cooking Base
- 1 tablespoon Olive Oil (vegetable oil works too for a neutral flavor)
- 1 medium Onion (finely chopped; shallots are a milder alternative)
- 2 cloves Garlic (minced; garlic powder can work in a pinch)
Liquid Ingredients
- 2 cups Chicken Broth (use vegetable broth for a vegetarian option)
- 1 cup Heavy Cream (for that rich creaminess; half-and-half or almond milk can lighten it up)
Seasoning and Garnish
- 1 teaspoon Italian Seasoning (substitute with individual herbs like basil or thyme if needed)
- 2 cups White Rice (brown rice or quinoa can be healthier alternatives)
- 2 tablespoons Fresh Parsley (for garnish; you can skip this if unavailable)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and paprika. This foundational seasoning imparts a balanced flavor and color to the chicken as it cooks.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for about 4-5 minutes per side until golden brown. Remove the chicken and set aside, keeping the skillet with the flavorful drippings.
- Sauté Aromatics: In the same skillet, reduce heat to medium and add the finely chopped onion. Sauté until the onion becomes translucent, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds until fragrant, ensuring the base is flavorful.
- Add Liquids and Rice: Pour in the chicken broth and heavy cream, stirring to combine. Add the white rice and Italian seasoning, mixing well to distribute the seasonings and submerge the rice in the liquid.
- Simmer and Cook: Return the chicken breasts to the skillet, placing them on top of the rice mixture. Reduce the heat to low, cover the skillet with a lid, and let everything simmer gently for 20-25 minutes, or until the rice is tender and the chicken is thoroughly cooked through (internal temperature of 165°F/74°C).
- Final Touch and Serve: Once cooked, turn off the heat and let the dish sit covered for 5 minutes to thicken slightly. Garnish with fresh parsley before serving. This resting time allows the rice to absorb flavors and the sauce to thicken to a creamy consistency.
Notes
- For juicier chicken, use boneless thighs instead of breasts.
- Substitute brown rice or quinoa for a healthier grain option; adjust cooking time accordingly.
- Use half-and-half or almond milk instead of heavy cream for a lighter version.
- If you prefer a spicy variation, replace paprika with cayenne pepper.
- Fresh parsley adds a fresh bright flavor but can be omitted if unavailable.
- Ensure the skillet has a tight-fitting lid to properly steam the rice and chicken.
