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Creamy Smothered Chicken And Rice Dinner featured image showcases a delicious and comforting home-cooked meal.

Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice recipe offers a comforting and satisfying meal with tender chicken simmered in a rich, creamy sauce, served over fluffy rice. It's a family-friendly dish that's both easy to make and incredibly flavorful, perfect for a cozy weeknight dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt to taste
  • Pepper to taste
  • 1 1/2 cups long-grain rice
  • 3 cups chicken broth
  • 1 tablespoon butter
  • Salt to taste
  • Fresh parsley, for garnish optional

Equipment

  • large skillet
  • medium saucepan
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • whisk
  • spatula
  • Lid for skillet
  • fork

Method
 

  1. Season the chicken breasts with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat.
  3. Sear the chicken breasts for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
  4. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  5. Add the minced garlic and sliced mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
  6. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
  7. Slowly pour in the chicken broth, whisking constantly to avoid lumps.
  8. Bring the sauce to a simmer, then reduce the heat to low. Stir in the heavy cream, Parmesan cheese, thyme, and rosemary.
  9. Season with salt and pepper to taste.
  10. Return the seared chicken breasts to the skillet, nestling them into the creamy sauce.
  11. Cover the skillet and simmer for 15-20 minutes, or until the chicken is cooked through. Ensure the internal temperature reaches 165°F (74°C).
  12. While the chicken is simmering, prepare the rice. In a medium saucepan, combine the rice, chicken broth, butter, and salt.
  13. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork.
  14. Spoon the cooked rice onto plates.
  15. Top with the creamy smothered chicken and plenty of the delicious sauce.
  16. Garnish with fresh parsley, if desired.
  17. Serve immediately and enjoy.

Notes

Don't overcrowd the pan when searing the chicken. Deglaze the pan after searing the chicken to add flavor to the sauce. If the sauce isn't thickening enough, use a cornstarch slurry. For a spicy kick, add red pepper flakes. For extra cheesy goodness, stir in shredded cheddar or mozzarella. For an ultra-creamy sauce, add cream cheese. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or skillet, adding a splash of chicken broth if the sauce has thickened too much.