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Creamy Smothered Chicken and Rice

Tender seared chicken breasts in a rich cream sauce served over fluffy chicken broth rice for an easy, comforting dinner ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts about 4 pieces
  • 1 cup white rice uncooked
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 cup frozen peas optional
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • fresh or dried parsley for garnish

Equipment

  • Large skillet (12-inch)
  • Medium pot with lid
  • Instant-read thermometer
  • Fine-mesh strainer

Method
 

  1. Rinse the rice under cold water in a fine-mesh strainer until the water runs clear. Add to a medium pot with the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until tender. Remove from heat and keep covered.
  2. While the rice cooks, heat the olive oil in a large skillet over medium heat.
  3. Add the diced onion and sauté for 2-3 minutes until translucent.
  4. Add the minced garlic and cook for another minute, stirring constantly, until fragrant.
  5. Pat the chicken breasts dry and season both sides with paprika, salt, black pepper, and thyme.
  6. Push the aromatics to the sides and add the chicken to the skillet. Cook for 5-6 minutes on each side without moving until golden brown and the internal temperature reaches 165°F.
  7. Remove the chicken from the skillet and set aside on a plate.
  8. Lower the heat to medium-low and pour in the heavy cream. Scrape up all the browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 2-3 minutes to thicken slightly.
  9. If using frozen peas, stir them into the cream sauce and cook for 2-3 minutes until heated through.
  10. Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and simmer for an additional 5 minutes to combine flavors.
  11. Serve the creamy smothered chicken over the fluffy cooked rice and garnish with parsley.

Notes

Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days. Store chicken and rice separately for best texture. Reheat chicken in skillet with a splash of broth to loosen sauce. Add broth or cream to thicken sauce if needed. Substitutions: Use chicken thighs for more moisture. Half-and-half works for lighter sauce. Add mushrooms or bell peppers when sautéing onions. Brown rice requires 40-45 minutes cooking time. Pro Tip: Pat chicken completely dry before searing for best golden crust. Don't skip scraping browned bits when making sauce.