Easy Creamy Smothered Chicken and Rice Dinner Recipe
This Easy Creamy Smothered Chicken and Rice Dinner is a comforting and flavorful one-pan meal featuring tender seared chicken breasts simmered in a rich and velvety creamy sauce, served over perfectly cooked fluffy rice. Infused with aromatic spices, sautéed onions, garlic, and optional peas, this hearty dish is perfect for a family-friendly weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons olive oil
Rice
- 1 cup rice (Uncooked)
- 2 cups chicken broth (or water)
- Pinch of salt
Sauce and Vegetables
- 1 medium onion (Diced)
- 3 cloves garlic (Minced)
- 1 cup heavy cream (Can be substituted with half-and-half or a non-dairy product)
- 1 cup frozen peas (Optional)
- ½ teaspoon parsley (Fresh or dried for garnish)
Instructions
- Prepare Chicken and Aromatics: Pat the chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic for the sauce.
- Cook the Rice: In a medium saucepan, combine 1 cup rice with 2 cups chicken broth or water and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned chicken pieces into the hot oil and sear for 4-6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Reduce heat to medium. Add the diced onion to the same skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it.
- Create the Sauce and Simmer: Pour in 2 cups chicken broth, stirring to scrape up any browned bits from the skillet bottom. Bring to a gentle simmer. Stir in 1 cup heavy cream and the optional 1 cup frozen peas. Return the seared chicken to the skillet, nestling it into the sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked (internal temperature 165°F / 74°C) and the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Spoon a generous helping of the fluffy cooked rice onto plates. Top with the creamy smothered chicken and plenty of sauce. Garnish with fresh chopped parsley and serve immediately for a warm, comforting meal.
Notes
- Substitute heavy cream with half-and-half or a non-dairy alternative to reduce fat content.
- Frozen peas are optional but add a nice pop of color and sweetness.
- Ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use chicken broth instead of water to enhance flavor in the rice and sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: Creamy chicken, smothered chicken, chicken and rice, one-pan dinner, easy dinner recipe, creamy sauce chicken, comfort food
