Description
Smothered Chicken and Rice brings pure comfort straight to your dinner table with a hearty blend of tender chicken and creamy sauce that’s guaranteed to satisfy. Weeknight dinners get an instant upgrade when this simple, soul-warming dish comes together in just one pan, making cleanup a breeze.
Ingredients
Scale
Main Proteins:
- 4 boneless skinless chicken breasts
Grains:
- 1 cup rice
Liquids and Dairy:
- 2 cups chicken broth
- 1 cup heavy cream
Aromatics and Seasonings:
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon parsley
Additional:
- 1 cup frozen peas
Instructions
- Rinse 1 cup of rice under cold water until the liquid runs clear. Cook the rice in 2 cups of chicken broth for 18-20 minutes at medium heat, following package directions. Set the cooked rice aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat (375°F). Add diced onions and sauté for 2-3 minutes until they become translucent.
- Mince 3 cloves of garlic and add to the skillet. Cook for 1 minute until the garlic becomes fragrant.
- Season 4 chicken breasts with 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme.
- Place seasoned chicken breasts into the skillet. Cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Remove chicken from the skillet and set aside on a plate.
- Lower the skillet heat to medium-low. Pour 1 cup of heavy cream into the pan and stir to combine with remaining ingredients.
- Bring the cream sauce to a gentle simmer. Add 1 cup frozen peas and cook for 2-3 minutes.
- Return chicken to the skillet, nestling the pieces into the creamy sauce. Simmer for 5 additional minutes to blend flavors.
- Plate the chicken over the prepared rice. Garnish with ½ teaspoon parsley if desired.
Notes
- Rinsing rice thoroughly removes excess starch, helping create fluffy, separated grains that won’t become sticky or clumpy during cooking.
- Using chicken broth instead of water adds deep, rich flavor to your rice, making the entire dish more savory and complex.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt, which provides creaminess with fewer calories.
- Checking chicken’s internal temperature with a meat thermometer ensures perfectly cooked, juicy chicken without any risk of undercooking.
- Prep Time: 5 minutes
- Cook Time: 25-28 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 455 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg