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Creamy Smothered Chicken and Rice
Caroline

Creamy Smothered Chicken and Rice

Tender chicken breasts simmered in a creamy, seasoned sauce and served over fluffy rice — this comforting dish is hearty, flavorful, and perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 1 cup heavy cream (or half-and-half/dairy-free option)
  • 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
  • 1/2 tsp parsley (for garnish)

Equipment

  • Large skillet
  • wooden spoon
  • measuring cups and spoons
  • rice pot or saucepan
  • cutting board
  • knife

Method
 

  1. Rinse the rice under cold water until clear. Cook in chicken broth according to package directions. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes until soft.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Season chicken with paprika, salt, pepper, and thyme. Add to skillet and cook 5–6 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
  5. Lower heat and pour in heavy cream. Stir to combine with pan drippings. Simmer gently.
  6. Add peas if desired and cook 2–3 minutes.
  7. Return chicken to skillet, nestling into sauce. Simmer 5 more minutes to blend flavors.
  8. Serve chicken over cooked rice, garnished with parsley.

Notes

  • Add mushrooms or bell peppers with the onion for extra flavor.
  • For a lighter dish, replace heavy cream with half-and-half.
  • Make-ahead friendly: Prepare in advance and reheat when ready to serve.