Description
Creamy Smothered Chicken and Rice is a comforting, one-pan meal made with tender chicken breasts simmered in a rich, creamy sauce and served over fluffy rice. It’s perfect for a hearty weeknight dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 cup grated Parmesan cheese
- 2 cups cooked white rice
- Fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add diced onion and cook until translucent, about 3 minutes. Add garlic and sauté for 1 minute.
- Sprinkle in flour and stir to coat the onions. Slowly pour in chicken broth, whisking to avoid lumps.
- Stir in heavy cream, thyme, onion powder, and Parmesan cheese. Bring to a simmer and cook until slightly thickened, about 5 minutes.
- Return chicken to the skillet and simmer in the sauce for 10–15 minutes, or until cooked through and tender.
- Serve chicken smothered in the creamy sauce over a bed of cooked rice.
- Garnish with chopped parsley if desired.
Notes
- Use boneless chicken thighs for a juicier result.
- Add sautéed mushrooms or spinach for extra flavor and nutrition.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with sauce and rice
- Calories: 580
- Sugar: 2g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 140mg