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Creamy Smothered Chicken and Rice

A comforting one-pan dish featuring creamy chicken and rice, perfect for weeknight dinners and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 620
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5 pounds, pounded to ½-inch even thickness) Substitute with thighs for a juicier option.
  • 1 cup uncooked white rice (long-grain preferred) Can use brown rice but it may require more liquid.
  • 2 cups chicken broth (low-sodium recommended) Vegetable broth can be used as an alternative.
  • 1 cup heavy cream (or half-and-half for a lighter option) Coconut milk can be used for a dairy-free version.
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 cup frozen peas (optional) Can include other vegetables like spinach or bell peppers.
  • 2 tablespoons olive oil
  • 1 teaspoon paprika (smoked paprika optional for extra depth)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon fresh or dried parsley (for garnish)

Method
 

Preparation
  1. Rinse the rice under cold water until the water runs clear. Cook the rice in chicken broth instead of water, typically around 15-18 minutes for white rice. Once done, set it aside and keep it warm.
  2. Heat the olive oil in a large 12-inch skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until it is translucent. Stir in the minced garlic, cooking for an additional minute until fragrant.
  3. Season the chicken breasts on both sides with paprika, salt, black pepper, and dried thyme. If they are too thick, pound them to ½-inch even thickness for consistent cooking. Place the chicken in the skillet and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F.
Sauce Preparation
  1. Once the chicken is cooked, remove it from the skillet and set it aside. Lower the heat to medium-low and add the heavy cream, stirring to combine it with the onions and garlic. Bring the mixture to a gentle simmer, adjusting the consistency if needed.
  2. If using peas, add them to the cream sauce and cook for 2-3 minutes. Return the chicken breasts to the skillet, nestling them into the sauce, and let it simmer for another 5 minutes to blend the flavors.
Serving
  1. Plate the creamy smothered chicken over the cooked rice, garnishing with fresh or dried parsley for a touch of color.

Notes

For best results, use a meat thermometer and taste the sauce before serving to adjust seasonings as needed.