Creamy Smothered Chicken and Rice
A comforting dish featuring tender chicken and creamy sauce served over flavorful rice, perfect for family dinners.
Equipment
- Skillet
- Pot for Rice
Ingredients
- 4 pieces Boneless, Skinless Chicken Breasts About 1.5 pounds
- 1 cup Rice Uncooked
- 2 cups Chicken Broth
- 1 cup Heavy Cream Or half-and-half or non-dairy product
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 1 cup Frozen Peas Optional
- 2 tablespoons Olive Oil
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Dried Thyme
- 0.5 teaspoon Parsley Fresh or dried for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Rinse the rice under cold water until the water runs clear.
- Cook the rice according to package instructions, using chicken broth instead of water.
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
- Add minced garlic and cook for another minute until fragrant.
- Season chicken breasts with paprika, salt, black pepper, and dried thyme. Place them in the skillet and sear for 5-6 minutes per side until golden brown and cooked through.
- Remove chicken from the skillet and set aside. In the same skillet, pour in the heavy cream, stirring to combine with the sautéed ingredients.
- If using, add frozen peas to the cream sauce and cook for 2-3 minutes until heated through.
- Return the chicken to the skillet, allowing it to simmer in the creamy sauce for 5 minutes.
- Serve the creamy chicken over the cooked rice, garnished with chopped parsley.
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Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.