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Creamy Smothered Chicken And Rice Recipe

Creamy Smothered Chicken And Rice Recipe
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★★★★★

4.9 from 23 reviews

Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender, seasoned chicken breasts cooked in a rich and velvety cream sauce with sautéed onions, garlic, and optional peas, all served over flavorful chicken broth-infused rice. This hearty and satisfying meal is perfect for a cozy dinner and easy to prepare.

Ingredients

Scale

Chicken and Seasoning

  • 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme

Rice

  • 1 cup rice (Uncooked)
  • 2 cups chicken broth

Sauce and Vegetables

  • 1 cup heavy cream (Can be substituted with half-and-half or a non-dairy product)
  • 1 medium onion (Diced)
  • 3 cloves garlic (Minced)
  • 1 cup frozen peas (Optional)
  • 2 tablespoons olive oil
  • 1/2 teaspoon parsley (Fresh or dried for garnish)

Instructions

  1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions, using chicken broth instead of water for extra flavor. Once done, set it aside.
  2. Sauté Onions: While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent and slightly softened.
  3. Add Garlic: Add minced garlic to the skillet and cook for an additional 1 minute until fragrant, stirring to prevent burning.
  4. Season and Cook Chicken: Season the chicken breasts with paprika, salt, black pepper, and dried thyme. Place them into the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
  5. Prepare Cream Sauce: Remove the chicken from the skillet and set aside. Lower the heat, then add the heavy cream to the skillet, stirring to combine with the onion and garlic residue. Bring the cream sauce to a gentle simmer.
  6. Add Peas: If desired, add frozen peas to the cream sauce and cook for 2-3 minutes until warmed through.
  7. Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Allow everything to simmer together for another 5 minutes, letting the flavors meld and chicken heat through.
  8. Serve: Serve the creamy smothered chicken and sauce over the prepared rice. Garnish with fresh or dried parsley if desired for a touch of freshness and color.

Notes

  • You can substitute heavy cream with half-and-half or a non-dairy cream alternative for a lighter or dairy-free option.
  • Make sure the chicken is cooked through completely; internal temperature should reach at least 165°F (74°C).
  • Using chicken broth instead of water to cook the rice adds extra depth and flavor to the dish.
  • Frozen peas are optional but add a nice pop of color and sweetness to the creamy sauce.
  • Fresh parsley garnish adds brightness; you can also sprinkle some grated Parmesan for extra richness.

Nutrition

Keywords: creamy chicken recipe, smothered chicken, chicken and rice, one-pan dinner, comfort food, easy chicken recipe

Find it online: https://liamjayne.com/creamy-smothered-chicken-and-rice-recipe/