why make this recipe
Creamy Smothered Chicken and Rice is a comforting dish that is perfect for a family dinner or a cozy night in. The combination of tender chicken, rich creamy sauce, and fluffy rice makes this meal satisfying and delicious. Not only is it easy to prepare, but it also uses simple ingredients that you might already have in your kitchen. This recipe is sure to please everyone at the table!
how to make Creamy Smothered Chicken and Rice
Ingredients:
- 2 boneless, skinless chicken breasts (or 4 chicken thighs)
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon butter
- ½ small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream (or half-and-half)
- ¼ cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup white or brown rice
- 2 cups chicken broth or water
- ½ teaspoon salt
- 2 tablespoons chopped fresh parsley
- Extra Parmesan cheese
Directions:
Cook the Rice: In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and salt. Cover, reduce heat to low, and simmer for 15–18 minutes (white rice) or 35 minutes (brown rice). Fluff with a fork and set aside.
Season & Sear the Chicken: Pat chicken dry and season with garlic powder, paprika, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 4–5 minutes on each side until golden brown. Remove from the pan and set aside.
Make the Creamy Sauce: In the same skillet, melt 1 tablespoon of butter. Sauté the onions for 2 minutes. Add garlic and cook for 30 seconds. Pour in chicken broth and scrape any browned bits from the pan. Stir in cream, Parmesan, Italian seasoning, salt, and pepper. Let simmer until slightly thickened.
Simmer & Smother: Return the chicken to the skillet. Spoon sauce over the top, cover, and let simmer on low heat for 5–7 minutes until the chicken is fully cooked through (165°F internal temperature).
Assemble & Serve: Plate the rice, top with chicken and creamy sauce. Garnish with fresh parsley and extra Parmesan if desired.
how to serve Creamy Smothered Chicken and Rice
Serve Creamy Smothered Chicken and Rice hot and fresh. It goes well with a simple green salad or steamed vegetables for a complete meal. Drizzle extra creamy sauce on top for added flavor.
how to store Creamy Smothered Chicken and Rice
To store leftovers, let the dish cool completely. Place it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to a month. Reheat in the microwave or on the stove, adding a splash of broth to help bring back the creaminess.
tips to make Creamy Smothered Chicken and Rice
- Ensure the chicken is seasoned well for better flavor.
- Don’t rush the simmering process; this helps the sauce thicken and enhances the flavors.
- You can add vegetables like spinach or mushrooms to the sauce for extra nutrition and flavor.
variation (if any)
For a healthier twist, you can use skinless chicken thighs instead of breasts. Additionally, try using brown rice for more fiber. You can also swap the heavy cream for Greek yogurt for a lighter option.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly to the right temperature, and you may need to increase the cooking time.
2. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately. Just reheat before serving.
3. Is it possible to make this dish dairy-free?
Yes, you can use coconut cream instead of heavy cream and omit the Parmesan cheese for a dairy-free version.
Creamy Smothered Chicken and Rice
Ingredients
Method
- In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and salt. Cover, reduce heat to low, and simmer for 15–18 minutes (white rice) or 35 minutes (brown rice). Fluff with a fork and set aside.
- Pat chicken dry and season with garlic powder, paprika, salt, and pepper.
- In a large skillet, heat olive oil and butter over medium-high heat. Sear chicken for 4–5 minutes on each side until golden brown. Remove from the pan and set aside.
- In the same skillet, melt 1 tablespoon of butter. Sauté the onions for 2 minutes.
- Add garlic and cook for 30 seconds.
- Pour in chicken broth and scrape any browned bits from the pan.
- Stir in cream, Parmesan, Italian seasoning, salt, and pepper. Let simmer until slightly thickened.
- Return the chicken to the skillet. Spoon sauce over the top, cover, and let simmer on low heat for 5–7 minutes until the chicken is fully cooked through (165°F internal temperature).
- Plate the rice, top with chicken and creamy sauce. Garnish with fresh parsley and extra Parmesan if desired.