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Creamy Smothered Chicken And Rice Recipe

Creamy Smothered Chicken And Rice Recipe
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★★★★★

5.2 from 13 reviews

This Creamy Smothered Chicken and Rice recipe features tender boneless chicken breasts cooked in a rich, flavorful cream sauce with sautéed onions, garlic, and optional peas. Served over perfectly cooked chicken broth-infused rice, this comforting dish is easy to make and perfect for a cozy family dinner.

Ingredients

Scale

Chicken and Rice

  • 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
  • 1 cup uncooked rice
  • 2 cups chicken broth
  • 2 tablespoons olive oil

Creamy Sauce

  • 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)

Seasonings

  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 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 cooked, set aside.
  2. Sauté Onion: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent.
  3. Add Garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant, taking care not to burn it.
  4. Season and Cook Chicken: Season the chicken breasts evenly with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic. Cook for 5-6 minutes on each side until golden brown and the internal temperature reaches 165°F (75°C).
  5. Make Cream Sauce: Remove the chicken from the skillet and set aside. Lower the heat and pour in the heavy cream, stirring to combine with the onion and garlic mixture. Bring to a gentle simmer to thicken slightly.
  6. Add Peas (Optional): If using, add frozen peas to the cream sauce and cook for an additional 2-3 minutes until heated 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 5 minutes so the flavors meld and the chicken reheats thoroughly.
  8. Serve: Spoon the creamy smothered chicken over the cooked rice. Garnish with fresh or dried parsley if desired, and serve warm.

Notes

  • You can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream for a lighter or dairy-free version.
  • Use boneless chicken thighs instead of breasts for a juicier texture.
  • Adjust seasoning to taste, especially salt and pepper.
  • Frozen peas are optional but add a nice pop of color and subtle sweetness.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.

Nutrition

Keywords: Creamy smothered chicken, chicken and rice recipe, creamy chicken breasts, comfort food, easy dinner

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