Creamy Smothered Chicken and Rice
A comforting one-pot dish featuring juicy chicken, tender rice, and a rich, creamy sauce, perfect for family dinners.
Ingredients
- 4 pieces boneless, skinless chicken breasts (approximately 1.5 pounds)
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp parsley (fresh or dried, to garnish)
Instructions
- Rinse the rice under cold water until the water runs clear, then set aside.
- Cook the rice according to package instructions using chicken broth instead of water.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent (about 2-3 minutes).
- Add minced garlic and sauté for another minute without browning.
- Season chicken breasts with paprika, salt, black pepper, and dried thyme. Coat evenly.
- Place the seasoned chicken in the skillet and sear for about 5-6 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- Stir in the heavy cream, and if using, add peas. Let the sauce simmer for 2-3 minutes.
- Return the chicken to the skillet and let it simmer for an additional 5 minutes to absorb the sauce.
- Serve over the cooked rice, garnished with parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.