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Plate of Creamy Smothered Chicken and Rice with chicken breast in rich cream sauce over fluffy rice

Creamy Smothered Chicken and Rice

Tender chicken breasts seared to golden perfection and simmered in a rich, creamy sauce, served over fluffy rice for an easy one-pan dinner
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs total
  • 1 cup uncooked rice white or brown
  • 2 cups chicken broth
  • 1 cup heavy cream or half-and-half
  • 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

Equipment

  • Large skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Pot for cooking rice
  • Cutting board
  • Knife
  • Meat thermometer

Method
 

  1. Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions using the chicken broth instead of water for extra flavor. Set aside when done, usually 15 to 20 minutes for white rice or 40 to 45 minutes for brown rice.
  2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2 to 3 minutes until translucent. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Season both sides of the chicken breasts with paprika, salt, black pepper, and thyme. Place them in the skillet with the onions and garlic. Cook for 5 to 6 minutes on each side until golden brown and internal temperature reaches 165°F. Thicker breasts may need an extra minute or two per side.
  4. Remove the chicken from the skillet and set aside. Lower the heat to medium-low and add the heavy cream, stirring to combine with the onions and garlic. Bring to a gentle simmer, stirring occasionally.
  5. If using frozen peas, add them to the cream sauce and cook for 2 to 3 minutes until heated through.
  6. Return the chicken to the skillet, nestling each piece into the creamy sauce. Allow to simmer for 5 minutes to heat the chicken and blend the flavors.
  7. Taste the sauce and adjust seasoning if needed. Serve the creamy smothered chicken over the cooked rice, spooning extra sauce over the top. Garnish with parsley.

Notes

For extra flavor, cook the rice in chicken broth instead of water. Make sure chicken reaches internal temperature of 165°F for food safety. Heavy cream creates the richest sauce, but half-and-half or milk with a tablespoon of flour works too. Add vegetables like mushrooms, spinach, or bell peppers for variety. Use a meat thermometer to ensure chicken is fully cooked. Let the sauce simmer gently to prevent curdling. Fresh garlic is preferred over garlic powder for better flavor. Store in airtight container for up to 3 to 4 days or freeze for up to 2 months. Add a splash of broth or cream when reheating.