Creamy Smothered Chicken and Rice Recipe

Introduction

This Creamy Smothered Chicken and Rice is the ultimate comfort food, combining tender chicken breasts with a rich, flavorful sauce. Perfect for a weeknight dinner, it’s easy to prepare and sure to satisfy the whole family.

Ingredients

• 4 boneless skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 3 cups cooked white rice

Instructions

1. Step 1: Season the chicken breasts on both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika evenly.
2. Step 2: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown. Remove the chicken and set aside.
3. Step 3: Reduce the heat to medium-low and add the butter to the same skillet. Sauté the minced garlic and chopped onion until soft and fragrant, about 2–3 minutes.
4. Step 4: Sprinkle the flour over the sautéed onion and garlic, whisking continuously to form a smooth roux.
5. Step 5: Gradually pour in the chicken broth while whisking to prevent lumps. Then stir in the heavy cream, Dijon mustard, dried thyme, and grated Parmesan cheese. Allow the sauce to simmer until it thickens slightly.
6. Step 6: Return the seared chicken breasts to the skillet. Cover and simmer on low heat for 10–15 minutes, or until the chicken is fully cooked through.
7. Step 7: Serve the chicken over the cooked white rice and spoon plenty of the creamy sauce on top. Garnish with fresh parsley before serving.

Tips & Variations

• For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
• Use brown rice or cauliflower rice as a healthier alternative to white rice.
• Add a handful of mushrooms or spinach to the sauce for added texture and nutrition.
• If you prefer a thicker sauce, let it simmer a bit longer or add a touch more flour when making the roux.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure even cooking and the best texture.

Can I make this recipe dairy-free?

You can substitute the heavy cream with coconut cream and use a dairy-free butter alternative. Omit the Parmesan or use a dairy-free cheese substitute.

Creamy Smothered Chicken and Rice Recipe

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★★★★★

4.8 from 101 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Creamy Smothered Chicken and Rice recipe features tender chicken breasts cooked in a rich, garlicky cream sauce with Parmesan and herbs, served over fluffy white rice. It’s a comforting and satisfying meal perfect for a quick weeknight dinner that takes only 35 minutes to prepare.

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Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil

Sauce

• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon all-purpose flour
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

To Serve

• 3 cups cooked white rice

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Instructions

1. Season the Chicken: Season both sides of the chicken breasts evenly with salt, black pepper, garlic powder, onion powder, and smoked paprika to infuse flavor.
2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
3. Sauté Aromatics: Lower the heat to medium-low and add butter to the same skillet. Once melted, sauté the minced garlic and finely chopped onion until they are soft and fragrant, about 2 to 3 minutes.
4. Create Roux: Sprinkle the all-purpose flour over the garlic and onion. Whisk continuously until the mixture becomes smooth and golden, forming a roux that will thicken the sauce.
5. Add Liquids and Seasoning: Gradually whisk in the chicken broth to avoid lumps. Then stir in heavy cream, Dijon mustard, dried thyme, and grated Parmesan cheese. Allow the sauce to simmer gently until it thickens slightly, about 3 to 5 minutes.
6. Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, spoon some sauce over them, cover, and simmer on low heat for 10 to 15 minutes until the chicken is cooked through and tender.
7. Serve: Place cooked white rice on serving plates. Top with the smothered chicken and generously spoon the creamy sauce over the top. Garnish with chopped fresh parsley for freshness and color.

Notes

• Chicken breasts can be pounded to even thickness for more uniform cooking.
• Use low-sodium chicken broth to control salt levels.
• For a lighter option, substitute heavy cream with half-and-half, but sauce will be less rich.
• Cook the rice ahead of time or use leftover rice for convenience.
• Fresh herbs like thyme or parsley add great flavor, but dried herbs work well too.
• Ensure the sauce simmers gently to prevent curdling the cream.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Creamy chicken recipe, smothered chicken, chicken and rice, easy dinner, one pan meal, creamy sauce chicken