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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
