Description
This Creamy Smothered Chicken with Rice is a comforting, flavorful dish featuring tender chicken breasts cooked in a rich and creamy sauce with mushrooms, garlic, and herbs, served over fluffy long-grain white rice. Perfect for a cozy family dinner, it combines savory spices and creamy textures for a satisfying meal.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
For the Sauce:
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream or cream cheese
For the Rice:
- 1 cup long-grain white rice
- 2 cups water or chicken broth
For Garnish:
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the Chicken: Start by seasoning both sides of the chicken breasts with salt, freshly ground black pepper, paprika, thyme, and oregano. This layering of spices will enhance the flavor of the chicken.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes on each side until golden brown. Once cooked, remove the chicken from the skillet and set aside.
- Cook the Onions and Garlic: In the same skillet, add the finely chopped onions. Sauté for 3-4 minutes until they become soft and translucent. Add minced garlic and sliced mushrooms if using; cook for another 2 minutes, stirring occasionally to combine flavors.
- Make the Sauce: Pour in the chicken broth and scrape the bottom of the skillet to loosen any browned bits for added flavor. Allow the broth to simmer for 2-3 minutes to reduce slightly. Stir in the heavy cream and sour cream or cream cheese until the sauce is smooth and well blended. Simmer for a few minutes until the sauce thickens.
- Simmer the Chicken: Return the chicken breasts to the skillet. Spoon the creamy sauce over them, cover with a lid, reduce heat to low, and let simmer for 15-20 minutes until the chicken is cooked through and tender.
- Cook the Rice: While the chicken simmers, rinse the rice under cold water until clear. In a separate pot, bring 2 cups of water or chicken broth to a boil. Add the rice, reduce heat to low, cover, and cook for 15-18 minutes until the rice is tender and liquid is absorbed.
- Serve: Fluff the cooked rice with a fork and serve it on plates. Top with the creamy smothered chicken and sauce. Garnish with fresh chopped parsley for a burst of color and flavor. Enjoy with steamed vegetables or a crisp salad.
Notes
- Frozen chicken can be used but should be fully thawed for best results; thaw in the fridge overnight or using the cold water method.
- For a lighter sauce, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Non-dairy alternatives like coconut cream or cashew cream can be used to maintain creaminess for dairy-free versions.
- The dish can be made ahead and stored in the fridge for up to 2 days; reheat gently adding broth or cream if sauce thickens.
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days; reheat evenly on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with 1/4 cup cooked rice
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 125 mg
Keywords: creamy smothered chicken, chicken with rice, creamy chicken recipe, one pan chicken, comfort food, creamy mushroom chicken
