Creamy Smothered Chicken and Rice Recipe
Introduction
Creamy Smothered Chicken and Rice is a comforting, flavorful dish perfect for any night of the week. Tender chicken breasts are seared and then simmered in a rich, garlicky cream sauce that pairs beautifully with fluffy white rice. This recipe is easy to make and delivers a satisfying meal sure to please 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
- Step 1: Season the chicken breasts on both sides with salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.
- Step 3: Reduce the heat to medium-low. Add the butter to the same skillet, then sauté the minced garlic and chopped onion until soft and fragrant, about 2 to 3 minutes.
- Step 4: Sprinkle the flour over the garlic and onion, whisking constantly to create a smooth roux. Gradually pour in the chicken broth while continuing to whisk to prevent lumps.
- Step 5: Stir in the heavy cream, Dijon mustard, dried thyme, and grated Parmesan cheese. Let the sauce simmer gently until it thickens slightly, about 3 to 5 minutes.
- Step 6: Return the chicken breasts to the skillet, spoon some sauce over them, then cover and simmer on low heat for 10 to 15 minutes until the chicken is cooked through.
- Step 7: Serve each chicken breast over cooked white rice and spoon plenty of the creamy sauce on top. Garnish with chopped fresh parsley before serving.
Tips & Variations
- For a lighter version, substitute half-and-half for heavy cream.
- Use fresh thyme instead of dried for a brighter flavor.
- Add sautéed mushrooms or spinach to the sauce for extra veggies.
- Swap white rice for brown rice or cauliflower rice to suit your preferences.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use bone-in chicken breasts for this recipe?
Yes, bone-in chicken breasts can be used, but you may need to increase the cooking time and ensure they are cooked through before serving.
What can I use if I don’t have Dijon mustard?
You can substitute Dijon mustard with yellow mustard or a small amount of prepared horseradish for a slightly different but still tasty flavor.
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Creamy Smothered Chicken and Rice Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy Smothered Chicken and Rice is a comforting and flavorful dish featuring tender seared chicken breasts simmered in a rich and creamy garlic-parmesan sauce, served over fluffy white rice. Perfect for an easy weeknight dinner, this recipe combines simple ingredients with a luscious sauce to create a satisfying, homestyle meal.
Ingredients
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
To Serve
- 3 cups cooked white rice
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt, black pepper, garlic powder, onion powder, and smoked paprika to build a flavorful base.
- Sear the chicken: Heat olive oil over medium-high heat in a large skillet. Add the chicken breasts and cook for 5 to 6 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
- Sauté aromatics: Reduce the skillet heat to medium-low and add the butter. Once melted, sauté the minced garlic and finely chopped onion until they become fragrant and soft, about 2 to 3 minutes.
- Make the roux: Sprinkle the flour over the garlic and onion mixture, whisking constantly to form a smooth roux. Cook for 1 to 2 minutes without letting it brown.
- Add liquids and season: Slowly pour in the chicken broth while whisking to avoid lumps. Stir in the heavy cream, Dijon mustard, dried thyme, and grated Parmesan cheese. Continue to simmer the sauce until it thickens slightly, about 3 to 5 minutes.
- Simmer chicken in sauce: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Cover and let simmer on low heat for 10 to 15 minutes, or until the chicken is cooked through and tender.
- Serve: Spoon the creamy smothered chicken and sauce over warm cooked white rice. Garnish with freshly chopped parsley for a burst of freshness and color. Serve immediately.
Notes
- For a lower fat version, substitute heavy cream with half-and-half or whole milk, keeping in mind the sauce will be less rich and thick.
- Using freshly grated Parmesan cheese will enhance the sauce’s flavor compared to pre-grated cheese.
- Make sure not to overcrowd the skillet when searing the chicken; cook in batches if necessary to achieve a good sear.
- This dish pairs well with steamed green vegetables or a simple side salad for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Creamy chicken, smothered chicken, chicken and rice, one skillet chicken, creamy sauce chicken, easy dinner recipe
