Creamy Smothered Chicken And Rice
A comforting and flavorful dish featuring succulent chicken breasts in a rich creamy sauce, served over fluffy rice.
Ingrédients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream can be substituted with half-and-half or a non-dairy product
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas (optional) can be substituted with other vegetables
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon parsley (fresh or dried, for garnish)
Instructions
Preparation
- Gather your ingredients and tools for smooth cooking.
- Rinse 1 cup of rice under cold water until the water runs clear and drain it thoroughly.
- In a medium saucepan, combine the rinsed rice and 2 cups of chicken broth. Bring to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes or until liquid is absorbed. Fluff and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
Cooking
- Season the chicken breasts with paprika, salt, black pepper, and thyme. Rub spices evenly over the chicken.
- Place the seasoned chicken in the skillet, cooking for 5-6 minutes on each side until golden brown and internal temperature reaches 165°F.
- Remove chicken from the skillet. Lower the heat and pour in heavy cream, stirring to combine. Let simmer, allowing flavors to meld.
- Add frozen peas to the creamy sauce, cooking for an additional 2-3 minutes until heated through.
- Return the chicken to the skillet, nestling it into the creamy sauce. Let it simmer for about 5 minutes before serving.
Notes
This dish is great for meal prep and warms up beautifully. Consider adding fresh herbs or vegetables for extra flavor.