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Creamy Smothered Chicken and Rice

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This creamy smothered chicken and rice dish features tender, pan-seared chicken in a flavorful, garlic-infused cream sauce with perfectly cooked rice. It’s a hearty, comforting meal that’s easy to make!

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts (or 4 chicken thighs)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Creamy Sauce:

  • 1 tablespoon butter
  • ½ small onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • ½ cup heavy cream (or half-and-half)
  • ¼ cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the Rice:

  • 1 cup white or brown rice
  • 2 cups chicken broth or water
  • ½ teaspoon salt

For Garnish:

  • 2 tablespoons chopped fresh parsley
  • Extra Parmesan cheese

Instructions

  • Cook the Rice:

    • In a medium saucepan, bring 2 cups of chicken broth or water to a boil.
    • Stir in 1 cup of rice and salt, cover, reduce heat to low, and simmer for 15-18 minutes (or 35 minutes for brown rice).
    • Fluff with a fork and set aside.

  • Season & Sear the Chicken:

    • Pat the chicken breasts dry and season with garlic powder, paprika, salt, and pepper.
    • Heat olive oil and butter in a large skillet over medium-high heat.
    • Sear chicken for 4-5 minutes per side, until golden brown.
    • Remove from the skillet and set aside.

  • Make the Creamy Sauce:

    • In the same skillet, melt 1 tablespoon butter over medium heat.
    • Sauté onion for 2 minutes, then add garlic and cook for 30 seconds.
    • Pour in chicken broth, scraping up any browned bits from the pan.
    • Stir in heavy cream, Parmesan cheese, Italian seasoning, salt, and pepper.

  • Simmer & Smother:

    • Return the seared chicken to the skillet and spoon the sauce over the top.
    • Cover and let simmer on low heat for 5-7 minutes, until chicken is fully cooked (internal temp reaches 165°F/75°C).

  • Assemble & Serve:

    • Spoon rice onto plates and top with smothered chicken and sauce.
    • Garnish with fresh parsley and extra Parmesan cheese.

 

  • Enjoy!

    • Serve hot with a side of roasted veggies or a simple salad.

Notes

  • Make It Spicy: Add red pepper flakes or a dash of cayenne.
  • Low-Carb Option: Serve over cauliflower rice instead of regular rice.
  • Extra Flavor: Add mushrooms or spinach to the sauce for a veggie boost.

Find it online: https://ukfinda.com/creamy-smothered-chicken-and-rice/