Smothered Chicken and Rice

Why Make This Recipe

Creamy Smothered Chicken and Rice is a comforting dish that brings warmth and satisfaction to any table. It combines juicy chicken with a rich, creamy sauce and fluffy rice, making it perfect for a family dinner or a cozy weeknight meal. Easy to prepare, this recipe is great for anyone looking to create a delicious homemade meal without spending hours in the kitchen.

How to Make Creamy Smothered Chicken and Rice

Ingredients

• 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
• 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
• 1 cup white or brown rice
• 2 cups chicken broth or water
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley
• Extra Parmesan cheese

Directions

1. Cook the Rice: In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and salt. Cover, reduce heat to low, and simmer for 15–18 minutes (white rice) or 35 minutes (brown rice). Fluff with a fork and set aside.

2. Season & Sear the Chicken: Pat chicken dry and season with garlic powder, paprika, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high. Sear chicken 4–5 minutes per side until golden brown. Remove from pan and set aside.

3. Make the Creamy Sauce: In the same skillet, melt 1 tablespoon butter. Sauté onions for 2 minutes. Add garlic and cook for 30 seconds. Pour in chicken broth and scrape any browned bits from the pan. Stir in cream, Parmesan, Italian seasoning, salt, and pepper. Let simmer until slightly thickened.

4. Simmer & Smother: Return the chicken to the skillet. Spoon sauce over the top, cover, and let simmer on low heat for 5–7 minutes until chicken is fully cooked through (165°F internal temperature).

5. Assemble & Serve: Plate rice, top with chicken and creamy sauce. Garnish with fresh parsley and extra Parmesan if desired.

How to Serve Creamy Smothered Chicken and Rice

Serve Creamy Smothered Chicken and Rice hot, right from the skillet. It pairs well with a simple green salad or steamed vegetables for a balanced meal. You can also offer extra Parmesan cheese on the side for those who enjoy a cheesy flavor.

How to Store Creamy Smothered Chicken and Rice

To store leftovers, let the dish cool to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. To reheat, warm it in the microwave or on the stove over low heat until heated through.

Tips to Make Creamy Smothered Chicken and Rice

1. Use Bone-In Chicken: For more flavor, consider using bone-in chicken thighs.
2. Add Vegetables: Feel free to add your favorite vegetables like spinach, peas, or bell peppers to the creamy sauce for extra nutrition.
3. Adjust the Cream: If you want a lighter dish, use half-and-half instead of heavy cream.

Variation

You can customize this dish by using different types of cheese, such as cheddar or mozzarella. Additionally, adding herbs like thyme or rosemary will give it a unique twist.

FAQs

Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken, but make sure to thaw it before cooking for even results.

Q: Is there a dairy-free option?
A: Yes, you can substitute heavy cream with coconut milk and skip the Parmesan cheese for a dairy-free version.

Q: Can I make this dish ahead of time?
A: You can prepare the chicken and sauce in advance and store them separately. Cook the rice fresh before serving for the best texture.

Creamy Smothered Chicken and Rice

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Non-Vegetarian

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Description

A comforting dish combining juicy chicken with a rich, creamy sauce and fluffy rice, perfect for a family dinner.

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Ingredients

• 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
• 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
• 1 cup white or brown rice
• 2 cups chicken broth or water
• ½ teaspoon salt
• 2 tablespoons chopped fresh parsley
• Extra Parmesan cheese

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Instructions

1. In a medium saucepan, bring 2 cups of broth or water to a boil. Stir in the rice and salt. Cover, reduce heat to low, and simmer for 15–18 minutes (white rice) or 35 minutes (brown rice). Fluff with a fork and set aside.
2. Pat chicken dry and season with garlic powder, paprika, salt, and pepper. In a large skillet, heat olive oil and butter over medium-high. Sear chicken 4–5 minutes per side until golden brown. Remove from pan and set aside.
3. In the same skillet, melt 1 tablespoon butter. Sauté onions for 2 minutes. Add garlic and cook for 30 seconds. Pour in chicken broth and scrape any browned bits from the pan. Stir in cream, Parmesan, Italian seasoning, salt, and pepper. Let simmer until slightly thickened.
4. Return the chicken to the skillet. Spoon sauce over the top, cover, and let simmer on low heat for 5–7 minutes until chicken is fully cooked through (165°F internal temperature).
5. Plate rice, top with chicken and creamy sauce. Garnish with fresh parsley and extra Parmesan if desired.

Notes

For added flavor, consider using bone-in chicken thighs. Feel free to add your favorite vegetables like spinach or peas to the creamy sauce.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Searing and Simmering
• Cuisine: American