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Easy Creamy Smothered Chicken and Rice

A perfectly plated serving of smothered chicken and rice, topped with creamy sauce and parsley.
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Make this ultimate comfort food dinner. You get tender chicken smothered in a rich, velvety cream sauce served right over fluffy rice. This recipe is simple and perfect for a satisfying weeknight meal.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour (for thickening)
  • 2 cups cooked, fluffy white rice (for serving)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Season the chicken breasts evenly with salt, pepper, garlic powder, onion powder, and paprika.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown. The chicken does not need to be cooked through at this stage. Remove the chicken from the skillet and set it aside.
  3. Reduce the heat to medium. Add the butter to the same skillet. Add the chopped onion and cook for 3 minutes until it softens. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  5. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it thicken slightly, about 3 minutes.
  6. Stir in the heavy cream until the sauce is smooth. Taste the sauce and add more salt or pepper if needed. This is your velvety chicken sauce.
  7. Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  8. While the chicken finishes cooking, prepare your fluffy white rice.
  9. To serve this homestyle chicken dinner, spoon a serving of fluffy rice onto each plate. Place a smothered chicken breast on top of the rice and spoon plenty of the creamy sauce over the chicken. Garnish with fresh parsley, if using.

Notes

  • For an even richer flavor, substitute half of the chicken broth with dry white wine and let it reduce before adding the cream.
  • If you prefer dark meat, use boneless, skinless chicken thighs instead of breasts; adjust simmering time as needed for tenderness.
  • You can make this a one-pan chicken and rice dish by adding 1 cup of uncooked long-grain white rice and 2 cups of liquid (broth/water mix) to the sauce in Step 5, bringing it to a boil, then reducing heat, adding chicken, covering, and simmering until the rice is tender, about 20 minutes.

Nutrition

Find it online: https://cookingbyjade.com/smothered-chicken-and-rice-creamy-comfort-meal/