Description
Sizzle up a creamy, comforting dinner with this Smothered Chicken and Rice recipe. Tender chicken breasts are seared to perfection, then simmered in a rich, creamy sauce with rice and peas for a one-pan meal that’s hearty and satisfying.
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half / non-dairy substitute)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon parsley (fresh or dried, for garnish)
Instructions
- Season chicken breasts with paprika, salt, black pepper, and thyme.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden brown. Remove and set aside.
- In the same skillet, sauté onions and garlic until fragrant.
- Stir in rice, then add chicken broth and heavy cream. Mix well.
- Return chicken breasts to the skillet, cover, and simmer for 20–25 minutes, until rice is tender and chicken is cooked through.
- Add peas (if using) in the last 5 minutes of cooking.
- Garnish with parsley and serve warm.
Notes
- Swap chicken breasts with thighs for a juicier option.
- Add mushrooms or carrots for extra veggies.
- Great for meal prep — reheats well the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American