Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner is a comforting one-pan meal featuring tender chicken breasts smothered in a rich and creamy sauce, served over fluffy white rice. Perfect for busy weeknights, this recipe combines simple ingredients like cream cheese, heavy cream, and chicken broth to create a flavorful, hearty dinner that’s ready in just 45 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
Sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning or dried thyme (optional)
To Serve
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Season the Chicken: Pat the chicken breasts or thighs dry with paper towels. Generously season both sides with salt, black pepper, and paprika to enhance flavor and create a nice crust during searing.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, add the chicken pieces and sear for 4-5 minutes on each side until they develop a golden brown crust and reach an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
- Sauté Onions and Garlic: Lower the heat to medium. If needed, add a little more oil to the skillet. Add chopped onions and sauté for 3-5 minutes until softened and translucent. Stir in minced garlic and cook for an additional minute, avoiding burning. Scrape up any flavorful browned bits from the pan to incorporate into the sauce.
- Create the Roux and Sauce Base: Sprinkle the flour over the softened onions and garlic, stirring continuously for about 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth to avoid lumps. Bring the mixture to a gentle simmer, then reduce heat to low.
- Add Cream Cheese and Heavy Cream: Stir the softened cream cheese into the sauce until fully melted and smooth. Pour in the heavy cream and stir well to combine. Season the sauce with additional salt and pepper to taste, and add dried Italian seasoning or thyme if using for an herby touch.
- Simmer Chicken in Sauce: Return the seared chicken back to the skillet, nestling the pieces into the creamy sauce. Spoon sauce over the chicken to coat thoroughly. Let it simmer gently for 5-7 minutes to finish cooking the chicken and allow it to absorb the rich flavors. Adjust the sauce consistency by adding more broth or cream if too thick, or a cornstarch slurry if too thin.
- Serve and Garnish: Serve the creamy smothered chicken immediately over a bed of warm cooked white rice. Garnish with fresh chopped parsley for a pop of color and fresh flavor if desired.
Notes
- You can substitute chicken thighs for breasts if you prefer darker meat with more flavor.
- If you don’t have cream cheese, you can use sour cream or Greek yogurt for a different creamy texture.
- Adjust the seasoning and herbs according to your preference; smoked paprika can add a nice smoky taste.
- To make the dish gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Cook the rice separately upfront so it’s ready when the chicken and sauce are done for easy assembly.
