Creamy Smothered Chicken and Rice
A cozy, creamy dish of tender chicken and rice, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 4 pieces Chicken Breasts Juicy and tender base; substitute with boneless, skinless chicken thighs for added moisture.
- 1 cup Rice Ensure it is uncooked for the best end result.
- 2 cups Chicken Broth For a gluten-free option, use certified gluten-free broth.
- 1 cup Heavy Cream Substitute with half-and-half or a non-dairy product for a lighter or dairy-free version.
- 1 medium Onion, diced For natural sweetness and flavor.
- 3 cloves Garlic, minced Essential for a robust flavor depth.
- 1 cup Frozen Peas Optional but adds a pop of sweetness and color.
- 2 tablespoons Olive Oil For searing chicken; can substitute with another cooking oil.
- 1 teaspoon Paprika Contributes flavor and a beautiful color.
- 1 teaspoon Salt Essential seasoning for flavor enhancement.
- ½ teaspoon Black Pepper Adds a subtle kick.
- ½ teaspoon Dried Thyme For aromatic depth; fresh thyme can also be used.
- ½ teaspoon Parsley For garnish.
Instructions
Preparation
- Gather all your ingredients and tools. You’ll need a large stovetop pot or deep skillet.
- Dice the onion and mince the garlic. Set them aside for easy cooking.
- Rinse the rice under cold water until the water runs clear; this helps the rice stay fluffy.
Cooking
- Heat the olive oil in the pot over medium heat.
- Add the chicken breasts, seasoning with salt and pepper. Cook for about 5-7 minutes on each side until browned. Remove and set aside.
- Add diced onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
- Stir in the rice, then pour in the chicken broth and add the tender chicken back to the pot.
- Cover the pot and bring to a simmer, cooking for about 15-20 minutes or until the rice is cooked through.
- Lower heat and mix in the heavy cream, frozen peas, paprika, and thyme. Stir well until combined and creamy.
Serving
- Once everything is heated through, taste and adjust seasoning if needed.
- Serve warm in bowls; sprinkle fresh parsley on top for a pretty finish.
Notes
For best results, marinate the chicken beforehand and rinse the rice properly. Leftovers taste even better the next day! Store any leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.