Why Make This Recipe
Creamy Smothered Chicken with Rice is a comforting and delicious dish that brings warmth to any dinner table. It combines tender chicken with a rich and creamy sauce, paired perfectly with fluffy rice. This recipe is not only easy to make, but it also requires common ingredients you might already have in your kitchen. Perfect for busy weeknights or a special family gathering, this dish promises to satisfy everyone’s appetite.
How to Make Creamy Smothered Chicken with Rice
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream or cream cheese
- 1 cup long-grain white rice
- 2 cups water or chicken broth for the rice
- 2 tablespoons fresh parsley, chopped for garnish
Directions
-
Season the chicken: Start by seasoning the chicken breasts with salt, pepper, paprika, thyme, and oregano.
-
Sear the chicken: Heat the olive oil in a skillet over medium-high heat. Add the chicken and sear for 5-6 minutes on each side until it turns golden brown. Remove the chicken and set it aside.
-
Sauté onions and garlic: In the same skillet, add the chopped onions and sauté for 3-4 minutes. Then, add the minced garlic and sliced mushrooms (if using) and cook for another 2 minutes.
-
Make the sauce: Pour in the chicken broth, scraping the bottom of the skillet to release the browned bits. Let it simmer for 2-3 minutes. Stir in the heavy cream and either sour cream or cream cheese, letting it simmer until thickened.
-
Return chicken to skillet: Place the chicken back into the skillet, cover it, and let it simmer for 15-20 minutes, allowing the flavors to meld.
-
Cook the rice: While the chicken simmers, rinse the rice. Bring 2 cups of water or chicken broth to a boil in a separate pot. Add the rice, cover, and cook for 15-18 minutes.
-
Serve: Fluff the rice and serve it topped with the creamy chicken. Don’t forget to sprinkle fresh parsley on top for a burst of color and flavor!
How to Serve Creamy Smothered Chicken with Rice
Creamy Smothered Chicken with Rice is best served warm. You can plate it by placing a generous scoop of fluffy rice on the plate and topping it with the creamy chicken. Add a sprinkle of fresh parsley for garnish. You can also serve it with a side salad or steamed vegetables to complete the meal.
How to Store Creamy Smothered Chicken with Rice
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it. In that case, make sure the dish is completely cooled before transferring it to a freezer-safe container. It can last in the freezer for up to 2 months.
Tips to Make Creamy Smothered Chicken with Rice
- Make sure to pat the chicken dry before seasoning for a better sear.
- Adjust the thickness of the sauce by controlling the simmer time—longer for a thicker sauce, shorter for a thinner one.
- Feel free to add other vegetables like bell peppers or spinach for added nutrition and flavor.
Variation
You can easily modify this recipe by using different proteins like turkey or pork. Alternatively, for a vegetarian option, replace the chicken with firm tofu or a selection of hearty vegetables and use vegetable broth.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this recipe. They will also add a richer flavor.
2. Is it necessary to use sour cream?
Sour cream adds a nice tang, but you can substitute it with more heavy cream or cream cheese if preferred.
3. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook. Adjust the cooking time accordingly.
Creamy Smothered Chicken with Rice
Ingredients
- 4 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup mushrooms sliced (optional)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream or cream cheese
- 1 cup long-grain white rice
- 2 cups water or chicken broth for the rice
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Season the chicken breasts with salt, pepper, paprika, thyme, and oregano.
- Heat olive oil in a skillet over medium-high heat, then sear the chicken for 5-6 minutes on each side until golden brown. Remove and set aside.
- Add chopped onions to the skillet and sauté for 3-4 minutes; then add minced garlic and sliced mushrooms, cooking for another 2 minutes.
- Pour in chicken broth, scraping the skillet's bottom, and let it simmer for 2-3 minutes. Stir in heavy cream and sour cream (or cream cheese), letting it thicken.
- Return seared chicken to the skillet, cover, and allow to simmer for 15-20 minutes.
- While the chicken simmers, rinse the rice. Boil 2 cups of water or chicken broth in a separate pot, add rice, cover, and cook for 15-18 minutes.
- Fluff the rice and serve topped with creamy chicken, garnished with fresh parsley.
