Creamy Smothered Chicken with Rice
A comforting combination of tender chicken in a rich and creamy sauce served over fluffy rice, perfect for any occasion.
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.
Notes
Adjust the sauce thickness by modifying the simmer time. Add other vegetables like bell peppers or spinach for extra nutrition.