Quick & Easy Creamy Smothered Chicken & Rice Dinner Recipe
Introduction
This Quick & Easy Creamy Smothered Chicken & Rice dinner is a comforting one-pan meal that combines tender chicken with a rich, flavorful sauce. Perfect for busy weeknights, it comes together quickly and pairs beautifully with fluffy rice for a satisfying meal.
Ingredients
- Boneless, skinless chicken breasts or thighs
- Salt
- Black pepper
- Paprika
- Olive oil or butter
- Onion, chopped
- Garlic, minced
- All-purpose flour
- Chicken broth
- Cream cheese
- Heavy cream
- Dried Italian seasoning or dried thyme (optional)
- Long-grain white rice (like Basmati or Jasmine), cooked separately
- Fresh chopped parsley (for garnish, optional)
Instructions
- Step 1: Pat chicken breasts or thighs dry. Season generously with salt, black pepper, and paprika.
- Step 2: Heat a large skillet over medium-high heat and add olive oil or butter. Sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken and set aside.
- Step 3: Reduce heat to medium. Add a splash more oil if needed. Sauté chopped onion for 3-5 minutes until softened. Stir in minced garlic and cook for another minute until fragrant, avoiding burning. Scrape up any browned bits from the pan.
- Step 4: Sprinkle flour over the onions and garlic; stir for 1 minute to cook out the raw flavor. Slowly pour in chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer, then reduce heat to low.
- Step 5: Stir in cream cheese until fully melted and smooth. Pour in heavy cream and stir until combined. Season the sauce with additional salt, pepper, and dried herbs if using.
- Step 6: Return the seared chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and simmer gently for 5-7 minutes to finish cooking and meld flavors. Adjust sauce thickness with extra broth or cream if too thick, or use a cornstarch slurry if too thin.
- Step 7: Serve the creamy smothered chicken immediately over a bed of warm, fluffy rice. Garnish with fresh chopped parsley if desired.
Tips & Variations
- Use thighs instead of breasts for juicier chicken that stays tender during simmering.
- Swap cream cheese for sour cream or Greek yogurt for a tangier sauce.
- Add sautéed mushrooms or bell peppers for extra flavor and texture.
- For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend.
- Cook the rice in chicken broth instead of water for added flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken for even cooking and proper browning. If using frozen, thaw completely in the refrigerator before starting.
What can I substitute for cream cheese?
You can use sour cream, Greek yogurt, or mascarpone as a substitute, though the flavor and texture may vary slightly.
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Quick & Easy Creamy Smothered Chicken & Rice Dinner Recipe
- Total Time: 35 minutes
- Yield: 4 servings
Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner features tender, seared chicken breasts or thighs smothered in a rich, creamy sauce made with cream cheese, heavy cream, and chicken broth. The savory sauce is flavored with garlic, onions, and optional Italian herbs, served perfectly over fluffy long-grain white rice for a comforting and satisfying meal ready in under 40 minutes.
Ingredients
Chicken
- Boneless, skinless chicken breasts or thighs – 4 pieces
- Salt – 1 teaspoon, plus more to taste
- Black pepper – 1/2 teaspoon, plus more to taste
- Paprika – 1 teaspoon
- Olive oil or butter – 2 tablespoons
Sauce
- Onion, chopped – 1 medium (about 1 cup)
- Garlic, minced – 2 cloves
- All-purpose flour – 2 tablespoons
- Chicken broth – 1 1/2 cups
- Cream cheese – 4 ounces, softened
- Heavy cream – 1/2 cup
- Dried Italian seasoning or dried thyme (optional) – 1 teaspoon
Accompaniment
- Long-grain white rice (like Basmati or Jasmine), cooked separately – 1 cup dry rice (about 3 cups cooked)
Garnish (optional)
- Fresh chopped parsley – 2 tablespoons
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 ensure flavorful meat.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Place the chicken in the skillet and sear for 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Lower the heat to medium and add a little more oil if needed. Add the chopped onion to the skillet and cook for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, making sure not to burn it. Scrape up any browned bits from the pan to add extra flavor to the sauce.
- Create the Roux and Add Broth: Sprinkle the flour over the onions and garlic and stir continuously for 1 minute to cook the flour taste out. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add Cream Cheese and Heavy Cream: Stir in the softened cream cheese until fully melted and incorporated into a smooth sauce. Pour in the heavy cream, stirring to combine evenly. Season the sauce with additional salt and pepper to taste. If desired, add dried Italian seasoning or thyme for a herbal aromatic note.
- Simmer Chicken in Sauce: Nestle the seared chicken back into the skillet, spooning sauce over the pieces. Let the chicken simmer gently in the sauce for 5-7 minutes so it finishes cooking and absorbs the creamy flavors. Adjust the sauce thickness by adding more broth or cream if it’s too thick, or a cornstarch slurry if it is too thin.
- Serve: Spoon the creamy smothered chicken over a bed of warm, fluffy cooked rice. Garnish with fresh chopped parsley for a burst of color and freshness. Serve immediately to enjoy the dish at its best.
Notes
- Use bone-in chicken thighs instead of breasts or boneless thighs for more flavor and juiciness.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Cook rice separately according to package instructions; jasmine or basmati rice work best for a fluffy texture.
- Adjust seasoning and herbs to your preference, or add a pinch of red pepper flakes for heat.
- If sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce to thicken.
- Leftover chicken and sauce can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: creamy chicken recipe, smothered chicken, easy dinner, chicken and rice, skillet chicken, creamy sauce chicken
