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