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Creamy Smothered Chicken and Rice

Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice recipe is a rich and savory one-pan comfort food dish. It features pan-seared chicken simmered in a velvety, luxurious gravy made from chicken broth and heavy cream. Served over fluffy rice, it's a soul-soothing meal perfect for a weeknight dinner yet special enough for company.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • Cooked rice, for serving
  • Fresh parsley, chopped, for garnish

Equipment

  • Large skillet or Dutch oven
  • Small bowl

Method
 

Instructions
  1. Season the Chicken: In a small bowl, mix together the salt, pepper, paprika, garlic powder, and onion powder. Pat the chicken breasts dry and season both sides generously with the spice mixture.
  2. Sear the Chicken: In a large skillet or Dutch oven, heat the olive oil and butter over medium-high heat. Once the butter is melted and foamy, add the chicken breasts. Sear for 4-5 minutes per side, until golden brown. The chicken does not need to be cooked through at this point. Remove the chicken from the skillet and set it aside on a plate.
  3. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-4 minutes, until softened. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent it from burning.
  4. Create the Sauce: Sprinkle the flour over the onions and garlic and stir to combine. Cook for about one minute to get rid of the raw flour taste. Slowly whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer and let it cook for a couple of minutes, until it begins to thicken.
  5. Finish and Smother: Reduce the heat to low and stir in the heavy cream until the sauce is smooth. Season with additional salt and pepper to taste. Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.
  6. Serve: To serve this delicious creamy chicken and rice, spoon the creamy sauce over the chicken and serve immediately over a bed of hot, fluffy rice. Garnish with fresh parsley for a pop of color and freshness.

Notes

For best results, pound chicken to an even thickness to ensure even cooking. Don't rush the searing process, as the browned bits (fond) add significant flavor to the sauce. To avoid tough chicken, simmer gently on low heat and do not overcook. The sauce consistency can be adjusted by adding more broth to thin it or simmering longer to thicken. This dish can be made ahead and stored in the refrigerator for up to 3 days; reheat gently on the stovetop.