Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner is a comforting one-pan meal featuring tender seared chicken breasts or thighs smothered in a rich, creamy sauce made from cream cheese, heavy cream, and savory chicken broth. Served over fluffy long-grain white rice and garnished with fresh parsley, this dish comes together in just 45 minutes, making it perfect for a delicious weeknight family dinner.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
Sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning or dried thyme (optional)
Rice and Garnish
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley, for garnish (optional)
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 enhance the flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, add the chicken and sear for 4-5 minutes per side until the outside is golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Aromatics: Lower the heat to medium and add a splash of oil if the skillet is dry. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute, making sure not to let it burn. Scrape up any browned bits on the bottom of the pan to add flavor.
- Make the Roux: Sprinkle the all-purpose flour over the onions and garlic, stirring continuously for 1 minute to cook out the raw flour taste.
- Add Chicken Broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Create Creamy Sauce: Stir in the cream cheese until it melts completely and forms a smooth sauce. Pour in the heavy cream and mix until the sauce is well combined. Season with additional salt, pepper, and dried herbs if using.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet, nestling the pieces into the sauce. Spoon sauce over the chicken and let it simmer gently for 5-7 minutes to finish cooking and absorb the flavors. Adjust the sauce consistency by adding extra broth or cream if too thick, or a cornstarch slurry if too thin.
- Serve: Spoon the creamy smothered chicken over a bed of warm, fluffy cooked white rice. Garnish with fresh chopped parsley if desired, and serve immediately for best taste.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Use vegetable broth and a dairy-free cream cheese substitute to make this recipe dairy-free.
- If sauce is too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into sauce to thicken.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely on the stovetop or microwave.
- For extra flavor, consider adding mushrooms or bell peppers when sautéing onions.
