Creamy Smothered Chicken Rice (Print Version)
Tender chicken breasts in a creamy sauce served over flavorful rice - a comforting and quick weeknight dinner solution.
# Ingredients:
01 -
4 boneless, skinless chicken breasts (about 680 g)
02 -
1 cup uncooked rice
03 -
2 cups chicken broth
04 -
1 cup heavy cream
05 -
1 medium onion, diced
06 -
3 cloves garlic, minced
07 -
1 cup frozen peas (optional)
08 -
2 tablespoons olive oil
09 -
1 teaspoon paprika
10 -
1 teaspoon salt
11 -
½ teaspoon black pepper
12 -
½ teaspoon dried thyme
13 -
½ teaspoon parsley (fresh or dried for garnish)
# Steps:
01 -
Rinse the rice under cold water until the water runs clear. Cook using chicken broth instead of water according to package instructions for enhanced flavor. Set aside when done.
02 -
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2-3 minutes until translucent.
03 -
Add minced garlic to the skillet and cook for an additional minute until fragrant.
04 -
Season chicken breasts with paprika, salt, black pepper, and thyme. Place in the skillet with the aromatics. Cook for 5-6 minutes per side until golden brown and internal temperature reaches 74°C (165°F).
05 -
Remove chicken and set aside. Lower heat and add heavy cream to the same skillet, stirring to incorporate the pan flavors. Bring to a gentle simmer.
06 -
If using, add frozen peas to the cream sauce and cook for 2-3 minutes until heated through.
07 -
Return chicken to the skillet, nestling it in the creamy sauce. Simmer for an additional 5 minutes to reheat the chicken and meld flavors.
08 -
Place the creamy smothered chicken over the cooked rice and garnish with parsley if desired.
# Notes:
01 -
For added depth of flavor, include mushrooms or bell peppers when sautéing the onions.
02 -
This dish can be prepared in advance and reheated, making it ideal for meal preparation.
03 -
Heavy cream can be substituted with half-and-half or a non-dairy alternative for a lighter option.