Looking for a comforting, hearty meal that’s quick to make but feels like a special treat? This Homemade Creamy Smothered Chicken and Rice is exactly what you need! Imagine tender, juicy chicken breasts smothered in a rich and creamy sauce, all served on a bed of fluffy rice. It’s a one-pan wonder that’s packed with flavor and perfect for busy weeknights or when you want to treat your family to something delicious without spending hours in the kitchen.
Why You’ll Love This Recipe
This recipe is the ultimate comfort food with just the right amount of creaminess and savory goodness. The chicken is perfectly seasoned and cooked until tender, then smothered in a luscious cream sauce. The rice soaks up all the flavorful sauce, making every bite a little bit of heaven. Plus, it’s made in one pan, so clean-up is a breeze. It’s simple, satisfying, and a meal the whole family will love!
Ingredients
This dish uses simple ingredients that are likely already in your kitchen. Don’t forget to check below for the full list of ingredients!
Directions
Step 1: Season and Sear the Chicken
Start by seasoning your chicken breasts with salt, pepper, garlic powder, and a little paprika. Heat some olive oil or butter in a large skillet over medium-high heat. Once the oil is hot, add the chicken and sear it on both sides for about 4-5 minutes until it’s golden brown. Don’t worry if it’s not fully cooked through yet—it will finish cooking in the sauce. Once seared, remove the chicken from the skillet and set it aside.
Step 2: Make the Creamy Sauce
In the same skillet, reduce the heat to medium and add a little more butter. Sauté some onions and garlic until softened and fragrant, about 2-3 minutes. Then, pour in chicken broth and a bit of heavy cream to create that creamy, rich sauce. Stir everything together and bring it to a gentle simmer. Taste and adjust the seasoning with salt and pepper as needed.
Step 3: Add the Rice
Stir in the uncooked rice, making sure it’s evenly coated with the creamy sauce. Place the chicken breasts back into the skillet, nestling them into the rice. Cover the skillet with a lid, reduce the heat to low, and simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.
Step 4: Finish and Serve
Once everything is cooked through, remove the skillet from the heat. If you’d like, sprinkle some shredded cheese on top and let it melt into the creamy sauce. Garnish with fresh herbs like parsley or thyme, and serve this comforting dish hot.
Expert Tips and Tricks
- Use Bone-In Chicken: For even more flavor, you can use bone-in, skinless chicken breasts or thighs. Just be sure to adjust the cooking time as bone-in chicken takes a little longer to cook through.
- Add Veggies: For extra flavor and nutrition, you can throw in some chopped vegetables like spinach, mushrooms, or bell peppers into the sauce while it’s simmering.
- Make it Spicy: Add a dash of hot sauce or a pinch of cayenne pepper to give your creamy sauce a little kick.
Recipe Variations and Possible Substitutions
- Dairy-Free: If you’re avoiding dairy, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. Use a dairy-free cheese to sprinkle on top if you like.
- Rice Alternatives: Swap out white rice for brown rice, quinoa, or cauliflower rice for a lower-carb version. Just keep in mind that different grains might require different cooking times.
- Chicken Thighs: If you prefer dark meat, chicken thighs work beautifully in this dish, and they’ll stay moist and tender.
Serving and Pairing Suggestions
This creamy smothered chicken and rice is a complete meal on its own, but you can serve it with a simple side salad or some roasted vegetables for added freshness. A crisp green salad with a tangy vinaigrette would balance out the richness of the dish nicely. You could also pair it with some warm, buttered rolls to soak up the creamy sauce.
Storage and Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of chicken broth or water if the sauce has thickened too much. If you have extra rice, you can always separate the chicken and rice before reheating to keep them from becoming too soggy.
4 FAQs
Can I use frozen chicken?
Yes! You can use frozen chicken breasts for this recipe. Just make sure to thaw them completely before searing, or if you’re in a pinch, cook the chicken longer until it reaches 165°F internally.
Can I use a different kind of rice?
Absolutely! Brown rice, jasmine rice, or even wild rice would work great in this recipe. Just adjust the cooking time as needed, since different types of rice have different cooking times.
Can I add cheese to the sauce?
Yes! If you love cheesy dishes, you can stir in some shredded cheddar, mozzarella, or parmesan to the sauce for an extra cheesy finish.
Can I make this recipe ahead of time?
Yes, this dish reheats wonderfully! You can cook it a day ahead and store it in the fridge. Just reheat it gently on the stove or in the microwave.
Conclusion
This Homemade Creamy Smothered Chicken and Rice is the perfect recipe for busy nights when you want something comforting and flavorful, but don’t have a lot of time to spend in the kitchen. The creamy sauce, tender chicken, and fluffy rice come together in a way that’s sure to satisfy your cravings. Easy to make and even easier to enjoy, this dish is one you’ll find yourself making over and over again. Give it a try—you’ll love it!
Print
Homemade Creamy Smothered Chicken and Rice – Quick and Tasty
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Pan-frying, Simmering
- Cuisine: American
- Diet: Gluten Free
Description
This homemade creamy smothered chicken and rice dish is the ultimate comfort food. Tender chicken breasts are smothered in a rich, creamy sauce and served over fluffy rice. It’s quick, flavorful, and easy to make, perfect for busy weeknights or cozy family dinners!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and freshly cracked black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika (optional for extra flavor)
For the Creamy Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup (or substitute with cream of mushroom soup)
- 1/2 cup chicken broth
- 1/2 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary (optional)
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
For the Rice:
- 1 cup white rice (or brown rice)
- 2 cups water or chicken broth
- Salt to taste
Instructions
- Start by cooking the rice: In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the rice and a pinch of salt. Reduce heat, cover, and simmer for 18-20 minutes (or according to rice package instructions) until fully cooked. Fluff with a fork and set aside.
- While the rice is cooking, season the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter. Add the chopped onion and garlic and sauté until softened, about 2-3 minutes.
- Stir in the cream of chicken soup, chicken broth, heavy cream, thyme, rosemary, and paprika. Bring to a simmer and cook for 4-5 minutes, stirring occasionally, until the sauce thickens.
- Return the chicken breasts to the skillet, spooning some of the sauce over them. Cover the skillet and simmer for an additional 5 minutes, allowing the chicken to absorb some of the flavors.
- To serve, place a portion of rice on each plate and top with a chicken breast and the creamy sauce. Garnish with freshly chopped parsley for a burst of color and flavor.
Notes
- For added richness, you can stir in a bit of grated Parmesan cheese into the sauce.
- If you prefer a lighter version, you can use low-fat cream of chicken soup or substitute with a dairy-free cream option.
- This dish pairs beautifully with a side of steamed vegetables, like broccoli or green beans.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 450-500
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 75mg