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
Units
Scale
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