Description
A comforting and creamy smothered chicken dish served over flavorful chicken broth-cooked rice, perfect for a hearty family meal. Tender chicken breasts are browned and simmered in a luscious, creamy sauce with aromatic onions, garlic, and a touch of herbs, finished with optional peas and fresh parsley garnish.
Ingredients
Scale
Chicken and Seasoning
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Rice
- 1 cup rice (uncooked)
- 2 cups chicken broth
Sauce and Vegetables
- 1 cup heavy cream (or half-and-half)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon parsley (for garnish)
Instructions
- Cook the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, substituting chicken broth for water to infuse extra flavor. Once cooked, fluff and set aside.
- Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until the onions become translucent and softened.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic to release its fragrance but not burn.
- Cook Chicken: Season the chicken breasts evenly on both sides with paprika, salt, black pepper, and dried thyme. Place the seasoned chicken breasts into the skillet with onions and garlic. Cook each side for about 5-6 minutes until golden brown and fully cooked through; the internal temperature should reach 165°F (74°C).
- Make the Cream Sauce: Remove the chicken breasts from the skillet and set aside. Pour the heavy cream into the skillet and stir to combine with the remaining onion and garlic mixture. Bring the sauce to a gentle simmer over medium heat.
- Add Peas (Optional): If using, stir in the frozen peas and cook for 2-3 minutes until heated through and tender.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet, nestling them into the creamy sauce. Let everything simmer together for an additional 5 minutes to thoroughly heat the chicken and allow the flavors to meld.
- Serve: Spoon the creamy smothered chicken and sauce over the prepared rice. Garnish with fresh parsley if desired. Serve immediately for a comforting meal.
Notes
- Using chicken broth instead of water to cook the rice adds depth of flavor.
- You can substitute half-and-half for heavy cream for a lighter dish, though the sauce will be less rich.
- Frozen peas add color and a slight sweetness, but can be omitted if preferred.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- This dish pairs well with a fresh green salad or steamed vegetables for a balanced meal.
