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Creamy Smothered Chicken and Rice

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A comforting and creamy one-skillet meal featuring tender chicken breasts in a silky onion-garlic cream sauce served over fluffy rice.

Ingredients

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  • 4 chicken breasts (boneless, skinless)
  • 2 cups rice (white long-grain or jasmine)
  • 1 cup chicken broth (low-sodium)
  • 1 cup heavy cream
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Olive oil or butter for cooking

Instructions

  1. Heat 1–2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté for 3–4 minutes until the onion is translucent and soft.
  2. Pat the chicken breasts dry and season both sides with salt, pepper, and paprika.
  3. Increase the skillet to medium-high. Add the chicken and brown 3–4 minutes per side until golden. Remove the chicken and set it aside on a plate.
  4. Pour the chicken broth into the same skillet, scraping up browned bits from the bottom. Stir in the heavy cream until the sauce is smooth.
  5. Return the chicken to the skillet, cover, and reduce heat to low. Simmer gently for 20–25 minutes, or until the chicken is cooked through.
  6. While the chicken simmers, cook the rice according to package instructions.
  7. Spoon rice onto plates, top with a chicken breast and plenty of creamy sauce. Serve immediately.

Notes

For lower fat, use half-and-half instead of heavy cream. For gluten-free, verify the broth is certified GF. Keep leftovers in an airtight container for 3–4 days.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-smothered-chicken-and-rice/