Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner features tender chicken breasts or thighs seared to golden perfection and smothered in a rich, creamy sauce made from cream cheese, heavy cream, and savory chicken broth. Served over fluffy cooked long-grain rice and optionally garnished with fresh parsley, this comforting dish comes together in about 45 minutes, making it perfect for a satisfying weeknight meal.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
Sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning or dried thyme (optional)
To Serve
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Prepare and Season Chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika to create a flavorful base.
- Sear Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, add the chicken and sear for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Onion and Garlic: Reduce the skillet heat to medium and add a splash of oil if needed. Sauté the chopped onion for 3-5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, making sure it does not burn. Scrape up any browned bits stuck to the pan for extra flavor.
- Create Roux: Sprinkle the flour over the cooked onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste.
- Add Broth and Simmer: Slowly pour in the chicken broth while whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, then reduce heat to low.
- Make Creamy Sauce: Stir in the cream cheese until fully melted and smooth. Pour in the heavy cream and mix until the sauce is well combined and creamy. Season with additional salt, pepper, and dried Italian seasoning or thyme if using.
- Finish Cooking Chicken in Sauce: Return the seared chicken to the skillet, nestling it into the sauce. Spoon some sauce over the chicken and let it simmer gently for 5-7 minutes to allow the chicken to absorb the flavors and finish cooking. Adjust the sauce thickness by adding more broth or cream if it’s too thick, or a cornstarch slurry if too thin.
- Serve: Serve the creamy smothered chicken immediately over a bed of warm, cooked long-grain rice. Garnish with fresh chopped parsley if desired for a fresh touch.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- To make the sauce gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch.
- If the sauce is too thick, add more chicken broth or cream to reach desired consistency.
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs well with steamed vegetables or a crisp green salad.
