The Ultimate Comfort Food: A Deep Dive into Creamy Smothered Chicken And Rice
This hearty dish features tender chicken breasts smothered in a rich, creamy sauce and served over fluffy rice. It’s comforting, flavorful, and perfect for busy weeknights.
Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs)
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1 cup rice (uncooked)
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2 cups chicken broth (for rice)
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1 cup heavy cream (or half-and-half / non-dairy alternative)
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1 medium onion, diced
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3 cloves garlic, minced
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1 cup frozen peas (optional)
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2 tablespoons olive oil
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1 teaspoon paprika
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon dried thyme
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½ teaspoon parsley (fresh or dried, for garnish)
Instructions
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Cook the Rice:
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Rinse rice under cold water until it runs clear.
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Cook according to package directions, using chicken broth instead of water for extra flavor. Set aside.
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Cook Aromatics:
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In a large skillet, heat olive oil over medium heat.
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Sauté diced onion for 2–3 minutes until translucent.
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Add garlic and cook for 1 minute until fragrant.
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Cook the Chicken:
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Season chicken breasts with paprika, salt, pepper, and thyme.
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Add them to the skillet and cook 5–6 minutes per side until golden brown and cooked through (internal temp: 165°F).
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Remove chicken from skillet and set aside.
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Make the Creamy Sauce:
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Lower heat, add heavy cream to skillet, and stir to combine with onion and garlic.
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Bring to a gentle simmer.
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Stir in peas (if using) and cook 2–3 minutes.
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Smother the Chicken:
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Return chicken to skillet, nestling it into the sauce.
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Simmer for 5 minutes to heat through and blend flavors.
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Serve:
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Spoon creamy chicken and sauce over rice.
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Garnish with parsley.
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Notes
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Add mushrooms or bell peppers with the onions for extra flavor.
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Make ahead and reheat for easy meal prep.
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Use half-and-half or non-dairy cream for a lighter version.