Creamy Smothered Chicken Rice (Print-Friendly Version)

This creamy smothered chicken with rice blends tender chicken, rich cream sauce, and fluffy rice for a comforting dish. Ideal for cozy dinners, featuring garlic, thyme, and paprika. A keeper for easy meal inspiration.

# Ingredients You’ll Need:

→ Main

01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 tablespoons olive oil
05 - 1 medium onion, finely chopped
06 - 3 cloves garlic, minced
07 - 1 cup mushrooms, sliced (optional)
08 - 1 teaspoon dried thyme
09 - 1 teaspoon paprika
10 - 1/2 teaspoon dried oregano
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - 1/2 cup sour cream or cream cheese
14 - 2 tablespoons fresh parsley, chopped

→ Rice

15 - 1 cup long-grain white rice
16 - 2 cups water or chicken broth

# How to Make It:

01 - Create an indulgent meal by pan-searing chicken and simmering it in a creamy sauce, served over fluffy white rice.
02 - Season both sides of the chicken breasts generously with salt, freshly ground black pepper, paprika, dried thyme, and dried oregano.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
04 - In the same skillet, add chopped onions and sauté for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking for 2 more minutes.
05 - Pour in chicken broth, scraping the pan's bottom to lift any browned bits. Simmer for 2-3 minutes, then stir in heavy cream and sour cream or cream cheese until well incorporated and smooth. Allow the sauce to simmer a few minutes until slightly thickened.
06 - Return chicken breasts to the skillet. Spoon sauce over each piece, cover with a lid, and reduce heat to low. Simmer for 15-20 minutes, ensuring chicken reaches an internal temperature of 165°F (74°C) to retain tenderness.
07 - While the chicken cooks, thoroughly rinse rice under cold water until the water runs clear. In a separate pot, bring water or chicken broth to a boil. Add rice, lower the heat, cover, and cook for 15-18 minutes until liquid is absorbed and rice is tender.
08 - Fluff cooked rice with a fork and plate portions. Top each serving with chicken and creamy sauce from the skillet. Garnish generously with freshly chopped parsley.

# Extra Suggestions:

01 - Use a meat thermometer to ensure chicken is cooked to 165°F (74°C) for food safety. The sauce may be thickened with a cornstarch slurry if a lighter dairy option is used. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently to maintain sauce texture.

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