Creamy Smothered Chicken with Rice Recipe

Key Ingredients & Substitutions

Chicken Breasts: Boneless, skinless chicken breasts are the star here. If you’re looking for a healthier option, you could use chicken thighs, which are a bit more flavorful and stay juicier when cooking.

Heavy Cream: This is what gives the dish its luxurious texture. If you want a lighter option, you could use half-and-half or whole milk, but the sauce might not be as thick. Consider adding a bit of cornstarch slurry to thicken it up!

Sour Cream/Cream Cheese: Both these ingredients add creaminess and tang. If you’re dairy-free, you can substitute with plain non-dairy yogurt or cashew cream for a nice twist.

Mushrooms: While optional, they add an earthy flavor. If you don’t like mushrooms, you can skip them or replace them with chopped spinach or bell peppers for more color and texture.

Rice: I used long-grain white rice, but feel free to swap in brown rice or quinoa for a healthier alternative. Just note that cooking times may vary a bit!

How Do I Ensure My Chicken Stays Juicy and Tender?

Cooking chicken properly makes a huge difference, especially for this dish. Here’s how to keep it juicy:

• First, season the chicken well to add flavor. Don’t be shy with the salt and pepper.
• Sear the chicken over medium-high heat until it’s golden brown, sealing in the juices. Keep the heat steady, so it cooks evenly.
• After browning, simmer the chicken gently in the sauce. Low and slow is key to avoid drying it out.
• Use a meat thermometer! Aim for an internal temperature of 165°F (75°C) to ensure it’s cooked through without overcooking.

Follow these tips, and you’ll have perfectly juicy chicken in no time! Enjoy your creamy smothered chicken with rice, and don’t forget to share it with loved ones!

How to Make Creamy Smothered Chicken with Rice

Ingredients You’ll Need:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Sauce:

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced (optional)
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup sour cream or cream cheese

For the Rice:

• 1 cup long-grain white rice
• 2 cups water or chicken broth (for the rice)

For Garnish:

• 2 tablespoons fresh parsley, chopped

How Much Time Will You Need?

This recipe takes about 10 minutes of prep time and around 30-40 minutes to cook. All in all, you’ll have a delicious and comforting meal ready in about 50 minutes!

Step-by-Step Instructions:

1. Season the Chicken:

Start by seasoning both sides of the chicken breasts with salt, pepper, paprika, thyme, and oregano. This helps to kick up the flavor of the chicken!

2. Sear the Chicken:

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook them for about 5-6 minutes on each side, until they are golden brown. When done, remove the chicken from the skillet and set it aside.

3. Cook the Onions and Garlic:

In the same skillet, add the chopped onions. Sauté them for about 3-4 minutes until they soften and become translucent. Then, add the minced garlic and sliced mushrooms (if using) and cook for another 2 minutes, stirring occasionally.

4. Make the Sauce:

Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits. Allow it to simmer for about 2-3 minutes to reduce slightly. Then, stir in the heavy cream and sour cream (or cream cheese) until everything is well combined and the sauce is nice and smooth. Let it simmer for a few minutes until it thickens up a bit.

5. Simmer the Chicken:

Return the chicken breasts to the skillet, spoon some of that luscious sauce over them, cover with a lid, and reduce the heat to low. Let it simmer for 15-20 minutes, until the chicken is cooked through and tender.

6. Cook the Rice:

While the chicken is cooking, rinse the rice under cold water until the water runs clear. In a separate pot, bring 2 cups of water or chicken broth to a boil. Add the rinsed rice, reduce the heat to low, cover, and cook for about 15-18 minutes until the rice is tender and has absorbed the liquid.

7. Serve:

Once the rice is done, fluff it with a fork and serve it on plates. Top with the creamy smothered chicken and sauce from the skillet. Don’t forget to sprinkle some fresh chopped parsley on top for a burst of color and flavor!

This comforting dish pairs perfectly with steamed vegetables or a crisp salad on the side. Enjoy your creamy smothered chicken with rice!

FAQ for Creamy Smothered Chicken with Rice

Can I Use Frozen Chicken for This Recipe?

Yes, but it’s best to thaw the chicken completely before cooking. You can do this by transferring it to the fridge overnight or using the cold water method: place it in a sealed plastic bag and submerge in cold water for about 1-2 hours.

What Can I Substitute for Heavy Cream?

If you want a lighter option, you can use half-and-half or whole milk, but keep in mind that the sauce will be less rich. If you want to maintain creaminess, you could also use a non-dairy alternative like coconut cream or cashew cream.

Can I Make This Dish Ahead of Time?

Absolutely! You can prepare the chicken and sauce in advance, then store it in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream if the sauce has thickened too much.

How to Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally to heat evenly.