Creamy Smothered Chicken and Rice
This comforting one-skillet dish features tender seared chicken simmered in a creamy sauce with seasoned rice, peas, and onion, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Can substitute with chicken thighs (increase cooking time).
- 1 cup long-grain rice (not instant) Can use jasmine rice for extra aroma.
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup heavy cream For a lighter version, use half-and-half or whole milk.
- 1 piece onion, diced Adds flavor to the dish.
- 2 cloves garlic, minced Enhances aroma.
- 1 cup frozen peas Can be omitted or substituted.
- 1 teaspoon paprika Provides a slight smokiness.
- to taste Salt and pepper Adjust according to preference.
- 2 tablespoons olive oil For browning the chicken.
- to garnish Fresh parsley For presentation.
Instructions
Preparation
- Heat a large skillet over medium heat and add olive oil.
- Pat chicken dry and season both sides with salt, pepper, and paprika.
- Brown the chicken for 5–6 minutes per side until golden, then remove from skillet.
- In the same skillet, add the diced onion and cook until translucent, about 3–4 minutes.
- Add minced garlic and cook for 30–60 seconds until fragrant.
- Stir in the rice for about 1 minute, coating in pan juices.
- Pour in chicken broth and heavy cream; bring to a gentle simmer.
- Nestle browned chicken into the skillet, cover, and reduce heat to low.
- Simmer for 20–25 minutes until rice is tender and chicken reaches 165°F.
- Stir in frozen peas and cook uncovered for 3–5 minutes until heated through.
- Garnish with chopped fresh parsley and serve hot.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, add a splash of broth or milk and warm gently. Can freeze for up to 2 months; thaw before reheating.