Creamy Smothered Chicken and Rice
A comforting one-pan dinner featuring pan-seared chicken in a silky gravy over fluffy rice, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 1/2 to 2 lbs) Flattened slightly for even cooking
- 2 tbsp olive oil or vegetable oil
- 2 tbsp butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or half-and-half Can substitute with Greek yogurt or coconut milk
- 1 tsp Dijon mustard (optional) For depth of flavor
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- 2 tbsp all-purpose flour For the roux; or use 1 tbsp cornstarch slurry for gluten-free version
- 2 cups cooked white or brown rice Or cook fresh while sauce simmers
- Fresh parsley or chives for garnish
Instructions
Preparation
- Pat chicken dry, season generously with salt and pepper.
Searing
- Heat oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove to a plate.
Building the Sauce
- Lower heat, melt butter and sauté onion until translucent, 4–5 minutes. Add garlic and cook for 30 seconds.
- Sprinkle flour over onions and stir for 1 minute to cook raw taste; slowly whisk in chicken broth until smooth.
- Stir in cream, mustard, and thyme. Bring to a gentle simmer to thicken, 3–5 minutes.
Finish Cooking
- Return chicken to pan, nestling into sauce. Cover and reduce heat to low; simmer for 8–12 minutes until internal temp reaches 165°F (74°C).
Serving
- Spoon sauce over cooked rice, garnish with parsley or chives, and serve immediately.
Notes
For best results, use a thermometer to ensure the chicken is fully cooked. This dish stores well; refrigerate for 3–4 days or freeze for up to 2 months. Reheat gently to maintain sauce consistency.