Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner features tender seared chicken breasts or thighs cooked in a luscious, creamy sauce made from sautéed onions, garlic, cream cheese, and heavy cream. Served over fluffy white rice and garnished with fresh parsley, it’s a comforting, satisfying meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 tsp paprika
- 2 tbsp olive oil or butter
Sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 2 cups chicken broth
- 4 oz cream cheese
- 1/2 cup heavy cream
- 1 tsp dried Italian seasoning or dried thyme (optional)
To Serve
- 2 cups long-grain white rice (e.g., Basmati or Jasmine), cooked separately
- Fresh chopped parsley, for garnish (optional)
Instructions
- Season the Chicken: Pat chicken breasts or thighs dry with paper towels. Generously season both sides with salt, black pepper, and paprika to enhance flavor.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Place the chicken in the skillet and sear each side for 4-5 minutes until golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside.
- Sauté Aromatics: Lower the heat to medium. If needed, add a splash more oil. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, taking care not to burn it. Scrape up any browned bits stuck to the pan to incorporate flavor.
- Create the Roux: Sprinkle the all-purpose flour evenly over the softened onions and garlic. Stir continuously for about 1 minute to cook off the raw flour taste.
- Add Broth and Simmer: Slowly pour in the chicken broth while whisking steadily to avoid lumps. Bring the mixture to a gentle simmer, then reduce heat to low.
- Finish the Creamy Sauce: Stir in the cream cheese until melted and smooth. Pour in the heavy cream, stirring until everything is well combined. Season with additional salt, pepper, and optional dried Italian herbs to taste.
- Simmer Chicken in Sauce: Nestle the seared chicken back into the skillet with the sauce. Spoon sauce over the top of the chicken to coat thoroughly. Simmer gently for 5-7 minutes, allowing the chicken to finish cooking and absorb the flavors. Adjust the sauce thickness by adding more broth or cream if it is too thick, or by creating a cornstarch slurry if too thin.
- Serve: Spoon the creamy smothered chicken over a bed of warm, fluffy cooked rice. Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- You can substitute chicken thighs or breasts depending on your preference; thighs tend to stay juicier.
- For thicker sauce, use a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) to adjust consistency.
- Use low-sodium chicken broth to control salt levels.
- Leftover sauce tastes great reheated; store chicken and sauce separately from rice for best texture.
- Farm fresh herbs like thyme or rosemary can be used instead of dried Italian seasoning.
