Creamy Smothered Chicken & Rice: A Quick Weeknight Meal (Print Version)
Whip up this quick, creamy smothered chicken and rice recipe. It's an easy, comforting dinner that tastes like a hug, even with kitchen chaos.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, gluten
# Ingredients:
→ Main Players
01 -
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
02 -
1 cup long-grain white rice (like jasmine or basmati)
03 -
2 cups chicken broth (low sodium)
→ Flavor Makers
04 -
1 tbsp olive oil
05 -
1 tbsp unsalted butter
06 -
1 yellow onion, finely diced
07 -
3 cloves garlic, minced
08 -
Salt and freshly ground black pepper, to taste
→ The Creamy Sauce Crew
09 -
1/2 cup heavy cream
10 -
4 oz cream cheese, softened and cubed
→ Finishing Touches
11 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Pat your chicken pieces really dry, then season them generously with salt and pepper. This step is crucial for getting a nice sear, which means more flavor! In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the chicken in a single layer, making sure not to overcrowd the pan. Cook until golden brown on all sides, about 5-7 minutes. You're not cooking it through here, just getting that beautiful crust. Remove the chicken from the pan and set it aside.
02 -
Reduce the heat to medium. Add the butter to the same skillet, letting it melt and sizzle. Toss in your diced yellow onion and cook, stirring occasionally, until it softens and turns translucent, about 5-7 minutes. I love how the kitchen starts smelling so inviting at this point! Next, add the minced garlic and cook for just another minute until fragrant. Don't let it burn; burnt garlic is a bitter, sad mistake I've made too many times.
03 -
Pour in the chicken broth, scraping up any delicious brown bits from the bottom of the pan – that's pure flavor right there! Bring it to a simmer. Now, stir in the softened cream cheese until it's completely melted and smooth. This is where the magic happens for our creamy smothered chicken and rice. Then, pour in the heavy cream and let it gently warm through. The sauce will start to thicken beautifully.
04 -
Stir in the long-grain white rice. Make sure it's evenly distributed in the sauce. Nestle the partially cooked chicken pieces back into the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the skillet tightly, and let it cook for about 18-20 minutes. This is where the rice absorbs all that creamy goodness and the chicken finishes cooking through.
05 -
Once the rice is tender and has absorbed most of the liquid, turn off the heat but keep the lid on for another 5-10 minutes. This resting period is honestly a game-changer; it allows the rice to steam perfectly and become fluffy. I used to skip this, and the rice was always a bit dry. Now, I never do! It ensures your creamy smothered chicken and rice is just right.
06 -
Remove the lid and gently fluff the creamy smothered chicken and rice with a fork. Give it a taste and adjust the seasonings with more salt and pepper if needed. Sprinkle generously with fresh chopped parsley. Serve immediately, perhaps with a simple side salad. It's a dish that really warms you from the inside out, and the fresh herbs really brighten everything up.
# Notes:
01 -
Personal cooking tip: Always let the rice rest off the heat; it makes it so fluffy!
02 -
Storage advice: Reheat gently on the stovetop with a splash of broth to keep it creamy.
03 -
Substitution I've tried: Chicken thighs add a richer flavor than breasts, give them a go!
04 -
Serving suggestion: A simple green salad with vinaigrette cuts through the richness beautifully.
# Tools You'll Need:
01 -
Large skillet with lid
# Nutrition Facts (Per Serving):
Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 30g