Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner features tender, seared chicken breasts or thighs simmered in a rich, velvety cream cheese and heavy cream sauce infused with garlic, onion, and Italian herbs. Served over fluffy, long-grain white rice, this comforting skillet meal is perfect for a satisfying weeknight dinner that comes together in just 45 minutes.
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 small 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)
Accompaniment
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides generously with salt, black pepper, and paprika to ensure flavorful meat.
- Sear the Chicken: Heat a large skillet over medium-high heat and add the olive oil or butter. Once hot, sear the chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: Reduce the skillet heat to medium. Add a splash more oil or butter if needed. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn it. Scrape up any browned bits from the pan to add flavor to the sauce.
- Create the Sauce Base: Sprinkle the flour over the onions and garlic, stirring continuously for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer, then reduce heat to low to maintain a gentle simmer.
- Add Creamy Ingredients: Stir in the cream cheese until completely melted and smooth. Then pour in the heavy cream, stirring to combine everything beautifully. Taste the sauce and season with additional salt and pepper as needed. Add dried Italian seasoning or thyme if using for extra herbal notes.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet, nestling it into the creamy sauce. Spoon sauce over the chicken pieces. Allow everything to simmer gently for 5-7 minutes so the chicken finishes cooking and absorbs the rich flavors. If the sauce is too thick, adjust by adding a bit more broth or cream. If too thin, thicken with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water).
- Serve: Spoon the creamy smothered chicken over a bed of warm, fluffy cooked rice. Garnish with freshly chopped parsley if desired to add a pop of color and fresh flavor. Serve immediately for best taste.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- Ensure the internal temperature of chicken reaches 165°F (74°C) for safe consumption.
- Use low-sodium chicken broth to better control salt levels.
- Adjust cream cheese and heavy cream quantities to achieve your preferred sauce thickness and creaminess.
- Fresh herbs such as thyme or basil can be substituted for dried Italian seasoning for a fresher taste.
- The dish pairs well with steamed vegetables or a green salad for a complete meal.
