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Creamy Smothered Chicken and Rice

Tender chicken smothered in rich, creamy garlic sauce served over fluffy rice, ready in just 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs if preferred
  • salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 1 small onion finely chopped
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard optional but recommended
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • 1/4 cup grated Parmesan cheese optional for extra richness
  • 2 tablespoons fresh parsley chopped, for garnish
  • 3 cups cooked white rice jasmine or basmati recommended

Equipment

  • Large skillet with lid
  • whisk
  • Meat thermometer
  • Pot (for rice)

Method
 

  1. Pat chicken breasts dry and season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika, pressing seasonings into the meat.
  2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown. Remove and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, sauté minced garlic and chopped onion for 2-3 minutes until soft and fragrant, scraping up browned bits from the pan.
  4. Sprinkle flour over the butter mixture and whisk for 1 minute to create a roux. Slowly add chicken broth while whisking constantly to prevent lumps.
  5. Stir in heavy cream, Dijon mustard, thyme, and Parmesan cheese if using. Simmer until sauce is smooth and slightly thickened, about 2-3 minutes.
  6. Return chicken to the skillet, nestling into the sauce. Spoon sauce over the top. Cover and simmer on low for 10-15 minutes until chicken reaches 165°F internal temperature.
  7. Divide cooked rice among serving plates. Place chicken on top and ladle generous amounts of creamy sauce over everything. Garnish with fresh parsley.

Notes

Storage: Refrigerate chicken and sauce separately from rice in airtight containers for 3-4 days. Reheat gently over low heat, adding broth to thin sauce. Freezer-friendly: Freeze chicken and sauce (not rice) for up to 2 months. Thaw overnight and reheat gently. Substitutions: Use chicken thighs for juicier meat; half-and-half instead of heavy cream for lighter version; gluten-free flour or cornstarch for gluten-free option. Variations: Add sliced mushrooms, spinach, or peas; stir in bacon or add cayenne for heat. Pro tips: Let chicken come to room temperature before cooking for even searing. Don't overcrowd pan. Add cream gradually over reduced heat to prevent curdling.