Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner is a comforting one-pan skillet meal featuring tender seared chicken breasts or thighs smothered in a rich, creamy garlic and onion sauce. Served over fluffy white rice, this hearty dish combines savory flavors with a luscious homemade cream sauce enhanced with cream cheese and heavy cream. Perfect for a satisfying weeknight dinner ready in just 45 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
Sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese
- ½ cup heavy cream
- 1 teaspoon dried Italian seasoning or dried thyme (optional)
- Additional salt and black pepper, to taste
To Serve
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Season the chicken: Pat the chicken breasts or thighs dry with paper towels. Generously season both sides with salt, black pepper, and paprika to add flavor and color.
- Sear the chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, add the chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove the chicken from the skillet and set aside.
- Sauté onion and garlic: Reduce the heat to medium and add a splash more oil if needed. Add the chopped onion and sauté for 3-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn. Scrape up any browned bits from the pan to add flavor.
- Create the roux and add broth: Sprinkle the all-purpose flour over the onion and garlic mixture and stir for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and then reduce the heat to low.
- Add cream cheese and heavy cream: Stir in the cream cheese until fully melted and the sauce is smooth. Pour in the heavy cream and combine thoroughly. Season the sauce with additional salt, pepper, and dried Italian seasoning or thyme if using.
- Simmer chicken in sauce: Return the seared chicken to the skillet, nestling it into the creamy sauce. Spoon sauce over the chicken to coat. Let everything simmer gently for 5-7 minutes to allow the chicken to finish cooking and absorb the flavors. Adjust the sauce’s thickness as needed by adding more broth or cream if too thick, or a small cornstarch slurry if too thin.
- Serve: Serve the creamy smothered chicken immediately over a bed of warm, fluffy cooked rice. Garnish with freshly chopped parsley for a pop of color and freshness if desired.
Notes
- For best results, use an instant-read thermometer to ensure chicken reaches 165°F (74°C).
- You can substitute chicken thighs for breasts for juicier meat.
- If you prefer a thicker sauce, gradually add a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) during the simmering step.
- Leftover smothered chicken keeps well refrigerated for up to 3 days and reheats nicely on the stovetop or microwave.
- Try swapping out cream cheese with sour cream for a tangier twist.
- Gluten-free flour or cornstarch can be used for thickening if you want to make this recipe gluten free.
