Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner features tender, seared chicken breasts or thighs smothered in a rich, creamy sauce made with cream cheese, heavy cream, and savory seasonings. Served over fluffy long-grain rice, it’s a comforting one-pan meal perfect for a weeknight dinner in just 45 minutes.
Ingredients
Scale
Chicken & Seasonings
- 4 boneless, skinless chicken breasts or thighs
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon paprika
Sauté & Sauce
- 1 tablespoon olive oil or butter, plus extra as needed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning or dried thyme (optional)
Accompaniments & Garnish
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley for garnish (optional)
Instructions
- Season the Chicken: Pat chicken breasts or thighs dry with paper towels. Season each side generously with salt, black pepper, and paprika to enhance flavor before cooking.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, sear the chicken for 4-5 minutes per side until golden brown and cooked through, with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
- Sauté Onions and Garlic: Reduce heat to medium. Add a splash of oil if the pan is dry. Sauté the chopped onion for 3-5 minutes until softened. Stir in the minced garlic and sauté for an additional minute, taking care not to let it burn. Scrape up any browned bits from the bottom of the pan to add flavor.
- Create the Roux and Add Broth: Sprinkle the flour over the onions and garlic and stir constantly for about 1 minute to cook off the raw flour taste. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and then reduce heat to low.
- Add Cream Cheese and Heavy Cream: Stir in the softened cream cheese until fully melted and the sauce becomes smooth. Pour in the heavy cream and stir until well combined. Season with additional salt, pepper, and dried Italian seasoning or thyme if using.
- Simmer Chicken in Sauce: Return the seared chicken to the skillet, nestling the pieces into the creamy sauce. Spoon sauce over the top of the chicken. Let it simmer gently for 5-7 minutes to finish cooking the chicken and allow the flavors to meld. Adjust the sauce thickness if needed by adding more broth or cream for thinner sauce, or a cornstarch slurry for thickening.
- Serve: Serve the creamy smothered chicken immediately over a bed of warm, fluffy cooked rice. Garnish with freshly chopped parsley if desired for a fresh touch.
Notes
- You can use chicken thighs or breasts based on preference; thighs tend to be juicier and more forgiving to cook.
- For thickening the sauce, cornstarch slurry should be added gradually to avoid over-thickening.
- If you want a dairy-free variation, substitute cream cheese and heavy cream with coconut cream and a suitable cream cheese alternative.
- Use fresh herbs like thyme or oregano instead of dried for a brighter flavor.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
