Creamy Smothered Chicken Rice (Recipe for Printing)
Succulent chicken and rice cooked in a silky, herby cream sauce with peas and caramelized onions.
# What You Need:
→ Main
01 -
4 boneless, skinless chicken breasts (about 1.5 pounds)
02 -
1 cup uncooked long grain rice
03 -
2 cups chicken broth
04 -
1 cup heavy cream (or half-and-half or dairy-free alternative)
05 -
1 medium onion, diced
06 -
3 cloves garlic, minced
07 -
1 cup frozen peas (optional)
08 -
2 tablespoons olive oil
09 -
1 teaspoon paprika
10 -
1 teaspoon salt
11 -
1/2 teaspoon ground black pepper
12 -
1/2 teaspoon dried thyme
13 -
1/2 teaspoon parsley, fresh or dried (for garnish)
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until translucent.
02 -
Incorporate minced garlic and sauté for 1 minute until fragrant.
03 -
Season chicken breasts with paprika, salt, black pepper, and dried thyme. Place seasoned chicken in the skillet with aromatics and sear for 5 to 6 minutes per side, ensuring the internal temperature reaches 165°F.
04 -
Remove chicken temporarily. Pour chicken broth into the skillet, scraping any browned bits, then stir in uncooked rice and return chicken to the pan.
05 -
Once the mixture is simmering, lower the heat, cover, and cook for 15 minutes. Stir in heavy cream and frozen peas, return the lid, and cook for an additional 7 to 10 minutes until rice is tender and liquid is absorbed.
06 -
Garnish the dish with parsley and serve hot.
# Extra Tips:
01 -
To prevent overcooking, use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.