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Smothered Chicken and Rice Easy Creamy Dinner Recipe
Emily

Smothered Chicken and Rice

A comforting one-pan meal featuring tender chicken smothered in a creamy, savory sauce with onions, garlic, and spices, served over fluffy white rice. Perfect for weeknight dinners or cozy family meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 plates
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts or thighs, cut into chunks
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup diced tomatoes (optional)
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 2 cups cooked white rice

Equipment

  • Large skillet with lid
  • Wooden spoon or spatula
  • Cutting board & knife

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken pieces with salt, pepper, and paprika.
  3. Cook chicken until golden brown on all sides, about 5 minutes. Remove and set aside.
  4. In the same skillet, add diced onion and cook until soft and translucent.
  5. Stir in minced garlic and cook for 1 minute until fragrant.
  6. Pour in chicken broth and heavy cream, scraping the bottom to release browned bits.
  7. Add diced tomatoes (if using), thyme, and cayenne pepper. Simmer for 3–4 minutes to thicken slightly.
  8. Return the seared chicken to the skillet.
  9. Cover and simmer for 10–15 minutes until chicken is cooked through and sauce is creamy.
  10. Spoon the smothered chicken and sauce over a bed of warm white rice.
  11. Garnish with freshly chopped parsley.

Notes

You can substitute chicken thighs for extra juiciness. For a lighter version, swap heavy cream with half-and-half or coconut milk. Adjust cayenne for spice preference. Leftovers store well in the fridge for up to 3 days.