Go Back
Smothered Chicken and Rice
Emily

Smothered Chicken and Rice

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 420

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
  • ½ cup heavy cream
  • ½ cup diced tomatoes (optional)
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ 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 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.
  8. Simmer for 3–4 minutes to thicken slightly.
  9. Return the seared chicken to the skillet.
  10. Cover and simmer for 10–15 minutes until chicken is cooked through and sauce is creamy.
  11. Spoon the smothered chicken and sauce over a bed of warm white rice.
  12. Garnish with freshly chopped parsley.

Notes

  • If sauce becomes too thick, stir in a splash of chicken broth.
  • For a richer flavor, add a pat of butter at the end before serving.