Prepare to indulge in the rich and comforting textures of creamy smothered chicken rice, a dish that promises a mouthful of flavor in every bite. Whether you’re serving it as a weekday dinner or a special occasion treat, this recipe is sure to become a favorite.
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 2 cups cooked rice
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Equipments
- Large skillet
- Medium saucepan
- Wooden spoon
- Knife
- Cutting board
How to Make Creamy Smothered Chicken Rice – Step By Step
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts with paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside to rest.
Step 2: Sauté the Onion and Garlic
In the same skillet, add the chopped onion and minced garlic, allowing them to cook until the onion becomes translucent and fragrant. This should take about 3-4 minutes. Stir frequently to prevent burning.
Step 3: Create the Cream Sauce
Pour in the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the skillet. Stir in the heavy cream and bring the mixture to a simmer. Allow it to reduce slightly for about 5 minutes, stirring occasionally.
Step 4: Combine with Rice
Add the cooked rice to the creamy sauce, ensuring it’s well coated. Slice the chicken breasts into manageable pieces, then return them to the skillet, nestling them into the rice mixture. Let everything simmer together for another 5 minutes.
Step 5: Garnish and Serve
Finish off by sprinkling fresh parsley over the top for a pop of color. Serve hot, and watch your family savor every creamy, indulgent bite!
How to Serve Creamy Smothered Chicken Rice
Pair this creamy dish with a fresh green salad or roasted vegetables to balance the richness. A glass of crisp white wine also complements the flavors beautifully.
Recipe Success Tips & Suggestions
For a deeper flavor, marinate the chicken overnight with the spices. Additionally, try substituting half the cream with Greek yogurt for a tangy twist.
Protein-Packed Power: High Protein Version
For those looking to amp up their protein intake, swap the regular rice with brown rice or quinoa. This not only boosts protein but also adds a delightful nutty flavor.
Low-Carb Lovers: Smothered Chicken Rice Delight
If you’re counting carbs, cauliflower rice is an excellent alternative to traditional rice. You’ll preserve all the creamy, savory goodness while staying true to your dietary preferences.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it over the stove, adding a splash of broth if necessary.
FAQs
- Can I use a different rice variety? – Absolutely, this recipe is versatile with various rice types including jasmine or basmati.
- Is this dish freezer-friendly? – Yes, freeze in portions in airtight containers for up to 2 months.
- Can I make it dairy-free? – Substitute cream with coconut milk for a dairy-free version.
- How can I spice it up? – Add red pepper flakes or a pinch of cayenne to the sauce for a spicy kick.
Share your thoughts on this recipe and get creative with variations! We love hearing how our recipes fit into your culinary adventures.
Creamy Smothered Chicken Rice
Ingredients
Main Ingredients
- boneless skinless chicken breasts
- olive oil
- chicken broth
- heavy cream
- cooked rice
- onion
- garlic
- paprika
- salt and pepper
- fresh parsley
Instructions
Steps
- Prepare the chicken by seasoning it with paprika, salt, and pepper. Heat olive oil in a large skillet and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Set aside.
- In the same skillet, sauté the chopped onion and minced garlic until translucent. This should take about 3-4 minutes.
- Pour in the chicken broth and scrape any browned bits from the skillet. Stir in the heavy cream and bring to a simmer, allowing it to reduce slightly for about 5 minutes.
- Add the cooked rice to the mixture, slicing the chicken into pieces and incorporating it back. Let it all simmer together for another 5 minutes.
- Garnish with fresh parsley and serve hot.