Description
This Quick & Easy Creamy Smothered Chicken & Rice Dinner features tender seared chicken breasts or thighs smothered in a rich and velvety cream cheese and heavy cream sauce infused with garlic, onion, and Italian herbs. Served over fluffy long-grain white rice, this comforting skillet dinner is perfect for a hassle-free weeknight meal ready in just 45 minutes.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts or thighs
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon paprika
Sauce
- 2 tablespoons olive oil or butter
- 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)
To Serve
- 2 cups cooked long-grain white rice (like Basmati or Jasmine)
- 2 tablespoons fresh chopped parsley (optional)
Instructions
- Prepare and Season the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season both sides generously with salt, pepper, and paprika to enhance flavor and create a nice crust when searing.
- Sear the Chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, sear the chicken for about 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the pan and set aside.
- Sauté Onion and Garlic: Reduce the skillet heat to medium. Add a little more oil or butter if needed. Add the chopped onion and sauté for 3-5 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional minute, making sure it doesn’t burn. Scrape the bottom of the pan to loosen any browned bits for extra flavor.
- Create a Roux and Add Broth: Sprinkle the flour over the softened onion and garlic. Stir continuously for about 1 minute to cook the raw taste of the flour out. Slowly whisk in the chicken broth to avoid lumps, bringing the mixture to a gentle simmer. Then reduce the heat to low.
- Make the Creamy Sauce: Stir in the cream cheese until it melts completely and the sauce is smooth. Pour in the heavy cream and mix until fully combined. Season the sauce with salt, pepper, and dried Italian seasoning or thyme if using. Taste and adjust seasoning as needed.
- Finish Cooking the Chicken in the Sauce: Return the seared chicken to the skillet, nestling it into the creamy sauce. Spoon sauce over the top of the chicken pieces. Let everything simmer gently for 5-7 minutes to allow the chicken to absorb the delicious sauce flavors and ensure it’s fully cooked. If the sauce is too thick, add more broth or cream; if too thin, thicken with a cornstarch slurry.
- 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 finish.
Notes
- Use chicken thighs for a juicier, more flavorful dish or chicken breasts for a leaner option.
- Make sure not to burn the garlic when sautéing to avoid bitterness.
- If you prefer a thicker sauce, slowly add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) while simmering.
- Leftover creamy chicken can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and a dairy-free cream cheese alternative.
- Serve with steamed vegetables or a fresh green salad for a balanced meal.
