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Creamy Smothered Chicken And Rice, a comforting and delicious meal, is beautifully displayed as the featured image.

Creamy Smothered Chicken and Rice Ultimate

This Creamy Smothered Chicken and Rice is the ultimate comfort food, perfect for a weeknight family dinner. It's easy to make with minimal ingredients, offering maximum flavor and a warm, comforting experience in every bite. Versatile and adaptable, this dish is guaranteed to be a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup long-grain rice, uncooked
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup frozen peas
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped, for garnish optional

Equipment

  • Large skillet with lid
  • Cutting board
  • Knife
  • Measuring cups
  • Measuring spoons
  • Whisk
  • Spatula
  • Meat thermometer (optional)

Method
 

  1. Season chicken breasts with salt and pepper.
  2. Heat 2 tablespoons butter in a large skillet over medium-high heat.
  3. Cook chicken for 5-7 minutes per side, until golden brown and cooked through. Remove and set aside.
  4. Add remaining 2 tablespoons butter to the skillet.
  5. Add chopped onion and cook until softened, about 5 minutes.
  6. Add minced garlic and cook until fragrant, about 1 minute.
  7. Sprinkle flour over onions and garlic; stir constantly for 1-2 minutes.
  8. Gradually whisk in chicken broth, breaking up any lumps.
  9. Bring to a simmer, then reduce heat to low and simmer for 5 minutes, until slightly thickened.
  10. Stir in heavy cream and shredded cheese until melted and smooth. Season with salt and pepper to taste.
  11. Stir in uncooked rice and frozen peas. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, until rice is cooked and liquid is absorbed, stirring occasionally.
  12. Slice or shred cooked chicken.
  13. Stir chicken into the rice and sauce mixture. Cover and simmer for a few minutes to meld flavors.
  14. Garnish with fresh parsley, if desired, and serve hot.

Notes

For a richer flavor, use chicken thighs instead of breasts. To save time, use pre-cooked rice, adding it in the last few minutes of cooking. If the sauce is too thick, add more chicken broth; if too thin, use a cornstarch slurry. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet with a little broth or water if dry. Variations include adding bell peppers, mushrooms, carrots, red pepper flakes, different cheeses, or fresh herbs. You can also substitute the chicken for shrimp, sausage, or tofu.