Creamy Smothered Chicken and Rice
A simple recipe for tender chicken breasts cooked in a rich, savory cream sauce, served over fluffy white rice.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 8 ounces sliced mushrooms (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked white rice (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts on both sides with salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken breasts for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the chopped onion and mushrooms (if using) to the skillet. Cook until the onions are soft, about 5 minutes.
- Stir in the garlic powder and thyme. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to create a roux base.
- Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer and cook until it thickens slightly, about 3 minutes.
- Stir in the heavy cream. Season the sauce with additional salt and pepper to taste.
- Return the seared chicken breasts to the skillet. Reduce the heat to low, cover the skillet, and simmer for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- Serve each chicken breast over a portion of cooked white rice, spooning the creamy sauce generously over the top. Garnish with fresh parsley.
Notes
- For a thicker sauce, let it simmer uncovered for a few extra minutes after adding the cream.
- If you prefer boneless, skinless chicken thighs, increase the simmering time by 5 minutes.
- You can substitute canned cream of mushroom soup for the flour, broth, and heavy cream for a quicker version; use one 10.5-ounce can of soup mixed with 1 cup of milk or broth.
Nutrition
- Serving Size: 1 chicken breast with sauce and 1/2 cup rice
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 45
- Cholesterol: 180