Description
A quick and easy creamy smothered chicken and rice dinner featuring tender seared chicken breasts in a rich, velvety sauce made with cream cheese and heavy cream. This comforting skillet meal is perfect for a weeknight dinner and serves four.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts or thighs
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil or butter
Sauce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese
- 1/2 cup heavy cream
- 1 teaspoon dried Italian seasoning or dried thyme (optional)
- Salt and black pepper, to taste
Serving
- 2 cups cooked long-grain white rice (such as Basmati or Jasmine)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Prepare the chicken: Pat the chicken breasts or thighs dry with paper towels. Season generously with salt, black pepper, and paprika on both sides.
- Sear the chicken: Heat a large skillet over medium-high heat and add olive oil or butter. Once hot, add the chicken and sear for 4-5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- Sauté aromatics: Reduce the heat to medium. Add a little more oil or butter if needed. Add the chopped onion to the skillet and sauté for 3-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Make the roux and sauce base: Sprinkle the flour evenly over the onion and garlic, stirring continuously for about 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, then reduce the heat to low.
- Add cream cheese and heavy cream: Stir in the cream cheese until it melts completely and the sauce is smooth. Pour in the heavy cream and stir until well combined. Season the sauce with additional salt, black pepper, and dried Italian seasoning or thyme, if using.
- Simmer the chicken in sauce: Return the seared chicken to the skillet, nestling each piece into the creamy sauce. Spoon sauce over the chicken to coat it well. Let it simmer gently for 5-7 minutes so the chicken finishes cooking and absorbs the sauce flavors. Adjust the sauce thickness as needed by adding more broth or cream if too thick, or a cornstarch slurry if too thin.
- Serve: Serve the creamy smothered chicken immediately over a bed of warm, fluffy cooked rice. Garnish with fresh chopped parsley if desired for a fresh, vibrant touch.
Notes
- You can use either chicken breasts or thighs based on your preference; thighs will be juicier and more flavorful.
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- If the sauce is too thick, thin it with a little chicken broth or cream; if too thin, thicken it with a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water).
- For a dairy-free option, substitute cream cheese and heavy cream with coconut milk and a dairy-free cream cheese alternative.
- Use freshly cooked rice to prevent it from drying out under the sauce.
- Fresh herbs like parsley add a nice color contrast and freshness to the dish, but are optional.
