Description
A quick and easy creamy smothered chicken and rice recipe that’s perfect for busy weeknights. Tender chicken, fluffy rice, and a rich homemade sauce come together in just 35 minutes.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half & half)
- ½ cup chicken broth
- ½ cup sour cream
- ½ tsp mustard (optional)
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped
- 3 cups cooked white rice (long grain or jasmine)
Instructions
1. Heat olive oil or butter in a large skillet over medium heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook 6–8 minutes until golden and cooked through. Remove and set aside.
2. In the same skillet, melt butter and sauté garlic for 30 seconds. Deglaze with chicken broth, then stir in cream, sour cream, mustard, and Parmesan. Simmer 3–5 minutes until slightly thickened. Season to taste.
3. Return chicken to the skillet and coat in sauce. Simmer 3–4 minutes.
4. Serve chicken and sauce over warm rice. Garnish with parsley.
Notes
Use chicken thighs for extra juiciness, or breasts for leaner meat.
Half & half or evaporated milk can be used instead of heavy cream.
Add vegetables like spinach, peas, or mushrooms for a healthier twist.
Leftovers can be stored for 3 days in the fridge or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg