Hey there, busy moms! Let me tell you, I’ve got just the recipe for you—something quick, delicious, and perfect for those chaotic weeknights when you need to get dinner on the table fast. Today, I’m sharing my go-to recipe for Creamy Smothered Chicken and Rice that’s not only a crowd-pleaser but also ready in about 30 minutes. Yes, you read that right—30-minute meals are here to save the day!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for weeknight dinner ideas
- Creamy, flavorful sauce that everyone will love
- Uses simple, accessible ingredients
- Ready in under 30 minutes
- Great for meal prep or leftovers
Ingredients
Here’s what you’ll need to make this quick family dinner. Don’t worry, it’s all stuff you might already have in your pantry!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step instructions. This is where the magic happens, and trust me, it’s easier than you think!
Pro Tips for Making the Recipe
Here are a few tips to make this recipe even better:
- Use leftover rice to make it even quicker
- Add some veggies like peas or carrots for extra color and nutrients
- For a lighter version, swap heavy cream with half & half
How to Serve
Here’s how I like to serve it:
- Serve over a bed of warm white rice
- Add a side of fresh salad, like my Olive Garden Salad
- Include a side of Creamy Cucumber Salad for a refreshing touch
Make Ahead and Storage
Here’s how to make it ahead and store it:
- Prepare the chicken and sauce up to a day in advance
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently on the stovetop or in the microwave
Quick and Easy Creamy Smothered Chicken and Rice for Busy Weeknights
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks cut into bite-sized chunks
- 1 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp smoked paprika
- Salt and pepper, to taste to taste
- 1 tbsp butter
- 2 cloves garlic, minced minced
- 1 cup heavy cream (or half & half for lighter option) or half & half for lighter option
- 0.5 cup chicken broth
- 0.5 cup sour cream
- 0.5 tsp mustard (optional) optional
- 0.25 cup grated Parmesan cheese
- Salt and black pepper, to taste to taste
- Fresh chopped parsley, for garnish for garnish
- 3 cups cooked white rice (long grain or jasmine) long grain or jasmine
Instructions
- Heat olive oil or butter in a large skillet over medium heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook until golden and fully cooked (about 6–8 minutes). Remove and set aside.
- Melt 1 tbsp butter in the same pan. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth and let it simmer for 1 minute to deglaze. Add heavy cream, sour cream, and Parmesan cheese. Stir until smooth. Simmer for 3–5 minutes until it thickens slightly. Season with salt and pepper.
- Return cooked chicken to the pan. Simmer everything together for another 3–4 minutes so the chicken is smothered and coated in the sauce.
- Plate a scoop of warm cooked rice. Spoon creamy chicken and sauce generously on top. Garnish with chopped fresh parsley for color and a fresh touch.