Quick and Easy Creamy Smothered Chicken and Rice for Busy Weeknights
A delicious and comforting dish featuring tender chicken smothered in a creamy sauce, served over a bed of warm white rice. Perfect 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.
Notes
For a lighter option, use half & half instead of heavy cream. You can also use leftover cooked rice to make this recipe even quicker.