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–+ servings
A perfectly cooked piece of chicken smothered in creamy sauce served over white rice for a quick chicken dinner.

Creamy Smothered Chicken and Rice

This recipe provides instructions for making creamy smothered chicken served over rice. It is a quick dinner option.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts pounded to even thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 cup all-purpose flour
  • 2 Tbsp olive oil
For the Sauce
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1/4 cup grated Parmesan cheese
For Serving
  • 2 cups cooked white rice

Equipment

  • Large skillet with lid
  • Measuring cups and spoons

Method
 

  1. Season the chicken breasts on both sides with salt, pepper, and garlic powder. Lightly dredge each piece in flour, shaking off any excess.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the floured chicken breasts for 3 to 4 minutes per side until golden brown. The chicken does not need to be cooked through at this stage.
  3. Remove the chicken from the skillet and set it aside on a plate.
  4. Reduce the heat to medium. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
  5. Stir in the heavy cream, Worcestershire sauce, and dried thyme. Bring the sauce to a gentle simmer.
  6. Return the chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and let it simmer for 10 to 12 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
  7. Stir the Parmesan cheese into the sauce until it melts and the sauce thickens slightly. Taste and adjust seasoning if needed.
  8. Serve the smothered chicken immediately over the cooked white rice.

Notes

If you prefer a thicker sauce, you can mix one teaspoon of cornstarch with one tablespoon of cold water and whisk it into the simmering sauce before adding the Parmesan cheese.

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