Go Back
–+ servings
A serving of creamy smothered chicken and rice, topped with mushroom gravy and parsley garnish.

Creamy Smothered Chicken and Rice

This recipe provides instructions for making creamy smothered chicken served over rice. It is designed to be a quick dinner option that yields consistent results.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts Pounded to 1/2 inch thickness
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 Tbsp olive oil
For the Creamy Sauce
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 Tbsp cornstarch Mixed with 2 Tbsp cold water to make a slurry
  • 1/2 tsp dried thyme
  • 1/4 cup grated Parmesan cheese
For Serving
  • 4 cups cooked white rice

Equipment

  • Large skillet
  • Whisk

Method
 

  1. Season the chicken breasts on both sides with salt, pepper, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Pour the chicken broth into the skillet, scraping up any browned bits from the bottom of the pan.
  4. Whisk in the cornstarch slurry and dried thyme. Bring the mixture to a simmer and cook, stirring constantly, until the sauce thickens slightly, about 2 minutes.
  5. Stir in the heavy cream and Parmesan cheese. Continue to cook until the cheese melts and the sauce is smooth and creamy. Do not let the sauce boil once the cream is added.
  6. Return the cooked chicken to the skillet. Spoon the creamy sauce over the chicken and let it simmer gently for 2 to 3 minutes to heat through.
  7. Serve the smothered chicken immediately over the cooked white rice.

Nutrition

Calories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 180mgIron: 3mg

Notes

If you prefer a richer sauce, you can substitute half-and-half for the heavy cream, though the consistency will be slightly thinner. For extra flavor, sauté 1/4 cup of chopped onion in the skillet before adding the chicken.

Tried this recipe?

Let us know how it was!