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Creamy Smothered Chicken and Rice

Tender cubes of chicken seared and simmered in a rich, savory cream sauce, served over fluffy white rice. A classic one-pan comfort meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 1.5 lbs chicken breast cubed
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tbsp butter unsalted
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth low sodium
  • 0.5 cup heavy cream
Serving
  • 2 cups cooked white rice
  • 1 tbsp fresh parsley chopped

Equipment

  • Large skillet
  • Pot (for rice)
  • Whisk
  • Chef's knife

Method
 

  1. Season cubed chicken with paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat olive oil in a large skillet. Sear chicken until golden brown, then remove from pan.
  3. In the same pan, melt butter and sauté onions until soft. Add garlic and cook for 30 seconds.
  4. Sprinkle flour over the onions and stir for 1 minute to cook the flour.
  5. Gradually whisk in chicken broth until smooth, then stir in heavy cream.
  6. Bring sauce to a simmer and return chicken to the pan.
  7. Simmer for 5-8 minutes until sauce is thick and chicken is cooked through.
  8. Serve over cooked rice and garnish with parsley.

Notes

For extra flavor, deglaze the pan with a splash of white wine before adding the broth. Adjust sauce thickness with more broth if needed.