Creamy Smothered Chicken and Rice
A recipe for chicken breasts cooked in a rich, creamy sauce served over rice.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces sliced mushrooms
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Cooked white rice for serving
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on both sides and cooked through, about 6-8 minutes per side. Remove chicken and set aside.
- Add onion and mushrooms to the same skillet. Cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Stir in heavy cream and dried thyme. Cook until the sauce thickens slightly, about 3-5 minutes.
- Stir in Parmesan cheese until melted and the sauce is smooth. Taste and adjust seasoning.
- Return the chicken breasts to the skillet, spooning the sauce over them. Heat through for 2 minutes.
- Serve the smothered chicken and sauce over cooked white rice.
Notes
- You can use chicken thighs instead of breasts if you prefer.
- For a thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir into the simmering sauce before adding the cheese.
Nutrition
- Serving Size: 1 chicken breast with sauce and 1 cup rice
- Calories: 550
- Sugar: 4
- Sodium: 550
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Keywords: creamy smothered chicken, chicken and rice, skillet chicken, cream sauce, comfort food