Best Creamy Smothered Chicken and Rice Recipe

For the Chicken:
- 🍗 4 boneless, skinless chicken breasts
- 🧂 1 tsp salt
- 🌶️ ½ tsp black pepper
- 🧄 2 cloves garlic, minced
- 🧈 2 tbsp butter
- 🫒 2 tbsp olive oil
For the Sauce:
- 🧈 4 tbsp butter
- 🌾 ¼ cup all-purpose flour
- 🥛 2 cups chicken broth
- 🥛 1 cup heavy cream
- 🧂 1 tsp salt
- 🌶️ ½ tsp black pepper
- 🌿 1 tsp dried thyme
- 🌿 1 tsp dried parsley
For the Rice:
- 🍚 2 cups cooked white rice
- 🌿 Fresh parsley, chopped (for garnish)

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Cook the Chicken:
- 🍗 Season the chicken breasts with salt and pepper.
- 🫒 In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and cook until golden brown on both sides and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
Make the Sauce:
- 🧈 In the same skillet, melt the butter. Add the minced garlic and cook until fragrant, about 1 minute.
- 🌾 Sprinkle the flour over the garlic and butter, stirring constantly to make a roux. Cook for 1-2 minutes.
- 🥛 Gradually whisk in the chicken broth and heavy cream, stirring until the sauce thickens. Season with salt, pepper, thyme, and parsley.
Combine and Simmer:
- 🍗 Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Reduce the heat to low and let simmer for 10 minutes, allowing the flavors to meld together.
Serve:
- 🍚 Plate the cooked rice and top with the creamy smothered chicken. Garnish with fresh parsley. Enjoy!