Creamy Smothered Chicken and Rice (Printer-friendly)
Tender chicken in a rich, creamy sauce with perfectly cooked rice—all in one pan for easy comfort food.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp paprika
→ For Sautéing
05 - 2 tbsp olive oil
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced
→ Sauce & Rice
08 - 1 ½ cups long-grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 tsp dried thyme
12 - 1 tsp dried parsley
13 - 1 cup shredded cheddar cheese
→ Garnish
14 - 2 tbsp chopped fresh parsley
# How to Make It:
01 - Season the chicken breasts evenly with salt, black pepper, and paprika on all sides.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken breasts for approximately 3 minutes per side until golden brown develops. Remove chicken and set aside on a plate.
03 - Add diced onion to the same pan and cook for 2-3 minutes until translucent. Add minced garlic and continue cooking for 30 seconds until fragrant.
04 - Stir in the rinsed rice and toast for 1 minute, stirring constantly to coat with the flavorful pan drippings.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix thoroughly to combine all ingredients.
06 - Nestle the seared chicken breasts back into the rice mixture, ensuring they are partially submerged in the liquid.
07 - Bring the mixture to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 25-30 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
08 - Remove the lid and sprinkle shredded cheddar cheese evenly over the entire surface. Cook uncovered for 5 minutes until cheese is fully melted and bubbly.
09 - Sprinkle chopped fresh parsley over the top as a finishing touch before serving hot.
# Expert Tips:
01 -
- Everything cooks in one pan so you spend less time cleaning and more time actually enjoying your evening
- The rice absorbs all those incredible chicken flavors while getting impossibly creamy without any stirring
02 -
- Resist the urge to lift the lid while the rice cooksall that trapped steam is what makes the rice perfectly tender
- The sauce will continue thickening after you remove it from the heat, so dont panic if it looks slightly thin at first
03 -
- Pat the chicken completely dry before seasoningit will sear much better and develop deeper flavor
- Let the pan get properly hot before adding the chicken, and dont crowd it or you will boil instead of sear