Creamy Smothered Chicken And Rice (Printable)
Tender chicken in a rich, creamy sauce with perfectly cooked rice—all in one pan for easy cleanup.
# 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 Cook:
01 - Rub 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 3 minutes per side until golden brown. Transfer to a plate and set aside.
03 - Add diced onion to the same pan and cook for 2-3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add the rinsed rice to the pan, stirring constantly for 1 minute to lightly toast the grains.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix thoroughly to combine all ingredients.
06 - Return seared chicken breasts to the pan, pressing them into the rice mixture. Bring to a gentle simmer, cover tightly, and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
07 - Remove lid and sprinkle shredded cheddar cheese evenly over the entire dish. Cook uncovered for 5 minutes until cheese is fully melted and bubbly. Garnish with fresh chopped parsley before serving.
# Expert Advice:
01 -
- The chicken stays impossibly tender while the rice soaks up all that creamy flavor
- Everything cooks in one pan so you get maximum comfort with minimum cleanup
02 -
- Resist the urge to lift the lid while it simmers, that steam is what makes the rice perfectly tender
- Let the pan rest for 5 minutes after cooking so the sauce thickens and the rice settles
03 -
- Use a deep pan or Dutch oven to prevent bubbling over during the covered cooking time
- Rinse the rice until water runs clear for the fluffiest result