Creamy Smothered Chicken And Rice (Printable)

Tender chicken in a rich creamy sauce with fluffy rice, all cooked together in one pan for the ultimate comfort meal.

# What You 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 - 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. Brown chicken breasts for approximately 3 minutes per side until golden. Transfer to a plate and set aside.
03 - Add diced onion to the same pan and cook 2-3 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
04 - Add 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.
06 - Return seared chicken to the pan, nestling pieces into the rice mixture. Bring to a gentle simmer, cover tightly, and reduce heat to low. Cook 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
07 - Remove lid and sprinkle cheddar cheese evenly across the surface. Cook uncovered 5 minutes until melted and bubbly.
08 - Sprinkle with fresh chopped parsley immediately before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup
  • The rice absorbs all those incredible pan juices while the chicken stays impossibly tender
  • It's the kind of meal that makes people ask what's for dinner again tomorrow
02 -
  • Don't lift the lid while it's simmering because that steam is what cooks the rice evenly
  • If your rice is still crunchy but the liquid is gone, add just ¼ cup more broth and continue cooking covered
  • The chicken will continue cooking slightly when you add the cheese, so don't worry if it seems just barely done before that step
03 -
  • Use a Dutch oven if you have one because the heavy lid seals in steam better than a skillet
  • Grate your own cheese from a block instead of using pre-shredded for better melting

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