Creamy Smothered Chicken And Rice (Printable)

Tender chicken in a rich, creamy sauce with perfectly cooked rice—all in one pan for easy homestyle comfort.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon paprika

→ For Sautéing

05 - 2 tablespoons 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 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 cup shredded cheddar cheese

→ Garnish

14 - 2 tablespoons 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. Place chicken in pan and sear 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 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. Stir thoroughly to combine all ingredients.
06 - Nestle seared chicken breasts into the rice mixture, ensuring they are partially submerged.
07 - Bring mixture to a gentle simmer, reduce heat to low, cover tightly, and cook for 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
08 - Remove lid and sprinkle shredded cheddar cheese evenly over the entire dish. Cook uncovered for 5 minutes until cheese is melted and bubbly.
09 - Sprinkle chopped fresh parsley over the top and serve hot directly from the pan.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend more time eating and less time washing dishes
  • The creamy sauce clings to every grain of rice making each bite ridiculously satisfying
  • Leftovers taste even better the next day if they last that long
02 -
  • Don't lift the lid during cooking or you'll let out steam and your rice won't cook properly
  • If the rice is still crunchy after the cooking time add a splash more broth and cook 5 minutes longer
  • The sauce will continue to thicken as it stands so don't worry if it looks slightly loose initially
03 -
  • Use a skillet with a tight-fitting lid to ensure even cooking and proper steam retention
  • Room temperature chicken sears more evenly than cold straight from the fridge

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