Creamy Smothered Chicken And Rice (Printable Version)

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

# 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 Steps:

01 - Season the chicken breasts with salt, black pepper, and paprika, coating evenly on all sides.
02 - In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken breasts on both sides until golden brown, about 3 minutes per side. Remove and set aside.
03 - In the same pan, add diced onion and cook for 2-3 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
04 - Stir in the rinsed rice, letting it toast for 1 minute to enhance flavor.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix well to combine all ingredients.
06 - Return the seared chicken breasts to the pan, nestling them into the rice mixture.
07 - Bring to a gentle simmer, cover, and cook on low heat for 25-30 minutes until the rice is tender and the chicken reaches an internal temperature of 165°F.
08 - Remove the lid, sprinkle cheddar cheese evenly over the top, and cook uncovered for 5 minutes until melted and bubbly.
09 - Garnish with chopped fresh parsley before serving.

# Helpful Tips:

01 -
  • Everything cooks in one pan so you spend less time cleaning and more time enjoying that first bite
  • The rice soaks up all those flavorful juices while the chicken stays impossibly tender
02 -
  • Do not lift the lid while the rice is simmering or you will release the steam needed for perfectly tender grains
  • If the rice seems undercooked but the liquid is gone add just ¼ cup more broth and cover for another 5 minutes
03 -
  • Rinse your rice until the water runs clear for the fluffiest results
  • Let the chicken rest for 5 minutes before searing so it cooks more evenly

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