Description
There’s something undeniably comforting about a bowl of creamy smothered chicken and rice. It’s the kind of dish that feels like a warm hug, filling your kitchen with rich, savory aromas and bringing everyone to the table with eager anticipation. This dish is all about simple, homey flavors coming together in the best way possible—tender chicken, creamy sauce, and perfectly cooked rice soaking up all that goodness.
Whether you’re looking for a cozy meal to enjoy on a chilly evening or a satisfying dinner to please the whole family, this creamy smothered chicken and rice is a surefire winner. It’s easy to make, packed with flavor, and perfect for meal prep. Plus, it’s a one-pan wonder, meaning fewer dishes to wash—a major bonus!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
For the Creamy Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Start by seasoning the chicken breasts with salt, pepper, garlic powder, onion powder, and smoked paprika. This spice blend gives the chicken a deep, flavorful crust when seared.
Heat olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and cook for about 4-5 minutes per side, until they develop a beautiful golden-brown color. You don’t need to cook them through at this stage—just focus on getting that delicious sear. Once done, transfer the chicken to a plate and set it aside.
In the same skillet, melt the butter and add the chopped onion. Cook for about 2-3 minutes until the onion becomes soft and translucent. Then, add the minced garlic and sauté for another 30 seconds until fragrant. This step builds the foundation of flavor for the creamy sauce.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan—this adds even more depth to the sauce. Stir in the heavy cream, thyme, parsley, and paprika. Let the mixture simmer for a couple of minutes, allowing the flavors to meld together.
Now, reduce the heat to low and gradually add the shredded cheddar and mozzarella cheese, stirring continuously until melted and smooth. The sauce should be rich and velvety.
In a separate pot, bring the chicken broth to a boil and stir in the rice, salt, and pepper. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the liquid is fully absorbed. Fluff the rice with a fork once done.
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Reduce the heat to low and let everything simmer for about 10-12 minutes, or until the chicken is fully cooked and tender. Spoon some of the sauce over the chicken occasionally to keep it juicy and flavorful.
To serve, plate a generous scoop of fluffy rice and top it with a smothered chicken breast. Drizzle extra sauce over the top and garnish with a sprinkle of fresh parsley or a dash of extra cheese for an extra indulgent touch.
Notes
- If you want to make this a complete one-pot meal, you can cook the rice directly in the sauce. Just add an extra cup of broth and let it simmer until the rice is tender.
- This dish pairs wonderfully with steamed vegetables or a crisp green salad for a well-rounded meal.