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Creamy smothered chicken served with rice on a plate

Creamy Smothered Chicken and Rice

This creamy one-pan meal combines chicken, rice, and a rich sauce for a comforting dish that is quick and easy to prepare.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breasts boneless, skinless
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 2 tbsp olive oil
  • Chopped parsley for garnish

Method
 

Cooking Chicken
  1. Heat olive oil in a large skillet over medium heat.
  2. Season chicken with salt, pepper, thyme, and paprika.
  3. Add chicken to the skillet and cook until browned on both sides (about 5-7 minutes each side). Remove and set aside.
Preparing the Rice
  1. In the same skillet, add chopped onion and garlic, sauté until softened.
  2. Stir in the rice and cook for another minute.
  3. Pour in the chicken broth and heavy cream, bring to a simmer.
  4. Return the chicken to the skillet, cover, and let simmer for about 20-25 minutes or until the rice is cooked and the chicken is no longer pink in the center.
  5. Garnish with chopped parsley before serving.

Notes

For extra flavor, marinate the chicken in the spices for a few hours before cooking. Try adding vegetables like peas or carrots for more color and nutrition. If you like a little heat, consider sprinkling some red pepper flakes into the dish. This recipe can be made with thighs for a juicier option, just be sure to adjust cooking times. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. If the rice absorbs too much liquid when stored, add a splash of chicken broth while reheating.