Creamy Smothered Chicken And Rice (Printable Version)

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

# Ingredient List:

→ 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 - Season the 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. Sear chicken breasts for 3 minutes per side until golden brown. Remove from pan and set aside.
03 - Add diced onion to the same pan and cook for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the rinsed rice and toast for 1 minute, stirring constantly.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix well to combine.
06 - Return seared chicken to the pan, nestling into the rice mixture. Bring to a gentle simmer, cover, and cook on low heat for 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
07 - Remove lid and sprinkle cheddar cheese evenly over the top. Cook uncovered for 5 minutes until melted and bubbly. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time enjoying your evening
  • The rice absorbs all those incredible flavors from the chicken and sauce, creating layers of comfort in every bite
02 -
  • Resist the urge to lift the lid while the rice is cooking, or you will release the steam that makes it perfectly tender
  • If the rice is still crunchy after 30 minutes, add ¼ cup more broth and cook for another 5 minutes
03 -
  • Use a heavy Dutch oven if you have one, as it distributes heat more evenly and prevents hot spots
  • Let the chicken rest for 5 minutes before searing if it is straight from the refrigerator, which helps it cook more evenly

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