Creamy Smothered Chicken And Rice

This creamy smothered chicken and rice is one of my favorite comfort meals. The chicken is seasoned and seared until golden, then smothered in a rich, creamy sauce that soaks into the rice for a dish that’s hearty and satisfying. I love how everything comes together in one skillet, making it perfect for a cozy weeknight dinner.

Why You’ll Love This Recipe

I really like how flavorful and filling this dish is while still being simple to prepare. The rice cooks in the creamy sauce, absorbing all the delicious flavors from the chicken, broth, and spices. I also enjoy that it’s a complete meal in itself—protein, carbs, and veggies all in one pot. It’s the kind of recipe I turn to when I want something comforting and wholesome without a lot of fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 pieces boneless, skinless chicken breasts About 1.5 pounds
1 cup rice Uncooked
2 cups chicken broth
1 cup heavy cream Can be substituted with half-and-half or a non-dairy product
1 medium onion Diced
3 cloves garlic Minced
1 cup frozen peas Optional
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon parsley Fresh or dried for garnish

Directions

1. I season the chicken breasts with paprika, salt, pepper, and thyme.
2. In a large skillet, I heat olive oil over medium-high heat and sear the chicken on both sides until golden brown, about 4–5 minutes per side. I then remove the chicken and set it aside.
3. In the same skillet, I add the diced onion and cook until softened. I stir in the garlic and cook for about 30 seconds until fragrant.
4. I add the rice, chicken broth, and heavy cream, stirring everything together.
5. I return the chicken to the skillet, nestling it into the rice mixture.
6. I cover and let it simmer on low heat for about 20–25 minutes, until the rice is cooked through and the chicken is tender.
7. If I’m using peas, I stir them in during the last 5 minutes of cooking.
8. I garnish with parsley before serving.

Servings and Timing

This recipe makes about 4 servings. It usually takes me 10 minutes to prepare and around 30–35 minutes to cook, so I can have it ready in about 45 minutes.

Variations

Sometimes I swap chicken breasts for chicken thighs for a juicier result. If I want extra vegetables, I add carrots, mushrooms, or spinach. For a lighter version, I replace heavy cream with half-and-half or coconut milk. I also like to sprinkle Parmesan on top before serving for added richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I prefer the stovetop with a splash of broth or cream to loosen the sauce. The microwave works too, but I stir halfway to make sure it heats evenly.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs because they stay juicier and add more flavor.

Can I use brown rice instead of white rice?

Yes, but I increase the cooking time and add extra broth since brown rice takes longer to cook.

Can I make this dish dairy-free?

I replace the heavy cream with coconut milk or another non-dairy alternative.

How do I prevent the rice from sticking?

I stir occasionally and make sure there’s enough liquid in the skillet as it cooks.

Can I bake this recipe instead of cooking on the stovetop?

Yes, I transfer everything to a baking dish, cover with foil, and bake at 375°F until the rice is tender and the chicken is cooked through.

Can I add cheese?

Yes, I sometimes stir in Parmesan or mozzarella for extra creaminess.

Can I make it ahead of time?

I cook it fully, store it in the fridge, and reheat with a little broth or cream before serving.

What vegetables go well in this dish?

I like adding mushrooms, peas, spinach, or carrots for extra nutrition.

Can I freeze creamy smothered chicken and rice?

I don’t recommend freezing because the cream can separate, but the chicken alone freezes well.

How do I know the chicken is done?

I check that the internal temperature reaches 165°F and the juices run clear.

Conclusion

I love making creamy smothered chicken and rice because it’s warm, hearty, and satisfying. The creamy sauce, tender chicken, and fluffy rice come together beautifully, making it a meal I look forward to every time. It’s one of those recipes that feels like true comfort food while still being easy enough for any night of the week.

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