Get ready to fall in love with a dish that is the absolute definition of cozy, satisfying comfort food. This Creamy Smothered Chicken and Rice recipe is a simple yet elegant one-skillet meal that delivers a huge flavor payoff with minimal effort. Tender, juicy chicken breasts are perfectly seasoned and seared, then simmered in a rich and savory cream sauce. Served over a bed of fluffy rice, this is a complete and incredibly delicious dinner that the whole family will request again and again.
Why This is the Perfect Weeknight Dinner
This recipe is a true game-changer for easy, flavorful meals. Here’s why you’ll love it:
- Incredibly Flavorful: The simple pan sauce, made with heavy cream and savory chicken drippings, is luxuriously rich and packed with flavor.
- One-Skillet Wonder: Most of the magic happens in a single skillet, which means easier cooking and less cleanup.
- Tender, Juicy Chicken: Searing the chicken first and then letting it simmer in the sauce ensures it is perfectly cooked, moist, and tender.
- A Complete and Hearty Meal: With protein, a delicious sauce, and a base of rice, this is a satisfying all-in-one dinner.
Your Simple Ingredient Checklist
This recipe uses a handful of pantry staples to create a spectacular meal.
The Ingredient Lineup:
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 cup of uncooked long-grain white rice
- 2 cups of chicken broth (for cooking the rice)
- 1 cup of heavy cream
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 cup of frozen peas (optional)
- 2 tablespoons of olive oil
- Seasonings: 1 tsp paprika, 1 tsp salt, ½ tsp black pepper, ½ tsp dried thyme.
- For Garnish: Fresh or dried parsley.
Step-by-Step Instructions
Get ready for the easiest, most delicious smothered chicken dinner.
Part 1: Cook the Rice and Prepare the Chicken
- Cook the Rice: For the most flavorful rice, cook your 1 cup of uncooked rice with 2 cups of chicken broth instead of water. Follow the package directions.
- Season the Chicken: Pat the chicken breasts dry with a paper towel. In a small bowl, mix together the paprika, salt, pepper, and dried thyme. Season the chicken breasts generously on all sides with this mixture.
Part 2: Cook the Chicken and Make the Sauce
- Sauté Aromatics: In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for 3-5 minutes, until it begins to soften and become translucent. Add the minced garlic and cook for one more minute until fragrant.
- Sear the Chicken: Place the seasoned chicken breasts in the hot skillet. Cook for 5-6 minutes on each side, until they are golden brown and cooked through (internal temperature reaches 165°F).
- Make the Cream Sauce: Remove the cooked chicken from the skillet and set it aside on a plate. Lower the heat to medium-low. Pour the heavy cream into the skillet, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.
- Simmer and Finish: If you are using frozen peas, add them to the sauce now and cook for 2-3 minutes. Return the cooked chicken breasts to the skillet and let them simmer gently in the sauce for about 5 more minutes, allowing them to become fully “smothered” in the creamy sauce.
Part 3: Serve
- Serve: To serve, place a generous scoop of the cooked rice on a plate or in a shallow bowl. Place a smothered chicken breast on top and spoon plenty of the creamy pan sauce all over everything.
- Garnish: Garnish with a sprinkle of fresh or dried parsley and enjoy!
Frequently Asked Questions (FAQ)
1. Can I use chicken thighs for this recipe? Absolutely! Boneless, skinless chicken thighs are a fantastic substitute. They are naturally more moist and have a rich flavor. You will just need to increase the cooking time by a few minutes per side to ensure they are cooked through.
2. Can I add other vegetables to this dish? Yes, this is a very versatile recipe. Sliced mushrooms would be a delicious addition; you can sauté them along with the onions. You could also stir in a few large handfuls of fresh spinach at the very end and let it wilt into the sauce for extra nutrition.
3. How can I make the sauce even richer? For an even more decadent and savory sauce, you can add about ¼ cup of grated Parmesan cheese to the heavy cream as it simmers. Stir until it’s melted and the sauce is smooth for an extra cheesy, flavorful finish.
4. How do I store and reheat leftovers? Store the chicken and sauce separately from the rice, if possible, in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and sauce gently in a skillet on the stovetop over low heat. You can add a splash of milk or chicken broth if the sauce has become too thick. Reheat the rice in the microwave.
The Ultimate Creamy Smothered Chicken and Rice: A Perfect One-Skillet Meal
Equipment
- Large skillet Preferably nonstick or cast iron
- Cutting board and knife For prepping chicken and onion
- Measuring Cups and Spoons For seasonings and liquids
- Medium saucepan For cooking rice
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup uncooked long-grain white rice
- 2 cups chicken broth (for rice)
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup frozen peas (optional)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- Fresh or dried parsley, for garnish
Instructions
- Cook rice in chicken broth according to package directions for extra flavor.
- Pat chicken dry. Mix paprika, salt, pepper, and thyme, then season chicken breasts on all sides.
- Heat olive oil in a large skillet over medium-high. Sauté onion for 3–5 minutes, add garlic, and cook 1 minute more.
- Sear chicken 5–6 minutes per side until golden and cooked through (165°F). Remove to a plate.
- Lower heat to medium-low. Pour heavy cream into skillet, scraping up browned bits to create sauce.
- Add peas (if using), return chicken to skillet, and simmer in sauce 5 minutes to absorb flavors.
- Serve chicken over rice with plenty of sauce spooned on top. Garnish with parsley.