The Ultimate Creamy Smothered Chicken and Rice: A Perfect One-Skillet Meal
This Creamy Smothered Chicken and Rice is the ultimate comfort food. Juicy chicken breasts are seared, then simmered in a rich cream sauce, and served over fluffy, broth-cooked rice. A cozy, satisfying one-skillet dinner the whole family will love!
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.
Notes
For richer flavor, stir in Parmesan cheese or sauté mushrooms with the onions. Store rice separately from chicken and sauce for best reheating results.