There’s something magical about this Creamy Smothered Chicken and Rice recipe. The rich aroma fills the kitchen, and my kids always run to the table before I even call them. Tender chicken, creamy sauce, and soft rice make every bite comforting and satisfying. I first made it on a busy evening, and it instantly became a family favorite. Simple, hearty, and full of flavor, this smothered chicken and rice is perfect for any night when you need warmth, comfort, and a meal everyone will love.
Reasons to Try This Creamy Smothered Chicken and Rice
- Quick and Easy: Ready in under an hour, perfect for busy weeknights.
- One-Pan Meal: Fewer dishes to wash, more time to enjoy dinner.
- Family Favorite: Kids love the creamy texture and mild flavor.
- Budget-Friendly: Made with simple, affordable ingredients.
- Comforting Flavor: Creamy sauce and tender chicken create a cozy, satisfying meal.
- Versatile Recipe: Works with different chicken cuts or added veggies.
- Perfect for Meal Prep: Stores and reheats well for next-day lunches.
Everything You Need to Make Creamy Smothered Chicken and Rice
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon dried thyme or parsley
- Optional: ½ cup grated Parmesan or shredded cheddar for extra creaminess
Step-by-Step Instructions for Creamy Smothered Chicken and Rice
- Prepare the Chicken:
Pat chicken breasts dry and season with salt, pepper, and paprika. - Sear the Chicken:
Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook for 4–5 minutes per side until golden brown. Remove and set aside. - Sauté the Aromatics:
In the same skillet, add chopped onion and minced garlic. Cook until fragrant and softened. - Make the Creamy Base:
Sprinkle flour over the onions and stir for 1 minute. Gradually whisk in chicken broth and heavy cream until smooth. - Combine Everything:
Add uncooked rice, thyme, and a pinch of salt. Stir well, then place chicken breasts on top. - Simmer and Cook:
Cover the skillet and let it simmer on low heat for about 25–30 minutes, until the rice is tender and chicken is fully cooked. - Optional Step:
Stir in Parmesan or cheddar for extra creaminess. - Serve Warm:
Let it rest for a few minutes before serving. The creamy sauce will thicken beautifully.
Pro Tips and Variations
- Check Chicken Thickness: Pound thicker chicken breasts slightly to ensure even cooking.
- Adjust Creaminess: Use half-and-half or milk instead of heavy cream for a lighter version.
- Add Vegetables: Stir in peas, carrots, or bell peppers for extra color and nutrition.
- Spice It Up: Add a pinch of cayenne or smoked paprika for a subtle kick.
- Cheesy Twist: Top with shredded cheddar or Parmesan for richer flavor.
- Make It Gluten-Free: Use cornstarch instead of flour to thicken the sauce.
- One-Pot Shortcut: Use pre-cooked rice to reduce cooking time.
Serving Suggestions
- Serve hot straight from the skillet for a cozy, family-style meal.
- Pair with a fresh green salad or steamed vegetables for a balanced plate.
- Add warm crusty bread or dinner rolls to soak up the creamy sauce.
- Garnish with chopped parsley or thyme for a touch of color and freshness.
- Great for leftovers — store in the fridge and reheat for a quick lunch or dinner.
- Serve with a side of roasted potatoes or garlic mashed potatoes for extra comfort.
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Creamy Smothered Chicken and Rice
A comforting, creamy chicken and rice recipe that’s perfect for weeknight dinners. Tender chicken breasts in a rich sauce with fluffy rice – a family favorite
Ingredients
- 4 boneless skinless chicken breasts
- 1 ½ cups long-grain white rice uncooked
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt adjust to taste
- ½ teaspoon dried thyme or parsley
- Optional: ½ cup grated Parmesan or shredded cheddar for extra creaminess
Instructions
- Prepare the Chicken: Pat chicken breasts dry and season with salt, pepper, and paprika.
- Sear the Chicken: Heat olive oil and butter in a large skillet over medium heat. Add chicken and cook 4–5 minutes per side until golden. Remove and set aside.
- Sauté Aromatics: Add chopped onion and garlic to the skillet; cook until softened.
- Make the Creamy Base: Sprinkle flour over onions; stir 1 minute. Gradually whisk in chicken broth and heavy cream until smooth.
- Combine Ingredients: Add uncooked rice, thyme, and a pinch of salt. Stir well, then place chicken on top.
- Simmer: Cover and cook on low for 25–30 minutes until rice is tender and chicken is fully cooked.
- Optional: Stir in Parmesan or cheddar for extra creaminess.
- Serve: Let rest a few minutes before servinG
Notes
- Pound thicker chicken breasts for even cooking.
- Add vegetables like peas or carrots for variety.
- Use half-and-half for a lighter version.
- Stores well for meal prep; reheat gently.