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.