Creamy Smothered Chicken And Rice (Print Version)

Tender chicken in a rich, creamy sauce with perfectly cooked rice—all in one pan for easy comfort food.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon paprika

→ For Sautéing

05 - 2 tablespoons olive oil
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Sauce & Rice

08 - 1 ½ cups long-grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 cup shredded cheddar cheese

→ Garnish

14 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Season the chicken breasts evenly with salt, black pepper, and paprika on all sides.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken breasts for approximately 3 minutes per side until golden brown. Remove from pan and set aside.
03 - Add diced onion to the same pan and cook for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in the rinsed rice and toast for 1 minute, stirring constantly to coat with the aromatic mixture.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix well to combine all ingredients.
06 - Nestle the seared chicken breasts back into the rice mixture, ensuring they are partially submerged.
07 - Bring to a gentle simmer, cover, and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken reaches an internal temperature of 165°F.
08 - Remove the lid and sprinkle cheddar cheese evenly over the top. Cook uncovered for 5 minutes until cheese is melted and bubbly.
09 - Sprinkle chopped fresh parsley over the dish before serving hot.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent and the flavors have time to become best friends
  • The rice cooks right in all those delicious chicken juices and cream making every single bite taste like a hug
02 -
  • Do not lift the lid during the simmering time or you will let out essential steam and the rice will not cook properly
  • Rinsing the rice until the water runs clear is nonnegotiable if you want fluffy rather than gummy results
03 -
  • Use a Dutch oven or deep skillet with a tight fitting lid to keep all that precious moisture inside
  • Let the chicken rest for a few minutes before serving so the juices redistribute and stay inside the meat

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