Description

This creamy smothered chicken and rice recipe delivers pure comfort food in every bite. Juicy pan-seared chicken is nestled into fluffy white rice, smothered in a rich, savory cream sauce with onions, garlic, and a touch of herbs. It’s a one-pot meal that’s hearty, satisfying, and easy enough for a weeknight dinner — sure to become a family favorite!

Ingredients

Units Scale

For the Chicken

4 boneless, skinless chicken breasts (or thighs)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil

For the Creamy Sauce

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 cup heavy cream (or half-and-half for lighter version)
1 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper to taste

For the Rice

1 cup long grain white rice, rinsed
2 cups water or chicken broth
1/2 teaspoon salt

Optional Garnish

Chopped fresh parsley

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Instructions

Season and Sear the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, and paprika. In a large deep skillet or Dutch oven over medium-high heat, add olive oil. Place chicken in the pan and sear for 3-4 minutes per side until golden brown (they don’t need to be cooked through). Remove chicken and set aside.
Prepare the Creamy Sauce: In the same skillet, add butter. Sauté the chopped onion for 2-3 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds. Sprinkle the flour over and cook, stirring, for about 1 minute. Gradually whisk in the chicken broth, then the cream. Add thyme and parsley. Simmer for 2-3 minutes until slightly thickened. Season with salt and pepper.
Add Rice and Combine: Stir the rinsed rice and 2 cups water (or broth) with salt into the sauce. Mix to combine. Nestle the seared chicken pieces on top of the rice, along with any juices that have collected.
Simmer and Cook: Cover the pan tightly with a lid. Reduce heat to low and cook for 20-25 minutes, or until the rice is tender, the liquid has been absorbed, and the chicken is cooked through (internal temperature at least 165°F/74°C). If needed, add a bit more liquid during cooking.
Rest and Serve: Remove the skillet from heat and let it sit, covered, for 5 minutes. Fluff the rice gently and serve the chicken smothered with the creamy rice. Garnish with fresh parsley if desired.

Notes

Use bone-in, skin-on chicken for extra flavor, but adjust for longer cook times.
You can substitute brown rice but increase liquid and cook time accordingly.
For a lighter dish, use half-and-half or milk instead of cream.
Add peas, carrots, or spinach to the rice for extra veggies.

Nutrition

Serving Size: 1/4 of recipe
Calories: 570
Sugar: 3g
Sodium: 740mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 38g
Cholesterol: 135mg