Description
Creamy Smothered Chicken and Rice is a one-pan dish packed with flavor. It features pan-seared chicken cooked to golden perfection, then simmered in a creamy, savory sauce infused with garlic, onions, and herbs. The rice absorbs all the rich flavors, creating a meal that is both satisfying and incredibly easy to prepare.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
For the Creamy Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika (optional for depth)
- 2 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup shredded Parmesan cheese
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
For the Rice:
- 1 ½ cups long-grain white rice (jasmine or basmati recommended)
- 2 ½ cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Additions:
- ½ teaspoon red pepper flakes (for a bit of heat)
- 1 cup sliced mushrooms
- ½ cup frozen peas or diced carrots
Instructions
Step 1: Season and Sear the Chicken
- In a small bowl, mix salt, pepper, paprika, and garlic powder. Rub this mixture evenly over the chicken breasts.
- Heat olive oil in a large, deep skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side, until golden brown. Remove from the pan and set aside.
Step 2: Make the Creamy Sauce
- In the same skillet, melt butter and add the chopped onion. Sauté for 3 minutes until soft. Add the garlic, thyme, oregano, and smoked paprika, cooking for another minute until fragrant.
- Pour in the chicken broth and scrape the bottom of the pan to deglaze. Bring to a simmer.
- Lower the heat and stir in the heavy cream and Parmesan cheese. Let the sauce cook for 2 minutes until smooth. If you want a thicker sauce, add the cornstarch slurry and stir until it thickens.
Step 3: Cook the Rice
- Add the rice, chicken broth, salt, and pepper directly into the skillet with the sauce. Stir well.
- Place the seared chicken back into the pan on top of the rice mixture. Cover and reduce heat to low.
- Simmer for 20-25 minutes, until the rice is tender and the chicken is cooked through.
Step 4: Serve and Enjoy
- Remove from heat and let sit for 5 minutes before fluffing the rice. Serve hot, garnished with fresh herbs if desired.
Notes
- If using bone-in chicken, increase the cooking time by 5-10 minutes.
- You can swap out heavy cream for Greek yogurt or coconut milk for a different flavor profile.
- For a low-carb version, substitute the rice with cauliflower rice (adjust cooking time accordingly).
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 110mg