Creamy Smothered Chicken And Rice (Printable)

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

# What You Need:

→ Chicken

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

→ For Sautéing

05 - 2 tbsp 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 tsp dried thyme
12 - 1 tsp dried parsley
13 - 1 cup shredded cheddar cheese

→ Garnish

14 - 2 tbsp chopped fresh parsley

# Directions:

01 - Rub 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 seasoned chicken breasts for approximately 3 minutes per side until golden brown. Transfer chicken to a plate and reserve.
03 - Add diced onion to the same pan and cook for 2-3 minutes until translucent. Stir in minced garlic and continue cooking for 30 seconds until fragrant.
04 - Add rinsed rice to the pan, stirring constantly for 1 minute to lightly toast the grains.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix thoroughly to combine all ingredients.
06 - Return seared chicken breasts to the pan, pressing them gently into the rice mixture. Bring to a gentle simmer, then cover tightly and reduce heat to low.
07 - Maintain a low simmer for 25-30 minutes until rice is tender and liquid is absorbed. Ensure chicken reaches an internal temperature of 165°F.
08 - Remove the lid and sprinkle shredded cheddar cheese evenly across the surface. Cook uncovered for 5 minutes until cheese is fully melted and bubbly.
09 - Remove from heat and garnish generously with chopped fresh parsley. Let rest for 5 minutes before serving to allow flavors to meld.

# Expert Tips:

01 -
  • Everything cooks together in one pan, so you get maximum flavor with minimal cleanup
  • The rice absorbs all those savory chicken juices as it simmers, creating the creamiest texture without any stirring
02 -
  • Keep the heat at low once everything is combined—high heat will scorch the cream before the rice finishes cooking
  • Lifting the lid too early releases the steam the rice needs to become tender
03 -
  • Let the chicken rest for 5 minutes before searing if it's straight from the fridge—this helps it cook more evenly
  • Use a skillet that's at least 12 inches wide so everything fits in one layer without overcrowding

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