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–+ servings

Creamy Smothered Chicken and Rice

A comforting one-pan meal featuring tender chicken smothered in a rich, creamy sauce and served over perfectly cooked rice. Perfect for busy weeknights or meal prep!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 550 kcal

Ingredients
  

  • 4 boneless, skinless chicken breasts (or thighs)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced (optional)
  • 1 cup chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • ½ teaspoon dried thyme (or Italian seasoning)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup shredded cheddar cheese (or Parmesan)
  • 1 cup long-grain white rice (or brown rice)
  • 2 cups chicken broth or water
  • 1 tablespoon butter

Instructions
 

  • Cook the Rice: In a medium saucepan, bring 2 cups of chicken broth (or water) and 1 tablespoon of butter to a boil. Stir in 1 cup of rice, reduce heat to low, cover, and simmer for 15 minutes (or 35–40 minutes for brown rice). Fluff with a fork and set aside.
  • Season & Sear the Chicken: Pat the chicken breasts dry and season with garlic powder, smoked paprika, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
  • Make the Creamy Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Sauté diced onions for 2–3 minutes until soft. Add minced garlic and cook for 30 seconds. If using mushrooms, add them now and cook until softened. Pour in chicken broth, scraping up any browned bits. Stir in heavy cream, dried thyme, salt, and pepper. Simmer for 3–4 minutes until slightly thickened. Add shredded cheese and stir until melted.
  • Smother the Chicken: Return the seared chicken to the skillet, spooning the creamy sauce over the top. Cover and let simmer on low heat for 5–7 minutes until the chicken is fully cooked (internal temperature reaches 165°F/75°C).
  • Assemble & Serve: Spoon cooked rice onto plates and top with smothered chicken and sauce. Garnish with fresh parsley and extra Parmesan cheese if desired. Enjoy hot with a side of steamed vegetables or a simple salad.

Nutrition

Serving: 1peopleCalories: 550kcalCarbohydrates: 45gProtein: 32gFat: 28gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 6g
Keyword Chicken and Rice, Comfort Food, Creamy Sauce,, One-Pan Meal
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