Creamy Smothered Chicken and Rice (Printable Version)

Tender chicken in rich creamy sauce with perfectly cooked rice—a comforting one-pan homestyle dish ready in 55 minutes.

# 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

# How To Make It:

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. Add chicken and sear for 3 minutes per side until golden brown. Transfer to a plate and set aside.
03 - Add diced onion to the same pan and cook 2-3 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
04 - Add rinsed rice to the pan and stir 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 to the pan, pressing pieces gently into the rice mixture. Bring to a gentle simmer, cover tightly, and reduce heat to low. Cook 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
07 - Remove lid and sprinkle shredded cheddar cheese evenly over the entire surface. Cook uncovered 5 minutes until cheese is melted and bubbly.
08 - Sprinkle chopped fresh parsley over the top before serving hot.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, meaning less cleanup and more time to relax
  • The rice absorbs all those incredible flavors while the chicken stays incredibly moist
  • It transforms ordinary ingredients into something that feels special enough for company
02 -
  • Resist the urge to lift the lid too often while it simmers, or you will lose the steam that helps cook the rice evenly
  • If the rice is not done after 30 minutes, add a splash more broth and continue cooking, checking every few minutes
  • The sauce will continue to thicken as it stands, so do not panic if it looks slightly loose when you first remove the lid
03 -
  • Pound your chicken breasts to an even thickness so they cook through at the same rate
  • Use freshly grated cheese because pre-shredded cheese has anti-caking agents that prevent smooth melting

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