Description
This Creamy Smothered Chicken and Rice is a one-pan comfort food classic—tender, juicy chicken smothered in a garlic-herb cream sauce and served over fluffy rice. It’s the perfect easy chicken dinner for busy weeknights or cozy Sunday meals. Rich, flavorful, and satisfying, this chicken and rice recipe is a hearty dish the whole family will love.
Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tsp paprika
- 1–2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup cream of chicken soup (optional, for extra richness)
- 3–4 cups cooked white or brown rice
- 1/4 cup Parmesan or cheddar cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions
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Season chicken on both sides with salt, pepper, and paprika.
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Heat olive oil or butter in a large skillet over medium heat. Sear chicken for 4–5 minutes per side until golden and mostly cooked through. Remove and set aside.
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In the same skillet, sauté diced onion until soft. Add garlic and cook for 1 more minute.
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Pour in chicken broth, scraping up any browned bits from the pan.
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Stir in heavy cream and optional cream of chicken soup. Bring to a gentle simmer.
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Return chicken to the skillet and simmer 10–12 minutes until cooked through and sauce is thick and creamy.
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Taste and adjust seasoning as needed.
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Serve smothered chicken over warm cooked rice. Top with cheese and fresh parsley if desired.
Notes
- Add sliced mushrooms or spinach for extra vegetables.
- Substitute half-and-half for a lighter version, or coconut milk for dairy-free.
- Use rotisserie or shredded chicken to speed things up.
- Make it a casserole: mix with rice, top with cheese, and bake at 375°F for 20 minutes.
- Serve over quinoa or cauliflower rice for a low-carb option.
