This creamy smothered chicken and rice dish is comfort food at its finest! Chicken breasts are cooked until tender and covered in a rich and tasty sauce, all served over fluffy rice.
It’s a great one-pot meal that’s easy to make, and trust me, your family will want seconds. I love how everything cooks together—fewer dishes to wash means more time to enjoy! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are the star of this dish. If you’re looking for a healthier option, you can use chicken thighs, which add extra flavor.
Heavy Cream: This gives the dish its creamy texture. If you want a lighter version, you can use half-and-half or even Greek yogurt (though the latter will require some adjustments in cooking time).
Rice: Long-grain white rice is ideal for this recipe. Brown rice can be used for a healthier twist, but be aware that it will take longer to cook and may require more liquid.
Seasonings: I like using dried thyme, but you can also swap in Italian seasoning or even fresh herbs like rosemary or basil for added freshness.
Mushrooms: These are optional but add a nice earthy flavor. If you’re not a fan, feel free to leave them out, or try adding spinach or bell peppers instead.
How Do I Perfectly Cook Rice with Chicken?
Cooking the rice perfectly along with the chicken is key for a great texture. Here’s how to ensure everything turns out just right:
- Start by toasting the rinsed rice for a minute after adding to the onion and garlic. This enhances the flavor.
- Make sure to cover the pan while simmering. This helps keep moisture in, ensuring the rice cooks evenly.
- Check the rice towards the end. If it’s a little too firm, add a splash of chicken broth to get it perfectly tender.
With these tips, you can tackle any cooking hiccups and serve up a tasty meal! Enjoy your creamy smothered chicken and rice! 😊
How to Make Creamy Smothered Chicken and Rice
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For The Rice and Sauce:
- 1 cup long-grain white rice, rinsed
- 2 1/2 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried thyme or Italian seasoning
Optional Ingredients:
- 1 cup sliced mushrooms
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes approximately 40 minutes, including around 10 minutes for prep and 25-30 minutes for cooking. You’ll have a delicious, hearty meal ready in no time!
Step-by-Step Instructions:
1. Season the Chicken:
Start by sprinkling half of the salt and pepper over the chicken breasts. This will ensure that the chicken is well-seasoned even before cooking.
2. Sear the Chicken:
In a large skillet, heat the olive oil or butter over medium-high heat. Once hot, add the chicken breasts and cook them for about 3-4 minutes on each side, or until they’re golden brown. After browning, remove the chicken from the pan and set aside.
3. Sauté the Aromatics:
Using the same pan, add the chopped onion and minced garlic. Sauté these for 2-3 minutes, or until the onion is softened and fragrant. This adds great flavor to the dish!
4. Add Mushrooms (Optional):
If you’re using mushrooms, toss them in now and cook until they are tender. This step is optional, but they add a lovely earthy flavor.
5. Toast the Rice:
Next, stir in the rinsed rice and let it cook for about 1 minute. This toasting step gives the rice a nice flavor.
6. Combine the Ingredients:
Pour in the chicken broth and heavy cream, then add the remaining salt, pepper, and thyme or Italian seasoning. Stir everything together to combine.
7. Return Chicken to the Pan:
Place the seared chicken breasts back into the pan, making sure they are nestled into the rice mixture.
8. Cook Together:
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-25 minutes. You want the rice to be tender and the chicken to be cooked through with an internal temperature of 165°F (74°C).
9. Add the Parmesan Cheese:
Once the chicken and rice are cooked, remove the lid and sprinkle the grated Parmesan cheese over the top. Cover the pan again and let it sit for 5 minutes so the cheese melts into the creamy sauce.
10. Serve and Enjoy:
Garnish with chopped fresh parsley before serving. There you have it—delicious creamy smothered chicken and rice! Enjoy your meal!
FAQ for Creamy Smothered Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, but brown rice will require more cooking time and additional liquid. You’ll typically need about 30-40 minutes of simmering and may want to increase the broth by half a cup. Just keep an eye on the liquid levels to ensure the rice cooks evenly!
How Can I Make This Recipe Dairy-Free?
To make this dish dairy-free, substitute heavy cream with coconut cream or a dairy-free alternative like almond or oat milk. Just be aware that coconut milk may add a slight coconut flavor, which can be delicious!
Can I Prepare This Recipe in Advance?
Absolutely! You can prepare the entire dish ahead of time and store it in the fridge for up to 2 days. Simply reheat it slowly on the stove, adding a splash of chicken broth if needed to loosen the sauce.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in the microwave or stovetop, stirring occasionally, adding a bit of broth or water as necessary to keep it creamy.
