Creamy Smothered Chicken And Rice (Print Version)
Tender chicken in creamy sauce over rice, all cooked together in one pan for easy homestyle comfort.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon paprika
→ For Sautéing
05 - 2 tablespoons olive oil
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced
→ Sauce & Rice
08 - 1 1/2 cups long-grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried parsley
13 - 1 cup shredded cheddar cheese
→ Garnish
14 - 2 tablespoons chopped fresh parsley
# How to Prepare:
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. Brown chicken breasts for approximately 3 minutes per side until golden. Transfer to a plate and set aside.
03 - Add diced onion to the same pan and sauté for 2-3 minutes until translucent. Stir in minced garlic and cook 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 to the pan, pressing pieces gently into the rice mixture. Bring to a gentle simmer, cover tightly, and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
07 - Remove lid and scatter shredded cheddar cheese evenly across the surface. Cook uncovered for 5 minutes until cheese is fully melted and bubbling. Sprinkle with fresh chopped parsley before serving.
# Expert Advice:
01 -
- Everything cooks in one pan, so cleanup is practically nonexistent and the flavors meld together beautifully
- The rice absorbs all that savory chicken essence while the cream creates the most velvety sauce you have ever tasted
02 -
- Resist the urge to lift the lid while the rice is cooking, as releasing the steam will interfere with the cooking process and may leave you with undercooked grains
- The sauce will continue to thicken as it stands, so if it seems too loose right after cooking, just give it a few minutes before serving
03 -
- Pound your chicken breasts to an even thickness before seasoning to ensure they cook at the same rate as the rice
- Use a paper towel to wipe out any burnt bits from the pan after searing the chicken, but leave the flavorful browned pieces stuck to the bottom