This creamy smothered chicken and rice dish is a cozy meal that’s full of flavor! Juicy chicken is cooked with a rich, creamy sauce that blends perfectly with the fluffy rice.
Seriously, who can resist a meal that’s quick to make and calms the soul? I love serving this with a sprinkle of parsley for a pop of color. It’s like a warm hug on a plate! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are used for tenderness and quick cooking. If you prefer, drumsticks or thighs work great too! Just remember, cooking time may vary.
Rice: Long-grain white rice gives a perfect fluffy texture. You can also use brown rice, but it will require more liquid and a longer cooking time—about 10-15 minutes extra should do the trick.
Heavy Cream: This ingredient adds richness to the dish. If you’re looking for a lighter version, try using half-and-half or even whole milk. For dairy-free options, coconut milk can add a unique flavor!
Mushrooms: They add a wonderful depth to the dish. If you’re not a fan, feel free to leave them out or substitute with spinach or bell peppers for some color and flavor.
How Do I Get Perfectly Cooked Rice with Chicken?
The key to cooking rice properly in this dish is to get the right timing and moisture balance. After you sauté the rice with the onion mixture, pour in the chicken broth and bring it to a good boil. Here’s how:
- Once boiling, reduce the heat to low, covering the skillet tightly. This prevents steam from escaping.
- Let it simmer gently. This slow cooking allows the rice to absorb the broth and become fluffy.
- Check the rice after 18-20 minutes. It should be tender and all the liquid absorbed. If needed, let it sit a few more minutes off the heat.
Trust me, once you get this technique right, you’ll have delicious rice every time!
Creamy Smothered Chicken and Rice
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 ½ cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 cup sliced mushrooms (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 30 minutes to cook, totaling about 40 minutes from start to finish—perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Season the Chicken:
Start by seasoning the chicken breasts with salt, pepper, paprika, and dried thyme on both sides. This will enhance the flavor of the meat.
2. Brown the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 4-5 minutes per side, or until they are golden brown. After browning, remove them from the skillet and set aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the butter, along with the chopped onions and minced garlic. Sauté them for about 3-4 minutes until the onions are soft and translucent. If you’re using mushrooms, toss them in at this point and cook until tender.
4. Add the Rice:
Stir in the long-grain white rice, making sure to coat it well with the butter and onion mixture. This will help it cook evenly. Cook for 1-2 minutes.
5. Combine with Broth:
Pour in the chicken broth and bring everything to a gentle boil. Once boiling, reduce the heat to low and nestle the browned chicken breasts back into the skillet on top of the rice.
6. Simmer to Cook:
Cover the skillet and let it simmer gently for about 18-20 minutes. The rice should cook through, and the chicken should be fully cooked (an internal temperature of 165°F or 75°C).
7. Make It Creamy:
Once done, carefully remove the chicken breasts again and set them aside. Stir the heavy cream and grated Parmesan cheese into the rice, mixing well until everything is creamy and combined.
8. Reintroduce the Chicken:
Return the chicken backs into the skillet, coating it well with the creamy rice mixture. Let it heat for a minute or two.
9. Serve and Enjoy:
Garnish your dish with freshly chopped parsley for a pop of color and serve warm. Enjoy your comforting meal!
This deliciously creamy, comforting one-pan meal is sure to be a family favorite! Happy cooking!
FAQ: Creamy Smothered Chicken and Rice
Can I Use Brown Rice Instead of White Rice?
Yes, you can use brown rice for a healthier option! However, it will require more cooking time—about 10-15 additional minutes—and you’ll need to increase the liquid by about half a cup to ensure it’s fully cooked.
What Can I Substitute for Heavy Cream?
If you want a lighter version, you can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free option. Keep in mind that using a lighter liquid may yield a less creamy final dish.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm the dish in the microwave or on the stove over low heat, adding a splash of chicken broth or cream to maintain creaminess.
Can I Add Vegetables to This Dish?
Absolutely! Adding vegetables like spinach, peas, or bell peppers can boost the nutrition and color of the dish. Just sauté them with the onions and garlic for added flavor!
