Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 pieces boneless, skinless chicken breasts (about 1.5 lb); 1 cup rice (uncooked); 2 cups chicken broth; 1 medium onion, diced; 3 cloves garlic, minced; 2 tablespoons olive oil; 1 cup heavy cream (or substitute half-and-half or a non-dairy alternative); 1 cup frozen peas (optional); 1 teaspoon paprika; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried thyme; ½ teaspoon parsley (fresh or dried, for garnish)

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Creamy Smothered Chicken and Rice is the kind of dish I turn to when I need something warm, hearty, and satisfying—all made in one pan. This cozy dinner brings together golden-seared chicken breasts, a velvety cream sauce, and fluffy rice cooked in chicken broth for maximum flavor. Whether I’m winding down after a long day or feeding the whole family, this recipe delivers comfort and ease in every bite.

Creamy Smothered Chicken and Rice

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 pieces boneless, skinless chicken breasts (about 1.5 lb)

1 cup rice (uncooked)

2 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 tablespoons olive oil

1 cup heavy cream (or substitute half-and-half or a non-dairy alternative)

1 cup frozen peas (optional)

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dried thyme

½ teaspoon parsley (fresh or dried, for garnish)

Directions

I start by rinsing the rice under cold water until it runs clear. Then I cook it according to package directions, using chicken broth instead of water for added flavor. Once done, I set it aside.

While the rice cooks, I heat olive oil in a large skillet over medium heat. I add the diced onion and sauté for 2–3 minutes until it turns translucent.

Next, I stir in the minced garlic and cook for another minute until fragrant.

I season the chicken breasts with paprika, salt, pepper, and thyme, then add them to the skillet. I cook each side for about 5–6 minutes, until golden and cooked through (165 °F internal temperature).

I remove the chicken from the pan and set it aside. Lowering the heat, I pour in the heavy cream and stir to mix it with the skillet’s contents. I let it gently simmer.

If I’m using peas, I toss them into the sauce and cook for 2–3 more minutes.

I return the chicken to the skillet, nestling it in the creamy sauce. I let it simmer for 5 minutes to let all the flavors come together.

To serve, I plate the creamy chicken over the cooked rice and garnish with parsley if I have some on hand.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Calories: 450 kcal per serving

Variations

I sometimes swap the chicken breasts for boneless thighs for extra tenderness.

When I want a lighter version, I use half-and-half or a dairy-free creamer instead of heavy cream.

I’ve also tried stirring in sautéed mushrooms or baby spinach along with the peas for more vegetables.

For a spicier kick, I sprinkle in a pinch of red pepper flakes or use smoked paprika.

When making this for guests, I top each plate with crispy fried onions for texture and presentation.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over medium-low heat, adding a splash of broth or cream to loosen the sauce. If I’m using the microwave, I cover the dish and reheat in 1-minute intervals, stirring in between to keep the sauce from separating.

FAQs

Can I use brown rice instead of white rice?

Yes, but I make sure to adjust the cooking time since brown rice takes longer. I also check that the rice is fully cooked before serving.

Can I freeze Creamy Smothered Chicken and Rice?

I don't recommend freezing this dish with the cream sauce, as it can separate when thawed. If I want to freeze it, I do so without the cream and add it fresh when reheating.

Can I use pre-cooked or rotisserie chicken?

Absolutely. I skip the searing step and just warm the chicken in the cream sauce for a few minutes until it’s heated through.

What can I use instead of heavy cream?

I often use half-and-half, evaporated milk, or even a non-dairy creamer. Just make sure it’s unsweetened and unflavored.

Is this dish gluten-free?

Yes, all the listed ingredients are naturally gluten-free. I double-check labels on broth and cream to make sure there are no hidden gluten sources.

Conclusion

Creamy Smothered Chicken and Rice is my go-to for those nights when I crave something cozy, filling, and delicious without spending hours in the kitchen. It’s versatile, satisfying, and a true comfort classic that always hits the spot. Whether I’m cooking for family or meal prepping for the week, this dish never disappoints.

Recipe:

Creamy Smothered Chicken and Rice

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Creamy Smothered Chicken and Rice is a cozy, one-pan comfort dish featuring seared chicken breasts, creamy sauce, and rice cooked in chicken broth. It's hearty, satisfying, and perfect for weeknights or meal prep.

Instructions

Rinse the rice under cold water until it runs clear, then cook according to package directions using chicken broth instead of water. Set aside.
Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until translucent.
Add minced garlic and cook for another minute until fragrant.
Season chicken breasts with paprika, salt, pepper, and thyme. Add them to the skillet and cook each side for 5–6 minutes, or until golden and cooked through (165°F internal temperature).
Remove chicken from the skillet and set aside. Lower the heat and pour in the heavy cream, stirring to combine with the pan contents. Let it gently simmer.
If using peas, stir them into the sauce and cook for 2–3 minutes.
Return chicken to the skillet, nestling it into the creamy sauce. Simmer for 5 more minutes.
Serve the creamy chicken over the cooked rice and garnish with parsley.