Creamy Smothered Chicken and Rice Recipe
This Creamy Smothered Chicken and Rice recipe features tender chicken breasts cooked in a luscious creamy sauce with mushrooms, onions, and aromatic herbs. The chicken is seared to golden perfection, then simmered with rice in a flavorful mixture of chicken broth, cream, and milk, creating a comforting one-pan meal that’s perfect for a hearty dinner.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 teaspoon paprika
- Salt and pepper to taste
Cooking Fats
- 1 tablespoon olive oil
- 2 tablespoons butter
Vegetables
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
Rice and Liquids
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
Herbs
- 1 teaspoon dried thyme
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Prepare and Season Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with salt, pepper, and paprika. Place the chicken in the skillet and cook for 4-5 minutes per side until each side is golden brown. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Reduce the heat to medium. Add butter to the same skillet and allow it to melt. Add chopped onions, minced garlic, and sliced mushrooms. Sauté the mixture for about 5 minutes or until the onions are translucent and mushrooms are tender.
- Toast the Rice: Stir the uncooked white rice into the sautéed vegetables and cook for 1-2 minutes, allowing the rice to toast slightly and develop flavor.
- Add Liquids and Seasonings: Pour in chicken broth, heavy cream, and milk. Sprinkle in the dried thyme, and season with additional salt and pepper to taste. Stir the mixture well, making sure to scrape up any browned bits from the bottom of the skillet to enhance flavor.
- Combine Chicken with Rice Mixture: Nestle the seared chicken breasts back into the skillet, ensuring they are covered by the creamy rice and vegetable mixture.
- Simmer Covered: Bring the skillet contents to a gentle simmer. Reduce heat to low and cover the skillet with a lid. Cook for 25-30 minutes until the rice is fully tender and the chicken is cooked through (internal temperature should reach 165°F/74°C).
- Rest and Thicken Sauce: Remove the skillet from heat and let the dish sit covered for a few minutes. This resting period allows the sauce to thicken slightly and the flavors to meld beautifully.
- Serve: Spoon the creamy smothered chicken and rice onto plates and garnish with freshly chopped parsley for a fresh pop of color and flavor. Serve warm for a comforting meal.
Notes
- Ensure the chicken breasts are evenly sized for uniform cooking.
- Use a heavy-bottomed skillet to prevent burning and encourage even heat distribution.
- If you prefer, substitute heavy cream with half-and-half for a lighter sauce.
- For gluten-free, confirm that your chicken broth is gluten-free certified.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.
Keywords: creamy chicken, smothered chicken, chicken and rice, one-pan meal, comfort food, creamy chicken skillet