Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 1½ lb / 700 g); Salt and black pepper, to taste; 2 tablespoons olive oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 cup long-grain white rice; 2¼ cups chicken broth; 1 cup heavy cream (or half-and-half); 1 teaspoon dried thyme (or 1 tablespoon fresh); ½ teaspoon paprika; Optional: 1 cup sliced mushrooms or frozen peas

Why You’ll Love This Recipe

I love this recipe because it’s a one-pan wonder. The chicken comes out incredibly juicy, and the rice soaks up all the creamy goodness of the sauce. It’s also highly customizable; I can toss in mushrooms or peas depending on what I have on hand. Plus, it’s family-friendly and never fails to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (about 1½ lb / 700 g)
Salt and black pepper, to taste
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup long-grain white rice
2¼ cups chicken broth
1 cup heavy cream (or half-and-half)
1 teaspoon dried thyme (or 1 tablespoon fresh)
½ teaspoon paprika
Optional: 1 cup sliced mushrooms or frozen peas

Directions

I start by seasoning the chicken breasts with salt and pepper.
Then I heat olive oil in a large skillet over medium-high and brown the chicken for about 4 minutes on each side. I remove them and set them aside.
In the same pan, I reduce the heat to medium and add chopped onion, cooking for 3 to 4 minutes until soft. I stir in the garlic and cook for another 30 seconds.
Next, I add the rice and stir to coat it well in the onion-garlic mixture.
I pour in the chicken broth, cream, thyme, and paprika, stir everything, and bring it to a gentle boil.
I nestle the browned chicken back into the sauce and scatter mushrooms or peas if I’m using them.
I cover the pan, reduce the heat to low, and let it simmer for 18 to 20 minutes, until the rice is tender and the chicken is cooked through.
Finally, I remove it from the heat and let it rest for 5 minutes before fluffing the rice and serving warm.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 30 minutes to cook, so the total time is roughly 40 minutes. Each serving contains approximately 550 kcal.

Variations

Sometimes I swap the chicken breasts for thighs to add more richness. I’ve also used brown rice, though I make sure to adjust the cooking time and liquid accordingly. When I want a more vibrant dish, I toss in some bell peppers or spinach towards the end of the cooking process.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium-low heat, adding a splash of broth or cream to loosen up the sauce. It also reheats well in the microwave with a cover to prevent drying out.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use chicken thighs when I want a juicier texture. Just make sure they’re boneless and adjust cooking time if needed.

Can I make this ahead of time?

Absolutely. I make it earlier in the day and reheat it gently before serving. It keeps its flavor well.

Is it possible to use a different type of rice?

Yes, though I stick with long-grain white rice for best results. If I use brown rice, I extend the cooking time and add more liquid.

How do I make it dairy-free?

I replace the cream with a dairy-free alternative like coconut cream or an unsweetened oat-based cream.

Can I freeze this dish?

I prefer to enjoy it fresh, but I’ve frozen portions successfully. I make sure it’s completely cool, then freeze in a sealed container. Reheat gently with added liquid to refresh the sauce.

Conclusion

Creamy Smothered Chicken and Rice is one of those dishes I come back to again and again. It’s comforting, filling, and easy to make. Whether I’m cooking for myself or for family, it’s a reliable favorite that delivers every time.