Introduction

This Easy Creamy Smothered Chicken and Rice Dinner is a comforting, flavorful one-pan meal perfect for busy weeknights. Tender chicken breasts are seared and simmered in a rich, creamy sauce served over fluffy rice. It’s a simple dish that feels indulgent and satisfying.

A white round bowl holds a dish with three main layers: at the base is a creamy, light beige sauce with visible small pieces of cooked onions and herbs, spread evenly across the bowl. On top of the sauce are golden brown, seared chicken chunks placed all around in a scattered, circular pattern. In the center of the bowl sits a neat mound of fluffy white rice garnished with finely chopped green herbs. A small wedge of yellow lemon rests at the back edge of the bowl. The bowl is set on a wooden board over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 pieces boneless, skinless chicken breasts (about 1.5 pounds)
1 cup rice (uncooked)
2 cups chicken broth
1 cup heavy cream (can be substituted with half-and-half or a non-dairy product)
1 medium onion (diced)
3 cloves garlic (minced)
1 cup frozen peas (optional)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
½ teaspoon parsley (fresh or dried for garnish)

Instructions

Step 1: Pat chicken breasts dry with paper towels. Season generously on both sides with salt, black pepper, paprika, and dried thyme. Dice the onion and mince the garlic.
Step 2: In a medium saucepan, combine 1 cup rice with 2 cups chicken broth and a pinch of salt. Bring to a boil, then reduce heat to the lowest setting. Cover tightly and simmer for 15-18 minutes until all liquid is absorbed. Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
Step 3: Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place seasoned chicken pieces into the hot oil and sear for 4-6 minutes per side, until golden brown. Remove chicken from skillet and set aside.
Step 4: Reduce heat to medium. Add the diced onion to the same skillet and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 5: Pour in 2 cups chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer. Stir in 1 cup heavy cream and the optional 1 cup frozen peas. Return the seared chicken pieces to the skillet, nestling them into the sauce. Reduce heat to low, cover, and let simmer for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has slightly thickened. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Spoon a generous portion of the fluffy cooked rice onto individual plates. Place the tender, creamy smothered chicken over the rice, spooning plenty of the rich sauce over both. Garnish with fresh chopped parsley and serve immediately.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
Add mushrooms or bell peppers when sautéing onions for extra flavor and texture.
Use fresh herbs like thyme and parsley when possible for a brighter taste.
If you prefer, cook the rice in water instead of chicken broth for a milder base.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if needed.

How to Serve

The dish shows a black cast iron skillet filled with a base layer of fluffy white rice, topped with five pieces of golden-brown, crispy chicken thighs. Each piece of chicken is covered with a creamy, light beige sauce speckled with small bits of herbs and red seasoning, garnished with finely chopped green herbs. The skillet sits on a rustic textured brown cloth over a white marbled surface, with a silver spoon partially visible in the lower left corner. In the blurred background, there is a wooden bowl with green herbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cuts of chicken?

Yes, boneless, skinless thighs can be used for a juicier option. Adjust cooking times accordingly to ensure they reach a safe internal temperature.

Is it possible to make this gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free chicken broth and verify that all ingredients are free from gluten-containing additives.