Is there anything better than a dinner that’s comforting, creamy, and all comes together in one pan? You know the kind I’m talking about—where the chicken is so, so tender and the rice soaks up every last bit of that flavorful sauce. That’s exactly what this Creamy Smothered Chicken and Rice is all about. It’s the answer to that nightly question of “what’s for dinner?” and I promise, it’s a whole lot easier than it looks. It’s a hug in a bowl, y’all. So good.
Top Reasons To Make It
- One-Pan Wonder: You’ll brown the chicken and cook the rice all in the same skillet, which means less cleanup and more flavor.
- Family-Friendly Comfort: This dish is the definition of cozy. It’s a creamy, satisfying meal that even the pickiest eaters will love.
- Incredibly Versatile: Got some veggies in the fridge that need using? Toss ‘em in! This recipe is a fantastic base for all sorts of variations.
- Beginner-Friendly: No fancy techniques here. Just simple, straightforward steps for a delicious result every time.
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 1 tsp paprika, for a touch of warmth and color
- 1 tsp garlic powder, because everything’s better with it
- Salt and black pepper, to taste
- 2 tbsp olive oil, for sautéing
- 1 small yellow onion, diced, to build our flavor base
- 3 cloves garlic, minced, for that essential aroma
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth, to cook the rice and create our sauce
- 1 cup heavy cream or half-and-half, for that irresistible creaminess
- 1 cup shredded mozzarella cheese, for a gooey, melty finish
- Fresh parsley, chopped, for a pop of color and freshness
Instructions
- Season the chicken pieces all over with paprika, garlic powder, salt, and pepper.
- Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned on all sides. It doesn’t need to be cooked through just yet. Remove the chicken to a plate and set aside.
- In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Add the rinsed rice to the skillet and stir to coat it in the oil and onion mixture, toasting it for about a minute.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan—that’s pure flavor! Bring the liquid to a simmer.
- Reduce the heat to low, cover the skillet, and let the rice cook for 15-18 minutes, or until most of the liquid is absorbed and the rice is tender.
- Stir in the browned chicken and any accumulated juices, then pour in the heavy cream. Stir everything together, cover, and cook for another 5 minutes until the chicken is cooked through and the sauce has thickened slightly.
- Remove the skillet from the heat and stir in the shredded mozzarella until it’s melted and creamy. Taste and adjust seasoning with more salt and pepper if needed. Garnish with fresh parsley before serving.
Variations & Substitutions
- Rotisserie Chicken Shortcut: Short on time? Use 3 cups of shredded rotisserie chicken. Skip the browning step and stir the cooked chicken in with the cream to just warm through.
- Lighter Option: Swap the heavy cream for evaporated milk or full-fat coconut milk for a lighter (but still creamy) sauce.
- Veggie Boost: Add a cup of frozen peas, chopped broccoli florets, or sliced mushrooms when you add the broth.
- Dairy-Free: Use a plant-based cream alternative and skip the cheese or use a dairy-free shred.
Serving Ideas & Pairings
This dish is a complete meal all on its own, but a simple side salad with a bright vinaigrette or some steamed green beans are perfect for cutting through the richness. A crusty piece of garlic bread is also never a bad idea for mopping up that extra sauce. Honestly, it’s the best part.
Storage & Reheating
Let any leftovers cool completely before storing them in an airtight container in the refrigerator. They’ll keep for up to 3 days. To reheat, add a splash of broth or water to a saucepan or microwave-safe bowl with the leftovers to loosen the sauce back up. Warm over medium-low heat on the stove or in the microwave in 30-second intervals, stirring in between, until heated through. I don’t recommend freezing this one, as the creamy sauce can separate when thawed.
Tips For Success
- Don’t skip rinsing the rice! It removes excess starch and helps prevent a gummy texture.
- Make sure you use a skillet with a tight-fitting lid. We’re trapping steam to cook that rice perfectly.
- Let the dish rest for 5 minutes off the heat before serving. This allows the sauce to thicken up just right.
- If your family loves garlic, feel free to add an extra clove or two. I usually do!
- And trust your instincts. If the rice seems dry before it’s tender, add another 1/4 cup of broth.
Frequently Asked Questions
- Can I use brown rice instead of white rice? You can, but it will require more liquid and a longer cooking time. Follow the package directions for liquid ratios and simmering time, adding the chicken and cream at the very end to warm through.
- My sauce is too thin. How can I thicken it? If your sauce is runny, simply let the skillet sit uncovered over low heat for a few extra minutes, stirring occasionally, until it reduces to your desired consistency.
- What other easy meals can I make with chicken breast? Chicken breast is such a versatile protein for healthy dinner recipes. It’s great in everything from simple skillet dishes like this one to sheet pan bakes and hearty soups.
- Is this one of those quick dinner ideas I can make on a busy weeknight? Absolutely! From start to finish, you’re looking at about 40 minutes, and most of that is hands-off time while the rice cooks. It’s a lifesaver.