Introduction

This Easy Creamy Smothered Chicken and Rice Dinner is a comforting one-pan meal that combines tender chicken breasts with a rich, velvety sauce and fluffy rice. Perfect for busy weeknights, this dish is both satisfying and simple to prepare.

The dish is served in a black cast iron pan filled with a base layer of fluffy white rice, topped with five pieces of golden-brown roasted chicken thighs. Each chicken piece is covered with a creamy white sauce mixed with small bits of herbs and spices, sprinkled with finely chopped green herbs over the top. The rice peeks out from under the sauce and chicken, showing a soft texture with some scattered bits of seasoning. The overall look is warm and inviting, with the sauce adding a glossy texture to the crispy chicken skin. The background shows a white marbled surface with a blurred brown bowl holding green herbs and a silver spoon resting nearby. 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 water or 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 of 165°F / 74°C) and the sauce has slightly thickened to your desired consistency. Taste the sauce and adjust seasonings as needed with additional salt and pepper.
Step 6: Spoon a generous portion of the fluffy cooked rice onto individual plates. Place the tender, creamy smothered chicken over the rice, ensuring to spoon plenty of the rich, velvety sauce over both the chicken and the rice. Garnish generously with fresh chopped parsley and serve immediately.

Tips & Variations

For a lighter version, substitute heavy cream with half-and-half or a plant-based milk thickened with a bit of flour or cornstarch.
Add mushrooms or bell peppers during the sauté step for more vegetables.
Use fresh herbs like thyme and parsley for a brighter flavor if available.
If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the simmering stage.
To save time, use pre-cooked or leftover rice, adding it at the end to heat through before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much. Avoid microwaving directly as it can dry out the chicken.

How to Serve

A close-up view of three browned chicken thighs sitting in a creamy white sauce with visible herbs, covering part of the chicken. To the right, a mound of fluffy white rice with some herbs on top sits on a white plate, all placed on a white marbled textured surface. The chicken has a crispy, golden-brown texture under the sauce, which has specks of green herbs throughout. The background shows a wooden spoon resting on a dark cloth, with soft lighting that highlights the creamy sauce and the juicy chicken texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but cooking time will be longer to ensure the chicken cooks through. Simmer covered until the internal temperature reaches 165°F (74°C).

Is it possible to make this dish gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and verify any substitutes for cream are gluten-free as well.