Homemade Creamy Smothered Chicken and Rice
Tender seared chicken breasts smothered in a rich, savory cream sauce and cooked right over fluffy rice - all in one pan and ready in 30 minutes.
Equipment
- Large skillet with lid
- Meat thermometer
Ingredients
- 2 large boneless skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp paprika
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Season chicken breasts on both sides with paprika, garlic powder, onion powder, salt, and pepper.
- Sear chicken in olive oil over medium-high heat, 4 to 5 minutes per side until golden. Set aside.
- Saute onion in butter in the same skillet for 3 minutes, then add garlic and cook 1 more minute.
- Deglaze with chicken broth, scraping up the browned bits from the pan.
- Add the rice, stir to combine, and nestle chicken back on top. Cover and cook on low heat for 15 minutes.
- Pour heavy cream around the chicken, stir gently at the edges, cover and cook 5 more minutes until sauce thickens and chicken reaches 165°F internally.
- Garnish with fresh parsley and serve hot directly from the skillet.
Notes
- Do not skip the sear - it builds deep flavor in the sauce.
- Use chicken thighs for a juicier, more budget-friendly result.
- Add a splash of broth when reheating to loosen the sauce.
- Brown rice works but needs 1/2 cup more broth and 10 extra minutes of cooking.