A meal of creamy smothered chicken and rice is just plain comfortable
This dish smells so good that it makes everyone want to sit down and eat it right away. The best way to enjoy this recipe is to mix together basic, homey flavors. The chicken is soft, the sauce is creamy, and the rice is perfectly cooked and soaks up all the flavor.
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This creamy smothered chicken and rice is sure to please everyone, whether you’re searching for a warm supper on a cold night or a filling dinner for the whole family. It’s simple to create, full of taste, and great for preparing meals. Also, it’s a one-pan marvel, which means you won’t have to wash as many dishes. That’s a big plus!
Why You’ll Love This Recipe
- Rich and creamy, the sauce covers every bite and makes it taste great.
- One-Pot Wonder: More taste, fewer dishes. A dream come true for weeknights when you don’t have much time!
- Family-Friendly: The soft, comforting tastes of this recipe will suit everyone.
- You may easily change it by adding vegetables, changing the spices, or changing the amount of heat.
- Great for leftovers—when the flavors mix together, it tastes even better the next day.
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What You’ll Need
For the Chicken:
- 4 chicken breasts without bones or skin
- 1 tsp of salt
- ½ teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- Two teaspoons of olive oil
For the sauce that makes it creamy:
- Two teaspoons of butter
- 1 small onion, coarsely chopped
- Three cloves of garlic, chopped
- 1 cup of broth made from chicken
- One cup of heavy cream
- 1 teaspoon of dried thyme
- 1 teaspoon of dried parsley
- ½ teaspoon of paprika
- 1 cup of shredded cheddar cheese
- ½ cup of shredded mozzarella cheese
For the rice:
- 1 cup of white rice with long grains
- 2 cups of chicken broth
- ½ teaspoon of salt
- 1/2 teaspoon of black pepper
How to cook creamy chicken with rice
- Add spices to the chicken and sear it.
To begin, add garlic powder, onion powder, smoked paprika, salt, and pepper to the chicken breasts. When you sear the chicken, this spice mix gives it a thick, tasty crust.
Put olive oil in a big, deep skillet and turn the heat up to medium-high. Add the chicken breasts to the oil when it starts to shimmer. Cook them for about 4 to 5 minutes on each side, or until they get a nice golden brown color. At this point, you don’t need to cook them all the way through; just achieve that great sear. Once the chicken is done, move it to a platter and set it aside. - Cook the spices in a pan
Melt the butter in the same skillet and add the diced onion. Cook for 2 to 3 minutes, or until the onion is tender and clear. Next, add the minced garlic and cook for another 30 seconds, or until it smells good. This stage gives the creamy sauce its base flavor. - Prepare the Creamy Sauce
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan—this adds even more depth to the sauce. Add the heavy cream, thyme, parsley, and paprika and mix well. Let the mixture simmer for a few minutes so that the flavors can combine.
Turn the heat down to low and slowly add the shredded cheddar and mozzarella cheese, stirring constantly until it melts and becomes smooth. It should be thick and smooth. - Make the rice
Bring the chicken stock to a boil in a different saucepan. Then, add the rice, salt, and pepper. Cover and turn the heat down to low. Let it simmer for approximately 15 minutes, or until the rice is soft and the liquid is all gone. When the rice is done, use a fork to fluff it. - Cover the chicken and let it simmer.
Put the cooked chicken breasts back in the skillet and push them into the creamy sauce. Turn the heat down to low and allow everything cook for 10 to 12 minutes, or until the chicken is fully cooked and soft. To keep the chicken moist and tasty, spoon some of the sauce over it every so often. - Serve and enjoy!
Put a big scoop of fluffy rice on a platter and top it with a chicken breast that has been smothered. For an additional special touch, drizzle extra sauce on top and add a sprinkle of fresh parsley or a dash of extra cheese.
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Tips that can help
- If you have bone-in, skin-on chicken, feel free to use it. It will taste better. Just change the cooking time to make sure it cooks all the way through.
- Don’t skip the searing step. Browning the chicken first keeps the moisture in and provides more flavor.
- Make the sauce thinner if you need to. If it gets too thick, just add a little chicken broth to make it thinner.
- If you like whole grains, use brown rice instead of white rice. Just cook it for longer.
- Add a little cayenne pepper or red pepper flakes to make it spicy.
Details about the recipe
- Time to get ready: 15 minutes
- Time to Cook: 30 Minutes
- Time: 45 minutes total
- Makes 4 servings
- Dinner
- How to do it: on the stove
- Food: American
- Diet: Halal
Notes
- You may cook the rice right in the sauce if you want to make this a full meal in one pot. Just add another cup of broth and let it boil until the rice is soft.
- For a complete lunch, this dish goes great with steamed vegetables or a fresh green salad.
Information about nutrition (per serving)
- 520 calories
- 40 grams of protein
- 38 grams of carbohydrates
- 22g of fat
- 2g of fiber
- Sodium: 720 mg
Questions That Come Up a Lot
Can I Use Chicken Thighs Instead of Breasts?
Of course! Chicken thighs will work just as well and might even make the dish juicier. Just change the cooking time because thighs take a little longer to cook all the way through.
How should I keep leftovers?
You can keep leftovers in the fridge for up to three days if you put them in an airtight container. If the sauce is too thick, add a dash of stock and gently reheat it on the stove or in the microwave.
Can I put this dish in the freezer?
Yes! Before putting the dish in a container that can go in the freezer, let it cool all the way down. You can freeze it for up to two months. Put it in the fridge overnight to thaw, then heat it up before serving.
What kinds of vegetables may I add?
You can add mushrooms, bell peppers, spinach, or peas to make it even better. Just fry them with the onions or mix them into the sauce before letting it simmer.
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The End
This creamy chicken and rice dish is the best comfort meal ever. It’s delicious, filling, and really easy to make. This meal will immediately become a family favorite because of its cheesy, creamy sauce and delicate chicken. This recipe is great for a weeknight dinner or meal prep because it tastes well and is easy to make.
A meal of creamy chicken and rice is really comforting. This dish smells so good and makes everyone want to eat it right away. It feels like a warm hug. The best way to enjoy this recipe is to mix together basic, homey flavors. The chicken is tender, the sauce is creamy, and the rice is perfectly cooked, soaking up all that pleasure.
This creamy smothered chicken and rice is sure to please everyone in the family, whether you’re searching for a warm supper on a cold night or a filling dinner. It’s simple to make, full of flavor, and great for meal prep. And it’s a one-pan marvel, which means you won’t have to wash as many dishes, which is a big plus!
Things you need
For the chicken:
- 4 chicken breasts without bones or skin
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- 2 teaspoons of olive oil
For the Sauce that is Creamy:
- 2 tablespoons of butter
- One small onion, cut into little pieces
- Three cloves of garlic, chopped up
- 1 cup of chicken broth
- 1 cup of thick cream
- 1 teaspoon of dried thyme
- One teaspoon of dried parsley
- 1/2 teaspoon of paprika
- 1 cup of shredded cheddar cheese
- ½ cup of shredded mozzarella cheese
For the rice:
- 1 cup of white long-grain rice
- Two cups of chicken broth
- ½ teaspoon of black pepper and ½ teaspoon of salt
How to Do It
- Add spices to the chicken and sear it.
Add salt, pepper, garlic powder, onion powder, and smoked paprika to the chicken breasts to season them. When you sear the chicken, this spice mix gives it a rich, tasty crust.
Put olive oil in a big, deep skillet and heat it over medium-high heat. Add the chicken breasts to the oil when it starts to shimmer. Cook them for about 4 to 5 minutes on each side, or until they get a nice golden brown color. At this point, you don’t need to cook them all the way through; just get that tasty sear. Put the chicken on a plate and set it aside when it’s done. - Sauté the Smells
Melt the butter in the same skillet and add the diced onion. Cook for 2 to 3 minutes, or until the onion is tender and clear. Then, add the minced garlic and cook for another 30 seconds, or until it smells good. This stage lays the groundwork for the sauce’s flavor. - Make the sauce that is creamy
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan—this adds even more depth to the sauce. Add the heavy cream, thyme, parsley, and paprika and stir. Let the mixture cook for a few minutes so that the flavors can mingle.
Now turn the heat down to low and slowly add the shredded cheddar and mozzarella cheese, stirring constantly until it melts and becomes smooth. The sauce should be thick and smooth. - Make the Rice
Bring the chicken stock to a boil in a different saucepan. Then, add the rice, salt, and pepper. Cover and let it simmer on low heat for about 15 minutes, or until the rice is soft and the liquid is all gone. After it’s done, use a fork to fluff the rice. - Cover the chicken and let it cook slowly.
Put the cooked chicken breasts back in the skillet and push them into the creamy sauce. Turn the heat down to low and allow everything cook for 10 to 12 minutes, or until the chicken is fully cooked and soft. To keep the chicken moist and tasty, spoon some of the sauce over it from time to time. - Serve and have fun!
To serve, put a big scoop of fluffy rice on a platter and top it with a chicken breast that has been smothered. For an additional special touch, drizzle more sauce on top and add a sprinkle of fresh parsley or a dash of more cheese.
Notes
- You may cook the rice right in the sauce if you want to make this a full meal in one pot. Just add another cup of broth and let it cook until the rice is soft.
- Steamed veggies or a crisp green salad go great with this dish for a complete supper.