Smothered chicken and rice is a warm, comforting one-pan meal that fills the kitchen with the smell of sautéed onions and paprika. Tender chicken breasts nestle into fluffy rice that soaks up savory chicken broth and a splash of rich cream. The sauce turns silky and coats each bite, giving a creamy, homey texture that feels like a hug on a plate. If you enjoy creamy chicken-and-rice dishes, check this version alongside my favorite soup for extra inspiration: creamy chicken and rice soup.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
Approximate per serving:
- Calories per serving: 900 kcal
- Protein: 60 g
- Carbohydrates: 75 g
- Fat: 35 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 800 mg
Why Make This Smothered Chicken and Rice
This dish is quick, hearty, and forgiving. It cooks in one skillet, so you save time on pots and cleanup. The rice absorbs the chicken broth and the seasoned pan juices, making each grain flavorful. The heavy cream finishes the sauce with a smooth, rich mouthfeel. It’s perfect for weeknights, cold evenings, or when you want simple comfort food that reminds you of home.
How to Make Smothered Chicken and Rice
This recipe cubes big flavors into a single pan. You brown the chicken for color and flavor, build aromatics in the same skillet, add rice and broth to cook together, and finish with cream for a silky sauce. Follow the steps below and taste as you go.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 cups white rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish
Directions:
Step 1: Preparation
Season the chicken breasts on both sides with salt, pepper, and paprika. Heat 2 tablespoons olive oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown until golden, about 5–7 minutes per side. Remove the chicken and set it aside on a plate.
Step 2: Mixing
In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat until the onion softens and becomes translucent, about 3–4 minutes. Stir often and scrape up any browned bits from the pan so the rice will pick up that flavor. Add the rice and stir to coat it with the onion and garlic mixture.
Step 3: Cooking
Pour in the 4 cups of chicken broth and bring the mixture to a boil. Return the browned chicken to the skillet, nestling it on top of the rice. Reduce heat to low, cover the skillet, and simmer for 20–25 minutes, or until the rice is tender and has absorbed most of the broth. Check once halfway through to ensure the rice is cooking evenly.
Step 4: Finishing
When the rice is cooked, stir in 1 cup of heavy cream. Heat gently until the sauce warms and thickens slightly. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
How to Serve Smothered Chicken and Rice
Serve this dish straight from the skillet for a rustic feel. Plate a chicken breast over a generous scoop of rice and spoon extra sauce on top. Add a bright side such as steamed green beans or a crisp mixed salad to balance the richness. For guests, place lemon wedges on the side to brighten the flavors.
How to Store Smothered Chicken and Rice
- Refrigerator: Cool to room temperature, transfer to an airtight container, and store for up to 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of water or broth to loosen the sauce. Microwave in short intervals, stirring between each session.
Expert Tips for Perfect Smothered Chicken and Rice
- Brown the chicken well: Browning adds deep flavor. Don’t rush this step.
- Use a tight-fitting lid: This keeps steam in so the rice cooks evenly.
- Toast the rice briefly: Stirring rice with the aromatics for a minute improves texture and flavor.
- Watch the liquid: Rice varies; if it dries before the rice is tender, add a little hot broth or water and continue cooking.
- Use room-temperature chicken: It browns more evenly than cold meat from the fridge.
- For a lighter finish: Substitute half-and-half for heavy cream, but expect a thinner sauce.
- Choose low-sodium broth if you want to control saltiness.
Delicious Variations
- Creamy Mushroom: Sauté sliced mushrooms with the onions and garlic for an earthy boost.
- Cheesy Twist: Stir in 1 cup shredded cheddar or Parmesan at the end for a richer sauce.
- Spicy Kick: Add 1/4–1/2 teaspoon smoked paprika or a pinch of cayenne when seasoning the chicken.
- Herb-forward: Stir in chopped thyme, rosemary, or tarragon with the cream for fresh herbal notes.
- Thighs Instead of Breasts: Use boneless chicken thighs for juicier meat and deeper flavor; reduce simmering time by a few minutes if they are smaller.
Frequently Asked Questions
-
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice needs more liquid and a longer cook time (about 40–50 minutes). Use about 4 1/2 cups broth and check for doneness as it cooks. -
Q: What if the rice is still hard but the chicken is done?
A: Add 1/2 cup hot broth or water, cover, and simmer gently until the rice softens. Avoid high heat, which can burn the bottom. -
Q: Can I make this in the oven?
A: Yes. After browning the chicken and building the rice mixture, transfer to a casserole dish, cover tightly, and bake at 350°F (175°C) for about 25–30 minutes, then stir in cream and bake 5 more minutes. -
Q: How can I reduce calories or fat?
A: Use half-and-half or whole milk instead of heavy cream, and reduce olive oil to 1 tablespoon. You can also use skinless chicken thighs trimmed of fat. -
Q: Is this recipe safe for meal prep?
A: Yes. Store portions in airtight containers for up to 4 days. Reheat gently and add a splash of broth to refresh the sauce. -
Q: Can I add vegetables to the dish?
A: Absolutely. Add diced carrots, peas, or bell peppers with the onions. Denser veg like carrots may need a longer simmer or pre-cooking. -
Q: Why did my sauce separate after adding cream?
A: High heat can cause cream to split. Stir in cream off the heat or on very low heat and warm gently until combined.
Conclusion
This smothered chicken and rice recipe gives you a cozy, creamy meal with minimal fuss. The dish delivers tender chicken, flavorful rice, and a silky sauce that pleases a crowd or a family dinner. For a slightly different take that focuses on thighs and a very creamy finish, you might like Cooked by Julie’s creamy smothered chicken thighs. Give this skillet recipe a try—taste, adjust, and make it your own.
Print
Smothered Chicken and Rice
- Total Time: 45
- Yield: 4 servings 1x
- Diet: None
Description
A warm, comforting one-pan meal with tender chicken breasts and fluffy rice soaked in savory chicken broth and cream.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups white rice
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped parsley for garnish
Instructions
- Season the chicken breasts on both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium heat. Add the chicken and brown until golden, about 5–7 minutes per side. Remove chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté over medium heat until the onion softens and becomes translucent, about 3–4 minutes. Add the rice and stir to coat.
- Pour in the chicken broth and bring to a boil. Return browned chicken to the skillet, nestling it on top. Reduce heat to low, cover, and simmer for 20–25 minutes, until rice is tender and has absorbed most of the broth.
- Stir in the heavy cream and heat gently until sauce thickens slightly. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
Use low-sodium broth for better control of saltiness. If using brown rice, increase broth to 4.5 cups and cook longer.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 900
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 60g
- Cholesterol: 130mg
