Creamy smothered chicken and rice is a one-skillet dinner. Chicken breasts are browned first, then the rice cooks in chicken broth in the same pan, and cream, vegetables and Parmesan go in for the last stretch. The chicken goes back into the rice to finish cooking. The recipe serves 4 and takes 40 minutes, with 10 minutes of prep and 30 of cooking.
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Because everything happens in one pan, the rice picks up the browned bits and seasoning left behind by the chicken, and there is little to wash afterward.
What Goes in the Pan
Amounts are in the recipe card at the bottom. This is what each ingredient does.
- Chicken breasts (4, boneless and skinless, about 1.5 pounds): the protein. They are seasoned with salt, pepper, garlic powder and onion powder.
- Olive oil (2 tablespoons): for browning the chicken.
- Long-grain white rice (1 cup): absorbs the broth and the cream.
- Chicken broth (2 cups): cooks the rice and adds flavor.
- Heavy cream (1 cup): gives the dish its creamy sauce.
- Frozen mixed vegetables (1 cup): peas, carrots and corn, for color and a little texture.
- Dried thyme and paprika (1 teaspoon each): thyme adds an herbal note and paprika adds warmth and a hint of smokiness.
- Parmesan (1/2 cup, grated): sprinkled over the top for a savory finish.
- Fresh parsley: chopped, as a garnish.
Cooking Notes
Measure the spices and chop the parsley before you start. Thaw the chicken and pat it dry so it browns evenly.
Heat the oil over medium heat and cook the seasoned chicken for about 6 to 7 minutes on each side, until golden brown and cooked through, then set it aside. A meat thermometer helps here. The chicken is done at an internal temperature of 165°F (75°C).
Add the rice to the same skillet and stir it for about 1 minute to toast it slightly. Pour in the broth and bring it to a boil, then lower the heat, cover and simmer for 15 minutes.
Stir in the cream, vegetables, thyme and paprika. Nestle the chicken back into the rice and sprinkle the Parmesan on top. Cover again and cook for another 10 to 15 minutes, until the rice is tender and has absorbed the liquid. Take it off the heat and let it sit covered for 5 minutes, which lets the rice take up the last of the liquid and pulls the dish together.
Taste as you go. Add more garlic or salt if you want it.
Ways to Change It
- Marinate the chicken: a mixture of lemon juice, garlic and herbs for 30 minutes before cooking adds flavor.
- Dairy-free: use coconut milk or a dairy-free cream in place of the heavy cream.
- Lower-carb: cauliflower rice can replace the white rice.
- Brown rice: it works, but it takes longer, about 40 to 45 minutes, so extend the simmering time and make sure there is enough liquid in the pan.
- Other proteins: turkey is a lighter swap, and pressed, cubed tofu gives a vegetarian version.
- Vegetables: bell peppers, spinach or zucchini can replace the frozen mix. Chop them and add them with the rice.
- Heat and herbs: cayenne or red pepper flakes add heat, and oregano or basil changes the herb notes.
- Broth: vegetable broth works if you have no chicken broth. Water also works, with extra seasoning or bouillon.
What to Serve With It
A side salad of mixed greens, cherry tomatoes and cucumbers with a light vinaigrette balances the creamy sauce. Steamed broccoli or asparagus and crusty bread for the sauce also work. For drinks, sparkling water with lemon or a cup of herbal tea suits the meal.
Nutrition per Serving
One serving has approximately 550 calories, 28 grams of fat (15 grams saturated), 40 grams of carbohydrates, 2 grams of fiber, 35 grams of protein and 800 milligrams of sodium.
FAQ
Can I use brown rice instead of white?
Yes, but it needs more time, about 40 to 45 minutes, so adjust the simmering and check that there is enough liquid.
Can I make it dairy-free?
Yes. Replace the heavy cream with coconut milk or a dairy-free cream. The sauce stays creamy.
What can replace the chicken broth?
Vegetable broth. Water also works, but add seasoning or bouillon to make up the flavor.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Creamy Smothered Chicken And Rice: A Delightful Recipe!
Ingredients
Instructions
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the rice and stir for about 1 minute to toast it slightly. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, stir in the heavy cream, frozen mixed vegetables, thyme, and paprika. Return the chicken to the skillet, nestling it into the rice mixture. Sprinkle the Parmesan cheese over the top.
Cover the skillet again and cook for an additional 10-15 minutes, or until the rice is tender and has absorbed the liquid. Remove from heat and let it sit, covered, for 5 minutes before serving.
Garnish with chopped parsley before serving.
Notes
For added flavor, marinate the chicken in a mixture of lemon juice, garlic, and herbs for 30 minutes before cooking.
Substitute the heavy cream with coconut milk for a dairy-free version, and use cauliflower rice for a low-carb option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 550 calories |
| Sugar Content | 0g |
| Sodium Content | 800mg |
| Fat Content | 28g |
| Saturated Fat Content | 15g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 40g |
| Fiber Content | 2g |
| Protein Content | 35g |
| Cholesterol Content | 100mg |