Introduction

Enjoy a comforting and creamy smothered chicken and rice dinner that’s easy to prepare and full of rich flavors. This dish features tender chicken breasts simmered in a luscious sauce, served over fluffy rice for a satisfying meal perfect any night of the week.

The dish shows three grilled chicken pieces with a golden-brown crust, covered in a creamy white sauce with green herb flakes, all resting in the sauce at the bottom of a black pan. To the side, there is a neatly shaped mound of white rice with some green herb bits sprinkled on top. The pan sits on a piece of dark cloth on a wooden surface, and the background features a white marbled texture. 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 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. 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, spooning plenty of the rich, velvety sauce over both the chicken and rice. Garnish with fresh chopped parsley and serve immediately.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or a non-dairy creamer without compromising creaminess.
Add mushrooms or bell peppers along with the onions for extra flavor and texture.
Use fresh herbs like thyme and parsley if possible to enhance the aroma and taste.
To make it gluten-free, ensure your chicken broth is gluten-free and use certified gluten-free rice.

Storage

Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or in the microwave, stirring occasionally to maintain a creamy texture. Add a splash of chicken broth or cream if the sauce thickens too much.

How to Serve

The dish shows a black cast iron skillet filled mostly with a white layer of fluffy cooked rice. On top, there are five pieces of golden brown grilled chicken thighs, each thick with a crispy, slightly charred crust. The chicken is generously covered in a creamy light beige sauce mixed with finely chopped green herbs and small bits of what looks like bacon or spices. The sauce spreads over the chicken and seeps slightly onto the rice. The skillet rests on a wooden surface with a silver fork nearby and a small wooden bowl of green herbs blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this dish?

Yes, long-grain white rice works best for fluffy results, but you can also use brown rice or jasmine rice. Just adjust the cooking time and liquid accordingly, as different rice types absorb liquid differently.

Is it possible to prepare this in one pan?

Yes, you can cook the rice directly in the skillet with the chicken broth and aromatics after searing the chicken. Just add the rice and broth to the skillet after sautéing the onions and garlic, then add the chicken and cream to simmer together. This can save time and reduce cleanup.