Print

Creamy Smothered Chicken and Rice

creamy smothered chicken and rice - featured image
Print Recipe

A cozy, creamy one-pan chicken and rice dinner with tender chicken breasts, savory vegetables, and a luscious cream sauce. This easy family meal is comforting, customizable, and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound), sliced in half horizontally
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon dried thyme or Italian seasoning
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil or butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup sliced mushrooms (optional)
  • 1/2 cup carrots, diced
  • 1/2 cup frozen peas
  • 1 cup long grain white rice (jasmine or basmati work too)
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half or whole milk)
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (for garnish)
  • Extra black pepper (for garnish)

Instructions

  1. Pat the chicken breasts dry and slice them horizontally to create four thin cutlets. Season both sides with salt, pepper, paprika, and dried thyme. Dust lightly with flour.
  2. Heat olive oil or butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken cutlets in a single layer and cook for 2-3 minutes per side, until lightly golden. Transfer chicken to a plate.
  3. In the same pan, add a bit more oil if needed. Add diced onion and cook until softened, about 2 minutes. Add garlic, carrots, and mushrooms (if using), and sauté until fragrant and just tender.
  4. Stir in the rice and toast for about 1 minute. Pour in the chicken broth and bring to a gentle simmer, stirring to prevent sticking.
  5. Nestle the browned chicken cutlets on top of the rice and veggies. Cover with a lid, reduce heat to low, and cook for 18-22 minutes, until the rice is tender and most of the liquid is absorbed.
  6. Remove the lid. Pour in the heavy cream and sprinkle in the Parmesan cheese. Stir gently to combine. Add the frozen peas and cook uncovered for 3-5 minutes, until hot, bubbly, and slightly thickened.
  7. Taste and adjust seasoning as needed. Sprinkle with chopped parsley and extra black pepper. Serve hot, straight from the skillet.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant milk and vegan cheese or skip cheese. Rinse rice before cooking for fluffier texture. If rice is undercooked, add extra broth and cook a few minutes longer. Leftovers reheat well with a splash of broth or milk. Add extra veggies or swap proteins as desired.

Nutrition

Keywords: chicken and rice, creamy chicken, one pan dinner, family meal, comfort food, easy chicken recipe, skillet dinner, weeknight dinner, smothered chicken, rice casserole

Find it online: https://norasfoods.com/creamy-smothered-chicken-and-rice-recipe-easy-family-dinner-idea-2/