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Creamy Smothered Chicken and Rice

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This creamy smothered chicken and rice is a cozy, one-pot family dinner featuring tender chicken breasts in a rich, savory sauce served over fluffy rice. It’s quick, comforting, and perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil (or unsalted butter)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth (low-sodium preferred)
  • 1 cup whole milk (or 2%, or unsweetened almond milk for dairy-free)
  • 1/2 cup heavy cream (or more milk if needed)
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 1 teaspoon dried thyme (or Italian seasoning)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/2 cup freshly grated parmesan cheese (optional)
  • 1 cup long-grain white rice (uncooked; basmati or jasmine)
  • 2 cups chicken broth (for rice; or vegetable broth)
  • 1 tablespoon unsalted butter (for rice)

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika. Let rest at room temperature for 10 minutes.
  2. In a medium saucepan, combine rice and 2 cups chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed. Remove from heat and keep covered.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook 4-5 minutes per side until golden brown (not cooked through). Remove chicken to a plate.
  4. Lower heat to medium. Add diced onion to skillet and sauté 3-4 minutes. Add minced garlic and cook 30 seconds until fragrant.
  5. Sprinkle flour over onions and garlic, stirring constantly for 1 minute. Gradually whisk in 1/2 cup chicken broth, scraping up browned bits. Slowly pour in milk and heavy cream, whisking to keep smooth.
  6. Add dried thyme, parsley, salt, pepper, and optional parmesan cheese. Bring sauce to a gentle simmer, stirring, until thickened (about 3-4 minutes).
  7. Return browned chicken and any juices to skillet, nestling into sauce. Spoon sauce over each piece. Cover and simmer on low for 10-12 minutes, until chicken is cooked through (internal temp 165°F).
  8. Fluff cooked rice with a fork and stir in 1 tablespoon butter.
  9. Serve rice topped with smothered chicken and plenty of creamy sauce. Garnish with fresh parsley if desired.

Notes

For gluten-free, use a gluten-free flour blend or cornstarch. For dairy-free, use unsweetened almond or oat milk and omit parmesan. Brown the chicken well for best flavor. Add spinach, peas, or mushrooms for variety. Leftovers keep well for up to 3 days in the fridge. Reheat gently with a splash of milk or broth.

Nutrition

Keywords: creamy chicken, smothered chicken, chicken and rice, comfort food, easy dinner, family meal, skillet chicken, one pot meal

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