If you’re looking for a comforting, creamy, and satisfying meal that’s easy to make, Creamy Smothered Chicken and Rice is the perfect choice. This dish combines tender, juicy chicken with fluffy, flavorful rice, all smothered in a rich and savory sauce. Made in just one pan, it’s a fuss-free recipe that’s perfect for busy weeknights or cozy family dinners. Whether you’re craving classic Southern flavors or just want a warm, hearty meal, this creamy chicken and rice will quickly become a household favorite.
Creamy Smothered Chicken and Rice
This Creamy Smothered Chicken and Rice is the perfect one-pan comfort meal tender chicken smothered in a creamy, flavorful sauce with perfectly cooked rice.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Rice and Sauce:
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 can (10.5 oz) cream of chicken soup
- ½ teaspoon thyme
- ½ teaspoon dried parsley
- ½ teaspoon smoked paprika
- ½ cup shredded cheddar cheese (optional)
- ½ cup grated Parmesan cheese
- Chopped parsley, for garnish
Instructions
1Season and Sear the Chicken: Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown (it will finish cooking later). Remove from the skillet and set aside.
2Cook the Aromatics and Rice: In the same skillet, add butter and sauté onions until softened (about 2 minutes). Add garlic and cook for another 30 seconds until fragrant. Stir in the rice and cook for 1 minute to toast slightly.
3Add Liquids and Simmer: Pour in chicken broth, heavy cream, and cream of chicken soup. Stir well to combine. Add thyme, parsley, and smoked paprika. Bring to a gentle simmer.
4Smother the Chicken and Bake: Nestle the seared chicken into the rice mixture. Cover with a lid or foil and bake at 350°F (175°C) for 30–35 minutes or until the rice is tender and the chicken is fully cooked.
5Add Cheese and Serve: Remove from the oven and sprinkle with cheddar and Parmesan cheese (if using). Cover and let sit for 5 minutes to allow the cheese to melt. Garnish with fresh parsley and serve warm.
Notes:
- Use Chicken Thighs for extra juiciness.
- Swap Rice with brown rice (increase cooking time) or use cauliflower rice for a low-carb version.
- Make it Spicy by adding a pinch of cayenne or red pepper flakes.
- Add Vegetables like mushrooms, peas, or carrots for extra nutrition.
