Description
Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender seared chicken breasts smothered in a rich, creamy Parmesan sauce, served over perfectly cooked fluffy white rice. This dish combines savory spices, aromatic herbs, and a luscious sauce that comes together quickly on the stovetop for an easy yet impressive dinner option.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Sauce:
- 2 tablespoons butter
- ½ cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup shredded Parmesan cheese
For the Rice:
- 1 cup white rice (long-grain or jasmine)
- 2 cups chicken broth or water
- ½ teaspoon salt
Instructions
- Prepare the rice: In a saucepan, bring 2 cups of chicken broth to a boil. Stir in 1 cup of rice and ½ teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- Season the chicken: Mix salt, black pepper, garlic powder, onion powder, and paprika in a small bowl. Sprinkle the seasoning evenly over both sides of the chicken breasts.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Sauté the aromatics: In the same skillet, melt 2 tablespoons of butter. Add onion and sauté for 2-3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
- Make the creamy sauce: Pour in 1 cup chicken broth, scraping up browned bits from the pan. Add heavy cream, Italian seasoning, dried thyme, salt, and black pepper. Stir and bring to a simmer. Stir in Parmesan cheese until melted and the sauce thickens slightly.
- Combine chicken and sauce: Return the cooked chicken to the skillet and spoon the sauce over it. Reduce heat and let simmer for 5 minutes until the chicken is fully cooked and coated in the sauce.
- Serve: Spoon the rice onto plates. Top with smothered chicken and extra sauce. Garnish with fresh parsley or additional Parmesan, if desired.
Notes
- Use long-grain or jasmine rice for the best fluffy texture.
- Adjust seasoning in sauce according to taste; add more salt or pepper as needed.
- For a lighter version, swap heavy cream with half-and-half, but the sauce will be less rich.
- Make sure to let the rice rest after cooking to allow steam to finish the cooking process and keep it fluffy.
- Garnish with fresh parsley or extra Parmesan cheese to add a fresh or cheesy finishing touch.
- Ensure chicken breasts are cooked through during the final simmer; internal temperature should reach 165°F (74°C).
