Creamy Smothered Chicken And Rice (Printable View)

Golden chicken breasts simmered with rice in a velvety cream sauce, topped with melted cheddar.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp paprika

→ For Sautéing

05 - 2 tbsp olive oil
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Sauce & Rice

08 - 1 ½ cups long-grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 tsp dried thyme
12 - 1 tsp dried parsley
13 - 1 cup shredded cheddar cheese

→ Garnish

14 - 2 tbsp chopped fresh parsley

# How To Make It:

01 - Rub chicken breasts evenly with salt, black pepper, and paprika on all sides.
02 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Sear chicken breasts for 3 minutes per side until golden brown. Remove and set aside on a plate.
03 - Add diced onion to the same pan and cook for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
04 - Stir in rinsed rice and cook for 1 minute, stirring constantly to lightly toast the grains.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Mix well to combine.
06 - Return seared chicken to the pan, nestling into the rice mixture. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
07 - Remove lid and sprinkle cheddar cheese evenly over the top. Cook uncovered for 5 minutes until cheese is melted and bubbly.
08 - Sprinkle chopped fresh parsley over the dish before serving hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying your evening
  • The rice absorbs all those incredible pan juices while it cooks, making every bite taste like it has been simmering for hours
02 -
  • Rinsing the rice until the water runs clear is the difference between creamy and gummy, so do not skip this step
  • Keep the heat at a gentle simmer once the lid goes on, or the rice on the bottom will scorch and you will taste that burn through every bite
03 -
  • Use freshly shredded cheese from a block rather than pre-shredded bags, which contain anti-caking agents that prevent smooth melting
  • Let the pan rest covered for 5 minutes after cooking to help the rice settle and reabsorb any remaining moisture

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