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Creamy Smothered Chicken & Rice

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A warm and hearty dish featuring creamy chicken and rice, perfect for chilly evenings and family dinners.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts with salt, pepper, and paprika on both sides. Set aside.
  2. Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 4-5 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  4. Stir in the rice and cook for 1 minute to toast it slightly, ensuring it absorbs the flavors from the onion and garlic.
  5. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fully cooked and the liquid is absorbed.
  6. Combine the heavy cream, shredded cheddar cheese, and dried thyme in a medium bowl. Mix until well combined and set aside.
  7. Return the chicken to the skillet once the rice is cooked, pouring the creamy sauce over the chicken and rice. Gently stir to combine everything.
  8. Cover and cook on low heat for an additional 5-10 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
  9. Garnish with freshly chopped parsley before serving.

Notes

For a lighter version, substitute heavy cream with half-and-half. Feel free to add vegetables like mushrooms or spinach for extra nutrition.

Nutrition

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