Creamy Smothered Chicken and Rice
A weeknight miracle that combines chicken and rice in a creamy, flavorful skillet for a comforting one-pan dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Ensure even thickness for even cooking.
- 1 cup long-grain white rice Avoid instant rice for better texture.
- 2 cups chicken broth Use low sodium or homemade for better control of salt.
- 1 cup heavy cream Use 36% fat for the best results.
- 1 onion, chopped Provides flavor base.
- 2 cloves garlic, minced Adds aromatic flavor.
- 1 teaspoon paprika Enhances flavor.
- Salt and pepper to taste
- 2 tablespoons olive oil For browning chicken.
- 1 cup frozen peas (optional) Add in last 5 minutes of cooking.
- Fresh parsley for garnish For adding brightness.
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Season chicken breasts with salt, pepper, and paprika; add to the skillet and sear for 4–5 minutes per side until golden brown. Remove chicken and set aside.
- In the same skillet, add the chopped onion and minced garlic; sauté until the onion is translucent.
- Stir dry rice into the onion and garlic until coated. Pour in chicken broth and heavy cream, stirring well.
Cooking
- Return the chicken to the skillet, nestling into the rice. Cover and reduce heat to low; let cook for 20–25 minutes until the rice absorbs the liquid and chicken is cooked through.
- If using peas, stir them into the skillet during the final 5 minutes of cooking.
- Serve hot, garnished with chopped parsley.
Notes
Store leftovers in airtight containers for 3–4 days. For freezing, portion into freezer-safe containers and freeze for up to 2 months.