When you need a cozy, filling meal that brings all the comforting vibes of home cooking, Creamy Smothered Chicken and Rice delivers every time. Juicy, pan-seared chicken breasts are bathed in a rich, savory cream sauce and served over perfectly cooked rice — a true one-pan wonder that’s easy enough for a weeknight but satisfying enough for Sunday dinner.
Description
This dish is the epitome of Southern comfort. Imagine tender chicken breasts that have been seasoned, browned, and then gently simmered in a velvety cream sauce packed with garlic, onions, and herbs. Served over fluffy rice that soaks up all that creamy goodness, it’s hearty, simple, and soul-soothing.
Whether you’re feeding a hungry family or just craving a warm, filling dinner for yourself, this recipe makes it easy to serve up a dish that feels like a hug on a plate.
Ingredients (Serves 4–6)
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:
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon dried thyme (or Italian seasoning)
- Salt and pepper, to taste
For the rice:
- 2 cups cooked white or brown rice (jasmine or basmati works great)
Instructions
1. Season and sear the chicken:
- Pat the chicken dry, then season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts and sear for about 4–5 minutes per side, or until golden brown and mostly cooked through. Remove and set aside.
2. Sauté aromatics:
- In the same pan, melt butter.
- Add onions and cook until soft and translucent, about 3 minutes.
- Stir in garlic and cook for another 30 seconds.
3. Make the sauce:
- Sprinkle in the flour and stir for 1 minute to form a roux.
- Slowly whisk in chicken broth, then heavy cream.
- Stir in Parmesan cheese, thyme, salt, and pepper.
- Simmer until thickened, about 5–7 minutes.
4. Smother the chicken:
- Return chicken breasts to the skillet, nestling them into the sauce.
- Cover and simmer on low for another 10–12 minutes, or until chicken is fully cooked and tender.
5. Serve:
- Spoon the creamy chicken and sauce generously over cooked rice.
- Garnish with chopped parsley or extra Parmesan if desired.
Nutrition (per serving approx.)
- Calories: 520
- Protein: 38g
- Fat: 30g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 2g
- Sodium: 590mg
Tips & Tricks
- Don’t skip the sear! Browning the chicken adds tons of flavor.
- Want more veggies? Add spinach, mushrooms, or peas to the sauce.
- For a shortcut, use pre-cooked rice or microwaveable rice packs.
- Swap chicken breasts for thighs if you prefer dark meat — they’ll be even juicier.
Something Extra from Me
For an extra comforting twist, I like to stir in a spoonful of sour cream or cream cheese into the sauce at the end for an even richer texture. And when I really want to impress, I toast the rice lightly in butter before cooking it — it adds a deep, nutty flavor that complements the creamy sauce beautifully.
This dish is also excellent as leftovers — just reheat gently with a splash of broth or milk to loosen up the sauce.
