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Creamy Smothered Chicken and Rice

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This Creamy Smothered Chicken and Rice recipe is the ultimate one-pan comfort food — tender chicken pieces are simmered in a rich, savory cream sauce and served over fluffy white rice. Perfect for a hearty family dinner or a cozy solo meal, this easy skillet recipe is loaded with flavor and ready in just 35 minutes.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized chunks
  • 1 tbsp olive oil or butter
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • Salt and pepper, to taste
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream (or half & half)
  • ½ cup chicken broth
  • ½ cup sour cream
  • ½ tsp mustard (optional)
  • ¼ cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Fresh chopped parsley, for garnish
  • 3 cups cooked white rice (long grain or jasmine)

Instructions

  1. Heat olive oil or butter in a large skillet over medium heat. Season chicken with garlic powder, onion powder, paprika, salt, and pepper. Cook until golden and fully cooked through, about 6–8 minutes. Remove from skillet and set aside.
  2. In the same skillet, melt butter and sauté garlic for 30 seconds. Add chicken broth and let it simmer for 1–2 minutes. Stir in heavy cream, sour cream, mustard (if using), and Parmesan cheese. Simmer until slightly thickened, 3–5 minutes. Season with salt and pepper.
  3. Return the cooked chicken to the skillet and simmer in the sauce for 3–4 minutes until well coated.
  4. Spoon cooked rice onto plates and top with creamy chicken. Garnish with fresh parsley.

Notes

  • Swap white rice for brown rice or quinoa for a wholesome alternative.
  • Add vegetables like peas, mushrooms, or spinach to the sauce for more flavor and nutrients.
  • For a spicy kick, mix in red pepper flakes or a dash of hot sauce.
  • To make it dairy-free, use coconut milk and omit the Parmesan cheese.
  • Leftovers keep in the fridge for 3 days and reheat well with a splash of broth.

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