Creamy Smothered Chicken and Rice
A one-skillet dish featuring seared chicken in a garlicky, creamy broth that perfectly cooks the rice until tender and flavorful.
Ingredients
Main Ingredients
- 1.5–2 pounds chicken pieces (thighs or breasts, bone-in or boneless) Thighs stay juicier; breasts cook faster.
- 1 tablespoon Kosher salt For seasoning.
- 1 teaspoon freshly ground black pepper For seasoning.
- 1–2 tablespoons olive oil or butter Or a mix.
- 3 cloves garlic, minced About 1 tablespoon.
- 1 cup heavy cream Gives a stable, rich sauce.
- 2 cups low-sodium chicken broth Adjust if using brown rice.
- 1 cup white long-grain rice Or 1 cup brown rice.
- 1/2 cup freshly grated Parmesan cheese Plus extra for serving.
- 2 tablespoons chopped fresh parsley For garnish.
Instructions
Preparation
- Pat the chicken dry and generously season with salt and pepper on both sides.
- Heat a large, heavy skillet over medium heat and add the olive oil or butter until shimmering.
- Add the chicken pieces and sear until golden brown, about 4–6 minutes per side for boneless breasts, slightly longer for bone-in thighs. Remove the chicken to a plate and set aside.
- Lower the heat slightly and add the minced garlic to the same skillet and sauté until fragrant, about 30–45 seconds. Scrape up any browned bits.
- Pour in the heavy cream and chicken broth, stirring to combine, bringing the mixture to a low simmer.
- Add the rice and stir so the grains are well distributed in the liquid.
- Nestle the seared chicken pieces back on top of the rice.
- Cover the skillet and reduce heat to low, simmering gently: about 20–25 minutes for white rice, or 40–50 minutes for brown rice, until the rice is tender and the liquid is absorbed.
- Use a thermometer to check chicken at 165°F (74°C) at the thickest point for safety.
- Remove from heat and stir in the grated Parmesan. Taste and adjust salt and pepper.
- Garnish with chopped parsley and serve hot.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. For longer storage, freeze for up to 2 months. Gently reheat on the stovetop over low heat with a splash of broth or cream.