Creamy Smothered Chicken and Rice
A comforting one-skillet dish featuring tender seared chicken in a silky, Parmesan-rich sauce, served over fluffy rice, perfect for busy weeknights and family dinners.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts (or 4 chicken thighs) Thighs are juicier and more forgiving.
- 1 tablespoon olive oil
- 1 tablespoon butter (for searing)
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt For seasoning the chicken
- 0.25 teaspoon black pepper For seasoning the chicken
For the sauce
- 1 tablespoon butter For making the sauce
- 0.5 small onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth For the sauce
- 0.5 cup heavy cream Can substitute with half-and-half.
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt For the sauce
- 0.25 teaspoon black pepper For the sauce
For the rice
- 1 cup white or brown rice Use long-grain for best texture.
- 2 cups chicken broth or water For cooking rice
- 0.5 teaspoon salt For rice
For garnish
- 2 tablespoons chopped fresh parsley For garnish
- Extra Parmesan, optional For serving
Instructions
Cooking the Rice
- Bring 2 cups of broth or water to a boil in a medium saucepan.
- Stir in 1 cup of rice and ½ teaspoon of salt.
- Cover, reduce heat to low, and simmer for 15–18 minutes for white rice or 35 minutes for brown rice.
- Remove from heat and fluff with a fork; set aside and keep warm.
Searing the Chicken
- Pat the chicken dry and rub both sides with garlic powder, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- When shimmering, add the chicken and sear for 4–5 minutes per side until golden.
- Remove chicken to a plate.
Making the Sauce
- Lower heat to medium and add 1 tablespoon of butter to the same skillet.
- Sauté diced onion for about 2 minutes until slightly softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in 1 cup of chicken broth and scrape up browned bits (fond).
- Stir in ½ cup heavy cream, ¼ cup grated Parmesan, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper.
- Bring to a gentle simmer and cook until the sauce thickens slightly (2–3 minutes).
Finishing the Dish
- Return the chicken to the skillet and spoon sauce over each piece.
- Reduce heat to low, cover, and simmer for 5–7 minutes, or until the internal temperature reaches 165°F.
Serving
- Plate a scoop of rice, top with chicken, spoon sauce over everything, and garnish with chopped parsley and more Parmesan if desired.
Notes
Store leftovers in an airtight container for up to 3–4 days. Freeze chicken and sauce separately from rice for up to 2 months. Reheat gently to avoid breaking the cream.