Quick & Easy Creamy Smothered Chicken & Rice
A one-pan (or pot!) wonder that minimizes cleanup while maximizing flavor. The creamy sauce is rich and comforting, the chicken is tender and juicy, and the rice is the perfect blank canvas to soak up all that deliciousness.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 1 tbsp olive oil or butter
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 0.5 tsp dried rosemary
- Salt and pepper to taste
- 2 cups chicken broth
- 1 cup long-grain rice, uncooked
- 1 cup heavy cream or half-and-half
- 0.25 cup grated Parmesan cheese (optional)
- 2 tbsp chopped fresh parsley, for garnish (optional)
Instructions
- Cut the chicken breasts into bite-sized pieces and season with salt and pepper.
- Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove and set aside.
- Add chopped onion and cook for 5 minutes until softened. Stir in garlic, thyme, and rosemary. Cook 1 minute until fragrant.
- Add rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until rice is almost cooked.
- Stir in heavy cream or half-and-half and Parmesan. Simmer until the sauce thickens slightly.
- Return chicken to skillet and stir. Cook 5–10 more minutes until chicken is cooked through and sauce is creamy.
- Garnish with fresh parsley (optional) and serve hot.
Notes
For a richer flavor, use bone-in chicken thighs. Substitute cream with milk and cornstarch for a lighter version. To make it gluten-free, ensure your broth and ingredients are certified gluten-free. Customize with veggies like mushrooms or peas, or try cheddar instead of Parmesan.