Smothered Chicken One Pan Perfection
This recipe delivers tender, juicy chicken and perfectly cooked rice in a creamy, flavorful sauce, all made in a single pan for easy cleanup. It's a quick and delicious weeknight meal perfect for busy families and anyone looking for comfort food without the fuss.
Equipment
- Cutting board
- Knife
- Medium bowl
- Large oven-safe skillet (cast iron recommended)
- Measuring cups and spoons
- Spatula or spoon
- Lid for skillet
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- ½ cup frozen peas or mixed vegetables optional
Instructions
- In a medium bowl, combine the chicken pieces with olive oil, salt, pepper, garlic powder, and paprika. Toss to coat evenly.
- Heat a large oven-safe skillet (cast iron works great!) over medium-high heat.
- Add the chicken to the skillet in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side, until lightly browned. The chicken doesn't need to be cooked through at this point.
- Remove the chicken from the skillet and set aside.
- Add the butter to the same skillet and melt over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
- Add the uncooked rice to the skillet and stir to coat with the butter and onion mixture. Toast the rice for a minute or two – this helps to enhance its flavor.
- Pour in the chicken broth and bring to a boil.
- Reduce the heat to low, cover the skillet tightly, and simmer for 15 minutes.
- After 15 minutes, gently stir the rice. It should have absorbed most of the liquid but may still be slightly wet.
- Nestle the seared chicken pieces into the rice.
- Pour the heavy cream over the chicken and rice.
- Sprinkle with Parmesan cheese.
- Cover the skillet again and continue to simmer for another 5-10 minutes, or until the chicken is cooked through and the rice is tender.
- If using, stir in the frozen peas or mixed vegetables during the last 5 minutes of cooking.
- Remove the skillet from the heat and let it stand for a few minutes before serving.
- Garnish with fresh parsley.
- Serve hot and enjoy your Creamy Creamy Smothered Chicken and Rice!
Notes
For best results, use a heavy-bottomed skillet like cast iron to ensure even cooking and prevent scorching. Toasting the rice before adding the broth enhances its flavor. Adjust seasoning to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently, adding a splash of broth or cream if needed to prevent drying.