Creamy Smothered Chicken and RiceCreamy Smothered Chicken and Rice is a cozy, indulgent dish featuring tender chicken breasts simmered in a velvety garlic-thyme cream sauce with perfectly cooked rice. It’s a one-pan comfort meal that’s easy enough for weeknights yet satisfying enough for guests.
Ingredients
Scale: 1x | 2x | 3x
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
1 cup long-grain rice (white or brown)
1 teaspoon dried thyme
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sear both sides until golden brown. Remove the chicken and set aside. In the same skillet, sauté the garlic and thyme for about 1 minute until fragrant. Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently to thicken slightly. Return the chicken to the pan and add the uncooked rice. Stir to coat everything in the sauce. Cover and simmer on low heat for about 20 minutes or until the rice is tender and has absorbed most of the liquid. Garnish with chopped green onions and serve hot.
Notes
Add vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients. You can also substitute the rice with quinoa or cauliflower rice for a lighter version.
Nutrition (per serving)
Serving Size: 1 plate (250g) Calories: 520 Sugar: 2g Sodium: 540mg Fat: 25g Saturated Fat: 12g Unsaturated Fat: 11g Trans Fat: 0g Carbohydrates: 45g Fiber: 2g Protein: 30g Cholesterol: 100mg
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
FAQ
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work great and tend to be even more flavorful and juicy. Just adjust cooking time slightly if needed.
Can I make this dish dairy-free?
Absolutely. Swap the heavy cream with full-fat coconut milk or a dairy-free cooking cream. Just keep in mind it may slightly change the flavor.
Can I make this ahead of time?
Yes. You can cook everything and refrigerate it for up to 3 days. Reheat on the stovetop with a splash of broth or cream to bring back the sauciness.
What kind of rice works best?
Long-grain white rice cooks fastest and yields the fluffiest texture, but brown rice is a healthy and hearty alternative. If using brown rice, increase the cooking time and liquid slightly.
How do I know when the rice is fully cooked?
The rice should be tender and most of the liquid absorbed. If it’s still firm, add a splash of broth or water and simmer a few more minutes.
Creamy Smothered Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Creamy Smothered Chicken and Rice is a cozy, indulgent dish featuring tender chicken breasts simmered in a velvety garlic-thyme cream sauce with perfectly cooked rice.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves garlic, minced
2 cups low-sodium chicken broth
1 cup heavy cream
1 cup long-grain rice (white or brown)
1 teaspoon dried thyme
Salt and pepper, to taste
2 green onions, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sear both sides until golden brown. Remove the chicken and set aside. In the same skillet, sauté the garlic and thyme for about 1 minute until fragrant. Add the chicken broth and heavy cream, stirring to combine. Let the sauce simmer gently to thicken slightly. Return the chicken to the pan and add the uncooked rice. Stir to coat everything in the sauce. Cover and simmer on low heat for about 20 minutes or until the rice is tender and has absorbed most of the liquid. Garnish with chopped green onions and serve hot.
Notes
Add vegetables like spinach, mushrooms, or bell peppers for extra flavor and nutrients. You can also substitute the rice with quinoa or cauliflower rice for a lighter version.