Creamy Smothered Chicken and Rice (Print Version)

Tender chicken breasts nestled in creamy rice with cheddar cheese, all cooked in one pan for effortless comfort food.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tsp paprika

→ For Sautéing

05 - 2 tbsp olive oil
06 - 1 medium onion, diced
07 - 3 cloves garlic, minced

→ Sauce & Rice

08 - 1 ½ cups long-grain white rice, rinsed
09 - 3 cups low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1 tsp dried thyme
12 - 1 tsp dried parsley
13 - 1 cup shredded cheddar cheese

→ Garnish

14 - 2 tbsp chopped fresh parsley

# How-To:

01 - Rub chicken breasts evenly with salt, black pepper, and paprika on all sides.
02 - Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Brown chicken breasts for 3 minutes per side until golden. Transfer to a plate.
03 - Add diced onion to the same pan and cook 2-3 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
04 - Add rinsed rice to the pan, stirring constantly for 1 minute to lightly toast the grains.
05 - Pour in chicken broth, heavy cream, dried thyme, and dried parsley. Stir until thoroughly combined.
06 - Return seared chicken to the pan, pressing pieces into the rice mixture. Bring to a gentle simmer, then cover tightly.
07 - Reduce heat to low and cook covered for 25-30 minutes until rice is tender and chicken reaches internal temperature of 165°F.
08 - Remove lid and sprinkle cheddar cheese evenly over the surface. Cook uncovered for 5 minutes until melted and bubbly.
09 - Sprinkle with fresh chopped parsley and serve directly from the pan.

# Expert Advice:

01 -
  • The rice absorbs all those savory pan juices while the chicken steams to tender perfection in the same pot
  • Less cleanup means you can actually enjoy that second glass of wine without facing a mountain of dishes
  • The creamy sauce clings to every grain of rice like it was made to be there
02 -
  • Resist the urge to lift the lid during cooking—steam is what makes the rice perfectly tender
  • If the rice absorbs all the liquid before it's done, add broth 1/4 cup at a time
  • The internal temperature of the chicken should reach 165°F for safe eating
03 -
  • Use a cast iron skillet if you have one—the heat distribution makes a noticeable difference
  • Let the pan sit uncovered for 2 minutes before serving so the sauce thickens slightly

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