Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 cup long-grain white rice; 2 cups chicken broth; 1 cup heavy cream; 1 medium onion, chopped; 3 cloves garlic, minced; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon dried thyme

This creamy smothered chicken and rice recipe is a comforting, hearty meal that brings together tender chicken breasts, a rich and flavorful cream sauce, and perfectly cooked rice. It’s a dish that feels like a warm hug on a plate—simple, satisfying, and deeply delicious.

Why You’ll Love This Recipe

I love how this dish balances flavor and simplicity. It’s easy to prepare with pantry staples but turns out like something from a cozy restaurant. The cream sauce is packed with savory flavor, and the rice soaks up every bit of that deliciousness. This meal is perfect for a busy weeknight or a relaxed Sunday dinner. Plus, it’s great for meal prep since it reheats beautifully.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Long-grain white rice
Chicken broth
Heavy cream
Onion
Garlic
Butter
All-purpose flour
Olive oil
Salt
Black pepper
Paprika
Dried thyme

Directions

I start by seasoning the chicken breasts with salt, pepper, paprika, and thyme.
In a large skillet, I heat some olive oil and sear the chicken on both sides until golden brown, then set it aside.
In the same pan, I melt butter and sauté chopped onions and garlic until fragrant and soft.
I stir in flour to make a roux, then slowly whisk in the chicken broth and heavy cream to create a smooth, creamy sauce.
Once the sauce thickens, I return the chicken to the skillet and let it simmer gently until the chicken is fully cooked.
While the chicken simmers, I cook the rice separately until fluffy.
To serve, I spoon the creamy chicken over the rice and garnish with a sprinkle of herbs or extra paprika for color.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 35 minutes to cook, so it’s ready in approximately 45 minutes.

Variations

Sometimes I swap chicken breasts for boneless thighs for a juicier bite. I also like to add mushrooms or spinach to the cream sauce for extra flavor and nutrients. If I’m in the mood for a cheesy version, I stir in a handful of shredded cheese just before serving. And for a lighter dish, I’ve replaced heavy cream with half-and-half or even plain Greek yogurt.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over medium-low heat with a splash of broth or cream to loosen the sauce. It also microwaves well—just cover it and stir halfway through reheating. I don’t recommend freezing this dish since the cream sauce can separate.

FAQs

How do I know when the chicken is fully cooked?

I check that the internal temperature reaches 165°F using a meat thermometer, or I cut into the thickest part to make sure it’s no longer pink.

Can I use brown rice instead of white rice?

Yes, I can. I just make sure to adjust the cooking time since brown rice takes longer to cook than white rice.

What can I use instead of heavy cream?

I’ve used half-and-half or whole milk mixed with a bit of butter as a lighter alternative. It changes the richness but still works well.

Is it possible to make this recipe dairy-free?

Yes, I’ve swapped butter for olive oil and used a plant-based cream like coconut cream. It gives a slightly different flavor but still tastes great.

Can I make this dish in advance?

Absolutely. I often cook the entire dish and refrigerate it. The flavors meld together even more overnight, making it a delicious next-day meal.

Conclusion

Creamy smothered chicken and rice is one of those recipes I keep coming back to. It’s cozy, easy to make, and loaded with comforting flavors. Whether I’m cooking for family or prepping meals for the week, this dish always hits the spot.