Description
Creamy Smothered Chicken and Rice is a comforting, one-skillet meal made with juicy, seared chicken breasts and fluffy rice in a rich, cheesy cream sauce. This easy dinner recipe is perfect for weeknights—hearty, flavorful, and customizable with your favorite add-ins.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper, to taste
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 1 packet ranch seasoning mix (or homemade equivalent)
- 1 cup shredded cheddar cheese
- Chopped green onions (for garnish)
Instructions
- Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with garlic powder, onion powder, salt, and pepper. Sear for 3–4 minutes per side until golden brown. Remove and set aside. - Cook the Rice:
In the same skillet, add uncooked rice, chicken broth, paprika, and thyme. Stir well. Nestle the seared chicken back into the skillet. Cover and simmer over low heat for 15–20 minutes until rice is tender and chicken is cooked through. - Prepare the Creamy Sauce:
In a small bowl, mix together heavy cream, sour cream, and ranch seasoning. - Smother and Finish:
Pour the creamy mixture over the chicken and rice. Sprinkle with shredded cheddar cheese. Cover and cook for 5 more minutes until cheese is melted and the sauce is creamy. - Garnish and Serve:
Top with chopped green onions and serve warm.
Notes
- Spicy version: Add cayenne or red pepper flakes.
- Cheese swaps: Use pepper jack, mozzarella, or a blend.
- Veggie boost: Stir in mushrooms, spinach, or peas.
- Low-carb option: Use cauliflower rice (adjust cook time accordingly).
- Oven method: Bake covered at 375°F for 25–30 minutes in an oven-safe skillet.
