Name: Creamy Smothered Chicken Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; Salt and pepper, to taste; 1 Tbsp olive oil; 1 cup chicken broth; 1 cup heavy cream (or half-and-half); 2 cups cooked white rice; Chopped fresh parsley, for garnish

I love this cozy one‑pan meal featuring tender chicken breasts nestled in a creamy, velvety sauce served over fluffy rice. It’s pure comfort food—simple, satisfying, and perfect for busy weeknights. Creamy Smothered Chicken Rice

Why You’ll Love This Recipe

I love how effortlessly this dish comes together in about 45 minutes, yet delivers rich, indulgent flavors. The creamy sauce lightly smothers each juicy chicken breast, and the whole thing feels downright luxurious without being heavy. It’s budget‑friendly, uses everyday pantry staples, and makes enough for leftovers that taste even better the next day.

ingredients

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

4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper, to taste
1 Tbsp olive oil (or splash)
1 cup chicken broth
1 cup heavy cream (or half‑and‑half)
2 cups cooked white rice
Chopped fresh parsley, for garnish

directions

I pat the chicken breasts dry and season them on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
I heat a skillet over medium‑high heat with a little oil, then sear the chicken for about 4–5 minutes per side until golden. I remove the chicken and set it aside.
In the same pan, I pour in the chicken broth, scraping up the browned bits for flavor.
On medium heat, I whisk in the heavy cream and simmer for 2–3 minutes until the sauce thickens slightly.
I return the chicken to the skillet, nestling it into the sauce, cover, and simmer for another 8–10 minutes until fully cooked and the sauce is luscious.
I warm the rice and spoon it onto plates, then top it with the chicken and plenty of creamy sauce.
I finish each plate with a sprinkle of chopped parsley and serve immediately.

Servings and timing

Yields: 4 servings
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Dairy‑free: I swap heavy cream with canned coconut milk or a dairy‑free cream.
Juicier alternative: I can use boneless, skinless chicken thighs instead of breasts.
Gluten‑free: I ensure the broth is certified gluten‑free and omit any flour or add arrowroot to thicken if needed.
Extra veggies: I sometimes stir in peas, spinach, or sautéed mushrooms during the last minutes of cooking.

storage/reheating

I let leftovers cool completely before transferring chicken with sauce—and rice separately—into an airtight container. In the fridge, it keeps well for up to 3 days. To reheat, I gently warm the chicken and sauce on the stovetop or in the microwave, adding a splash of broth or water if the sauce has thickened too much. I can also freeze portions in freezer‑safe containers for up to 2 months. I thaw them overnight in the fridge before reheating.

FAQs

Can I make this recipe dairy‑free?

Yes! I substitute heavy cream with coconut milk or a plant‑based cream alternative—just adjust seasonings as needed.

Is it possible to use chicken thighs instead?

Absolutely! Thighs bring extra richness and stay juicy—they’re a great alternative.

Can this recipe be gluten‑free?

Yes—just use gluten‑free chicken broth and consider a gluten‑free thickener, like arrowroot, if needed.

What veggies can I add?

I often toss in frozen peas, chopped spinach, or sliced mushrooms toward the end of cooking to brighten it up.

How can I make this ahead of time?

I prepare the chicken and sauce up to 2 days ahead, refrigerating separately from rice. When ready, I warm everything together before serving.

Conclusion

Creamy Smothered Chicken Rice is a simple, satisfying weeknight dinner that feels indulgent but is easy to make. With juicy chicken, rich sauce, and fluffy rice, it’s a dish I’m always excited to cook—and even more excited to eat leftovers the next day. I hope it becomes a staple in your meal routine, too!