Name: Sizzle Up Creamy Smothered Chicken And Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; 2 tbsp olive oil or butter; 1 medium onion, diced; 3 garlic cloves, minced; 1 cup chicken broth; 1 cup heavy cream (or half-and-half for lighter); 1/2 cup cream of chicken soup (optional, for extra richness); 4 cups cooked white or brown rice; 1 tsp paprika; 1 tsp Italian seasoning; 1 tsp salt; 1/2 tsp black pepper; Fresh parsley, chopped (for garnish)

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Creamy Smothered Chicken and Rice is a comforting, hearty dish where juicy chicken is cooked in a rich, creamy sauce and served over tender rice. It’s the kind of meal I turn to when I want something cozy, filling, and guaranteed to please everyone at the table.

Sizzle Up Creamy Smothered Chicken And Rice

Why You’ll Love This Recipe

I love this recipe because it combines simple ingredients into something that feels indulgent and satisfying. The chicken is tender, the sauce is silky and flavorful, and the rice soaks up every bit of that creaminess. It’s a one-pan style dinner that doesn’t require much effort, but the results taste like I’ve been cooking all day.

Ingredients

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

Boneless, skinless chicken breasts or thighs
Olive oil or butter
Onion (diced)
Garlic cloves (minced)
Chicken broth
Heavy cream (or half-and-half for lighter)
Cream of chicken soup (optional, for extra richness)
Cooked white or brown rice
Paprika
Italian seasoning
Salt
Black pepper
Fresh parsley (for garnish)

Directions

I season the chicken on both sides with salt, pepper, paprika, and Italian seasoning.
In a large skillet, I heat olive oil or butter over medium-high heat and sear the chicken for 4–5 minutes per side until golden. I remove it and set it aside.
In the same skillet, I sauté the onion and garlic until fragrant.
I stir in chicken broth, cream, and cream of chicken soup (if using), whisking until smooth and creamy.
I return the chicken to the skillet, reduce the heat, and let it simmer in the sauce for 15–20 minutes until cooked through.
Meanwhile, I prepare the rice.
Once the chicken is tender, I serve it smothered with the creamy sauce over warm rice and garnish with fresh parsley.

Servings and timing

This recipe makes 4 servings and takes about 40 minutes total—10 minutes to prep and 30 minutes to cook.

Variations

Sometimes I add mushrooms or spinach to the sauce for extra flavor and nutrients. I’ve also swapped the rice for egg noodles or mashed potatoes when I want a change. For a lighter version, I use half-and-half instead of heavy cream and serve it with cauliflower rice.

storage/reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I warm the chicken and sauce gently on the stovetop, adding a splash of broth or cream to keep the sauce silky. It also reheats well in the microwave in short intervals.

FAQs

Can I use bone-in chicken?

Yes, but it will take longer to cook through. I simmer it until the internal temperature reaches 165°F (74°C).

Can I make this in the slow cooker?

Yes, I sear the chicken first, then place everything in the slow cooker and cook on low for 5–6 hours or high for 3–4 hours.

What rice works best for this recipe?

I usually use white long-grain rice, but brown rice, basmati, or even jasmine rice all work well.

Can I freeze this dish?

Yes, I freeze the chicken and sauce separately from the rice. When reheating, I thaw overnight in the fridge and warm gently on the stove.

How do I keep the sauce from curdling?

I cook it on low heat once the cream is added and avoid rapid boiling, which can cause separation.

Conclusion

Creamy Smothered Chicken and Rice is a dish I always come back to for its comfort and simplicity. It’s hearty, flavorful, and feels like a warm hug in a bowl. Whether I’m feeding my family or just making a cozy dinner for myself, this recipe never disappoints.