Creamy Smothered Chicken and Rice (Print View)
Golden pan-seared chicken in a rich, creamy sauce with thyme and parmesan, served over fluffy white rice.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon paprika
05 - 1 tablespoon olive oil
→ For the Creamy Sauce
06 - 2 tablespoons unsalted butter
07 - 1 medium onion, finely chopped
08 - 2 cloves garlic, minced
09 - 1 cup sliced mushrooms (optional)
10 - 2 tablespoons all-purpose flour
11 - 1 cup chicken broth
12 - 1 cup whole milk
13 - ½ cup heavy cream
14 - ½ teaspoon dried thyme
15 - ½ teaspoon dried parsley
16 - ½ teaspoon salt
17 - ¼ teaspoon black pepper
18 - ½ cup grated Parmesan cheese
→ For the Rice
19 - 1½ cups long-grain white rice
20 - 3 cups water or chicken broth
21 - ½ teaspoon salt
# How to Make:
01 - Pat chicken breasts dry and season both sides generously with salt, black pepper, and paprika.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden brown. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium. Add butter to the same skillet. Sauté onion and mushrooms (if using) for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour into the skillet and stir constantly for 1 minute to cook out the raw flour taste.
05 - Gradually whisk in chicken broth, milk, and heavy cream until smooth. Add thyme, parsley, salt, and pepper. Simmer for 2–3 minutes, stirring frequently, until slightly thickened. Stir in Parmesan until melted.
06 - Return chicken to the skillet, nestling into the sauce. Cover and reduce heat to low. Cook for 15–20 minutes until chicken reaches internal temperature of 165°F.
07 - Rinse rice under cold water until clear. In a medium saucepan, bring water or broth and salt to a boil. Add rice, cover, reduce heat to low, and simmer for 15–18 minutes until tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
08 - Place a bed of fluffy rice on each plate. Top with chicken breast and spoon generous amounts of creamy sauce over both.
# Expert Suggestions:
01 -
- Everything happens in one skillet, meaning less cleanup and more flavor
- The creamy sauce comes together faster than you'd think, but tastes like it simmered all day
02 -
- Don't rush the sear on the chicken, those brown bits are flavor gold
- Whisking the flour constantly prevents lumps from forming in your sauce
03 -
- Pound thicker ends of chicken breasts to even thickness for uniform cooking
- Let the sauce rest off heat for 5 minutes before serving to thicken slightly