Creamy Smothered Chicken and Rice
A comforting one-skillet dish combining tender chicken breasts, fragrant rice, and a creamy Parmesan sauce, perfect for weeknight dinners.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Chicken
Ingredients
- 2 chicken breasts, boneless and skinless
- 3 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 onion, small, finely chopped
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 cup chicken broth
- 1 cup white or brown rice
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Warm a large skillet over medium heat. Add olive oil and butter, letting the butter melt and become foamy.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes until the onion is translucent and fragrant. Push the aromatics to the side.
- Pat the chicken breasts dry. Rub both sides with garlic powder, black pepper, Italian seasoning, paprika, and salt. Place the chicken in the skillet and brown for 3–5 minutes per side until golden.
- Pour in the chicken broth and bring to a gentle simmer. Scatter the rice evenly into the skillet and stir. Cover the skillet and cook white rice for 15–18 minutes or brown rice for 40–45 minutes until the rice is tender and most of the liquid is absorbed.
- Remove the lid and stir in the heavy cream and grated Parmesan. Cook uncovered for 2–3 minutes, stirring, until the sauce thickens slightly and coats the rice.
- Slice the chicken if preferred and garnish with chopped parsley before serving hot.
Notes
For a lighter finish, use half-and-half instead of heavy cream. Leftovers reheat well; add a splash of broth or milk when reheating to maintain creaminess.