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Creamy Smothered Chicken and Rice Skillet

Close-up of creamy smothered chicken and rice served in a white bowl, topped with fresh parsley.
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Make this rich, comforting smothered chicken and rice dish in one skillet. The sauce is thick, savory, and perfectly coats tender chicken breasts served over fluffy rice for a satisfying family dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms (optional)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 cups cooked white rice (prepared separately)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Season the chicken breasts generously on both sides with salt, pepper, thyme, and paprika.
  2. Heat the olive oil and butter in a large, deep skillet over medium-high heat.
  3. Sear the chicken breasts for 4 to 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  4. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and mushrooms (if using) and cook for 3 more minutes until the mushrooms release their liquid.
  5. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a light roux.
  6. Slowly whisk in the chicken broth until the mixture is smooth. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
  7. Stir in the heavy cream. Let the sauce simmer gently until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Taste and adjust seasoning.
  8. Return the seared chicken breasts to the skillet, nestling them into the creamy sauce.
  9. Cover the skillet and reduce the heat to low. Simmer for 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and very tender.
  10. To serve, spoon a generous portion of cooked white rice onto each plate. Place a smothered chicken breast over the rice and spoon extra creamy gravy over the top. Garnish with fresh parsley.

Notes

  • For an extra rich gravy, substitute 1/4 cup of the heavy cream with cream cheese, adding it when you add the heavy cream and stirring until fully melted.
  • If you prefer a thicker sauce without using flour, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding it to the simmering broth mixture.
  • This dish works well with chicken thighs if you prefer dark meat; adjust simmering time as needed.

Nutrition

Find it online: https://hearthbite.com/creamy-smothered-chicken-and-rice/