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Smothered Chicken And Rice

This Smothered Chicken And Rice is SO EASY! Juicy chicken breasts cooked in a creamy sauce with rice and sautéed veggies for a cozy, comforting meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 4 pieces boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 medium onion diced
  • 1 bell pepper diced
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 1 cup shredded cheddar cheese optional

Instructions

Prepare the Chicken

  • Pat the chicken breasts dry with paper towels. In a small bowl, mix together paprika, garlic powder, salt, and pepper. Rub this spice blend evenly over both sides of each chicken breast.

Sear the Chicken

  • Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4-5 minutes on each side until golden-brown. Remove chicken and set aside.

Sauté the Vegetables

  • In the same skillet, add diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.

Add Rice and Broth

  • Pour long-grain white rice into the skillet with vegetables. Stir well to coat rice. Add chicken broth and stir again. Bring mixture to a gentle boil.

Cook Chicken and Rice

  • Place seared chicken breasts on top of rice mixture. Reduce heat to low, cover skillet with a tight-fitting lid, and simmer for 18-20 minutes until rice is tender and chicken is cooked through (165°F / 74°C internal temperature).

Finish with Cream and Cheese

  • Remove skillet from heat. Gently stir in heavy cream. If desired, sprinkle shredded cheddar cheese over the top and cover skillet for a few minutes until cheese melts.

Serve

  • Fluff the rice gently with a fork and serve the smothered chicken hot. Pair with a green salad or steamed vegetables if desired.

Equipment

  • Large Skillet
  • Small Bowl

Notes

  • Marinate chicken breasts in the spice mix for 30 minutes for extra flavor.
  • Use a heavy-bottomed skillet or cast-iron pan to ensure even cooking and prevent burning.
  • Keep the skillet covered during simmering to trap steam and cook the rice perfectly.
  • Do not stir the rice while it’s cooking to avoid mushy texture; let it absorb the broth slowly.
  • Swap cheddar cheese for mozzarella or Monterey Jack for a different cheesy twist.