Creamy Smothered Chicken and Rice (Printable)

Tender chicken in a rich, creamy Parmesan sauce served over fluffy white rice. A comforting dinner ready in 50 minutes.

# What You Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1/2 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
10 - 2 tablespoons all-purpose flour
11 - 1 cup chicken broth
12 - 1 cup whole milk
13 - 1/2 cup heavy cream
14 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon dried parsley
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/2 cup grated Parmesan cheese

→ For the Rice

19 - 1 1/2 cups long-grain white rice
20 - 3 cups water or chicken broth
21 - 1/2 teaspoon salt

# How to Make It:

01 - Generously season both sides of each chicken breast with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika, pressing the spices into the meat to adhere.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add 2 tablespoons butter to the same skillet. Sauté chopped onion and sliced mushrooms for 3-4 minutes until softened and fragrant. Add minced garlic and cook for 30 seconds until aromatic.
04 - Sprinkle 2 tablespoons flour over the vegetables, stirring constantly for 1 minute to cook out the raw flour taste and form a roux base.
05 - Gradually whisk in 1 cup chicken broth, 1 cup whole milk, and 1/2 cup heavy cream, ensuring no lumps form. Add dried thyme, parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer for 2-3 minutes, stirring frequently, until slightly thickened. Stir in Parmesan until melted and smooth.
06 - Return chicken breasts to the skillet, nestling them into the sauce. Cover and reduce heat to low. Cook for 15-20 minutes until chicken reaches an internal temperature of 165°F and is cooked through.
07 - Rinse rice under cold water until water runs clear. In a medium saucepan, bring 3 cups water or broth and 1/2 teaspoon 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 before serving.
08 - Spoon fluffy rice onto each serving plate. Top with a chicken breast and generously spoon the creamy sauce over both the chicken and rice. Garnish with additional parsley if desired.

# Expert Tips:

01 -
  • The sauce is the kind of rich and velvety goodness that makes you want to lick the plate
  • Everything cooks in one skillet except the rice which means minimal cleanup
  • Its fancy enough for company but simple enough for a random Tuesday
02 -
  • Don't rush the initial sear on the chicken because those browned bits are the foundation of the sauce's flavor
  • Let the sauce simmer gently instead of boiling or the dairy can separate and become grainy
  • The rice needs that covered resting time or it'll turn gummy no matter how perfectly you cooked it
03 -
  • Pounding the chicken to even thickness prevents dry edges and undercooked centers
  • Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent smooth melting

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