I’m sharing a quick, creamy smothered chicken and rice that proves chicken and creamy rice can come together in under 30 minutes.

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I throw this Quick And Easy Creamy Smothered Chicken And Rice together on the nights I’m wiped out but still want something that tastes like I tried. Browning tender chicken breasts turns into a silky, just right sauce that coats the long grain white rice and somehow comforts without being heavy.

My kids beg for seconds and neighbors always ask for the recipe, which I give reluctantly because it’s my Cheap Family Meals Healthy hack for weeknights. It’s also a straight up Easy Dinners For Moms winner when time’s short, flavor’s needed, and you want dinner done with no drama.

Ingredients

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Chicken: Lean protein, great for muscle repair, low carb, soaks up flavors well.
Rice: Provides carbs for energy, filling, absorbs the creamy sauce, easy pantry staple.
Heavy cream: Adds rich creaminess and calories, boosts mouthfeel, use half and half lighter.
Parmesan: Salty, nutty umami hit, helps thicken sauce when melted, strong flavor.
Mushrooms: Earthy, add depth, low calorie, soak up juices, optional but worth it.
Garlic and onion: Aromatic duo, adds savory depth, small health benefits, makes the dish homey.
Peas: Sweet, add color and fiber, small protein boost, frozen works great.
Lemon: Brightens flavors, adds acidity to cut richness, optional squeeze before serving.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces or use thighs if you want more flavor

1 teaspoon kosher salt, plus more if needed

1/2 teaspoon ground black pepper

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons olive oil or vegetable oil

2 tablespoons unsalted butter

1 small yellow onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced, optional but good for flavor

1 cup long grain white rice, rinsed

2 1/2 cups low sodium chicken broth

1 cup heavy cream or half and half

1/2 cup grated Parmesan cheese

2 tablespoons all purpose flour

1 cup frozen peas or mixed veggies, optional

1 tablespoon chopped fresh parsley, optional for garnish

Lemon wedges for serving, optional

How to Make this

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1. Pat 1 1/2 pounds bite sized chicken pieces dry and toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder; heat 2 tablespoons oil in a large deep skillet or Dutch oven over medium high heat and brown the chicken in a single layer about 3 to 4 minutes per side until golden, don’t crowd the pan, then transfer chicken to a plate.

2. Lower heat to medium, add 2 tablespoons unsalted butter to the same pan, then add 1 small finely chopped yellow onion and 8 ounces sliced mushrooms and sauté about 4 to 5 minutes until soft and lightly browned, scraping up browned bits from the bottom for flavor.

3. Add 3 minced garlic cloves and cook 30 seconds until fragrant, sprinkle 2 tablespoons all purpose flour over the veggies, stir and cook 1 minute to get rid of the raw flour taste.

4. Stir in 1 cup rinsed long grain white rice and toast it in the pan for 1 minute so each grain is coated with the butter/flour mixture, this helps the texture later.

5. Slowly pour in 2 1/2 cups low sodium chicken broth while stirring to deglaze, bring to a simmer, scrape any stuck bits, taste the liquid and add more salt if needed since you used low sodium broth.

6. Nestle the browned chicken back into the pan on top of the rice, bring to a gentle simmer, cover tightly and cook without stirring for 18 to 20 minutes until the rice is tender and liquid mostly absorbed.

7. Remove lid, stir in 1 cup heavy cream or half and half, 1/2 cup grated Parmesan cheese and 1 cup frozen peas or mixed veggies, simmer uncovered 2 to 3 more minutes until sauce is creamy and peas are heated through, if sauce is too thin simmer a minute longer, too thick add a splash more broth or cream.

8. Taste and adjust seasoning with salt and pepper, squeeze a little lemon juice if you like a bright lift, if you used chicken thighs they will add extra flavor so you might need less salt.

9. Let the pan sit off heat 5 minutes to settle, then garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedges, spooning lots of creamy sauce over the chicken and rice.

10. Quick tips: rinse the rice so it cooks fluffy, don’t lift the lid while it’s steaming or the rice won’t cook evenly, browning the chicken and mushrooms well gives the whole dish a way better flavor, and leftovers reheat great with a splash of cream or broth.

Equipment Needed

1. Large deep skillet or Dutch oven with tight fitting lid
2. Chef’s knife
3. Cutting board
4. Measuring spoons and measuring cups for dry and liquid
5. Tongs or slotted spoon for turning and removing the chicken
6. Wooden spoon or silicone spatula for stirring and scraping browned bits
7. Fine mesh strainer or small colander to rinse the rice
8. Plate or shallow bowl to hold the browned chicken
9. Box grater or microplane for freshly grated Parmesan

FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes, thighs work great, they're more forgiving and fattier so more flavor. Cut them bite size and cook until they hit 165°F inside, usually a few minutes longer than breasts if bigger pieces, but since these are small they usually finish about the same time.

Q: Can I swap the long grain white rice for brown rice or another type?
A: You can, but brown rice needs more liquid and much more time, about 40 to 50 minutes and closer to 3 cups broth for 1 cup rice, so it's easier to use quick-cook brown rice or cook brown rice separately and stir it in at the end. Jasmine or basmati are fine as 1 to 2.5 ratio, just watch doneness.

Q: I need this gluten free, what do I change?
A: Replace the 2 tablespoons all purpose flour with a cornstarch slurry (mix 1 to 1 with cold water, start with 1 tablespoon cornstarch + 1 tablespoon water) and add near the end to thicken. Or use a gluten free flour blend. Make sure your Parmesan and broth are labeled gluten free.

Q: How do I store and reheat leftovers?
A: Cool and refrigerate in an airtight container up to 3 to 4 days. For freezing keep in a freezer safe container up to 2 months but texture of cream and rice can change. Reheat gently on the stove over low with a splash of broth or cream to loosen it, or microwave covered in short bursts stirring in between.

Q: My rice is still hard but there's no liquid left, what now?
A: Add 1/2 cup hot broth or water, cover and simmer low until tender, 5 to 10 more minutes. If the sauce is too thin after that, simmer uncovered a bit to reduce, or whisk in a small cornstarch slurry and cook until thickened.

Q: Can I make this ahead or use a slow cooker?
A: You can make it ahead and reheat, but for slow cooker it's tricky because rice gets mushy if cooked too long. Better to cook the chicken and sauce in the slow cooker, then stir in cooked rice at the end, or cook everything on the stove for best texture. Make ahead tip, cool it fast and refrigerate, add a squeeze of lemon when reheating to freshen it up.

Quick And Easy Creamy Smothered Chicken And Rice For Busy Weeknights Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless thighs (use same amount for more flavor), turkey breast (same amount but watch doneness), or firm tofu (press, cube and sear; season more).
Heavy cream (1 cup): use 1 cup half and half, it’s thinner; or 1 cup whole milk + 2 tbsp melted butter to mimic richness; or 3/4 cup Greek yogurt thinned with 1/4 cup milk, stir in off heat to avoid curdling.
Parmesan (1/2 cup): Pecorino Romano or Asiago are good substitutes (Pecorino is saltier so use a bit less), or 2–3 tbsp nutritional yeast for a dairy free option.
All purpose flour (2 tbsp): use 1 tbsp cornstarch mixed into a cold slurry (same thickening power), or a 1:1 swap with a gluten free all purpose flour blend.

Pro Tips

1) Get the chicken as dry and close to room temp as you can before seasoning and searing. Moisture is the enemy of a good brown crust, and browning in small batches on high heat will give you way more flavor.

2) Toast the rinsed rice briefly in the fat and flour mixture before you add liquid. That step helps keep the grains separate and gives the final dish a better mouthfeel.

3) Always taste the simmering broth before you lock everything under the lid. Low sodium broth often needs a little extra salt or acid. Also scrape and deglaze well so those browned bits lift into the sauce.

4) Finish gently and let it rest. Stir in cream and cheese off or very low heat so the sauce stays smooth, then let the pot sit 5 minutes to settle. If the sauce ends up thin, simmer to reduce a minute or whisk a small cornstarch slurry into it; if too thick, loosen with a splash of broth or cream.

Quick And Easy Creamy Smothered Chicken And Rice For Busy Weeknights Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing a quick, creamy smothered chicken and rice that proves chicken and creamy rice can come together in under 30 minutes.

Servings

servings

Calories

899

kcal

Equipment: 1. Large deep skillet or Dutch oven with tight fitting lid
2. Chef’s knife
3. Cutting board
4. Measuring spoons and measuring cups for dry and liquid
5. Tongs or slotted spoon for turning and removing the chicken
6. Wooden spoon or silicone spatula for stirring and scraping browned bits
7. Fine mesh strainer or small colander to rinse the rice
8. Plate or shallow bowl to hold the browned chicken
9. Box grater or microplane for freshly grated Parmesan

Ingredients

1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces or use thighs if you want more flavor
1 teaspoon kosher salt, plus more if needed
1/2 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil or vegetable oil
2 tablespoons unsalted butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced, optional but good for flavor
1 cup long grain white rice, rinsed
2 1/2 cups low sodium chicken broth
1 cup heavy cream or half and half
1/2 cup grated Parmesan cheese
2 tablespoons all purpose flour
1 cup frozen peas or mixed veggies, optional
1 tablespoon chopped fresh parsley, optional for garnish
Lemon wedges for serving, optional

Directions

Pat 1 1/2 pounds bite sized chicken pieces dry and toss with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder and 1 teaspoon onion powder; heat 2 tablespoons oil in a large deep skillet or Dutch oven over medium high heat and brown the chicken in a single layer about 3 to 4 minutes per side until golden, don’t crowd the pan, then transfer chicken to a plate.
Lower heat to medium, add 2 tablespoons unsalted butter to the same pan, then add 1 small finely chopped yellow onion and 8 ounces sliced mushrooms and sauté about 4 to 5 minutes until soft and lightly browned, scraping up browned bits from the bottom for flavor.
Add 3 minced garlic cloves and cook 30 seconds until fragrant, sprinkle 2 tablespoons all purpose flour over the veggies, stir and cook 1 minute to get rid of the raw flour taste.
Stir in 1 cup rinsed long grain white rice and toast it in the pan for 1 minute so each grain is coated with the butter/flour mixture, this helps the texture later.
Slowly pour in 2 1/2 cups low sodium chicken broth while stirring to deglaze, bring to a simmer, scrape any stuck bits, taste the liquid and add more salt if needed since you used low sodium broth.
Nestle the browned chicken back into the pan on top of the rice, bring to a gentle simmer, cover tightly and cook without stirring for 18 to 20 minutes until the rice is tender and liquid mostly absorbed.
Remove lid, stir in 1 cup heavy cream or half and half, 1/2 cup grated Parmesan cheese and 1 cup frozen peas or mixed veggies, simmer uncovered 2 to 3 more minutes until sauce is creamy and peas are heated through, if sauce is too thin simmer a minute longer, too thick add a splash more broth or cream.
Taste and adjust seasoning with salt and pepper, squeeze a little lemon juice if you like a bright lift, if you used chicken thighs they will add extra flavor so you might need less salt.
Let the pan sit off heat 5 minutes to settle, then garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedges, spooning lots of creamy sauce over the chicken and rice.
Quick tips: rinse the rice so it cooks fluffy, don’t lift the lid while it’s steaming or the rice won’t cook evenly, browning the chicken and mushrooms well gives the whole dish a way better flavor, and leftovers reheat great with a splash of cream or broth.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.