If comfort food is calling your name, Creamy Smothered Chicken and Rice One-Pan Dinner answers with tender chicken, fluffy rice, and a rich, savory cream sauce all made in a single pan. This cozy meal is perfect for busy weeknights when you want something hearty, homemade, and deeply satisfying without juggling multiple pots.
This dish combines simple pantry ingredients with classic flavors to create a dinner that feels special but stays easy and practical.
Table of Contents
Why You’ll Love This Creamy Smothered Chicken and Rice
This recipe is a favorite for good reason.
- One pan means minimal cleanup
- Creamy, comforting flavor the whole family loves
- Budget-friendly ingredients
- Easy to customize with vegetables or spices
- Perfect for leftovers and meal prep
The chicken cooks until juicy and tender, while the rice absorbs all the creamy, savory flavors from the pan, making every bite comforting and filling.
Ingredients for Creamy Smothered Chicken and Rice
Chicken and Seasoning
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
Creamy Sauce and Rice
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 cup long-grain white rice, uncooked
Optional Garnish
- Fresh parsley, chopped
Ingredient Notes and Substitutions
- Chicken thighs stay extra juicy, but chicken breasts work well if not overcooked.
- Heavy cream creates the richest sauce. Half-and-half can be used for a lighter option.
- Rice should be long-grain white rice. Brown rice requires a longer cook time and extra liquid.
- Chicken broth can be low-sodium to control salt levels.
Step-by-Step Instructions
Step 1: Season the Chicken
Pat the chicken dry with paper towels. Season both sides evenly with salt, pepper, garlic powder, onion powder, and paprika.
Step 2: Sear the Chicken
Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken and sear for 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked yet. Remove it from the pan and set aside.
Step 3: Cook the Aromatics
In the same pan, add the chopped onion. Cook for 3 to 4 minutes until softened, scraping up any browned bits from the bottom. Add the garlic and cook for 30 seconds until fragrant.
Step 4: Build the Sauce
Pour in the chicken broth and stir well. Add the heavy cream, dried thyme, and dried parsley. Bring the mixture to a gentle simmer.
Step 5: Add Rice and Chicken
Stir in the uncooked rice, making sure it is evenly distributed. Nestle the seared chicken back into the pan, along with any juices.
Step 6: Simmer Until Tender
Reduce heat to low, cover the pan, and simmer for 18 to 22 minutes. The rice should be tender and the chicken fully cooked to an internal temperature of 165°F.
Step 7: Rest and Serve
Remove the pan from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley and serve warm.
Pro Tips for Success
- Use a pan with a tight-fitting lid to ensure rice cooks evenly
- Do not stir once the rice begins cooking
- Keep heat low to prevent scorching the cream
- Let the dish rest before serving for the best texture
- Taste and adjust seasoning before serving
Flavor Variations
- Mushroom Lover’s Version: Add sliced mushrooms with the onions
- Cheesy Finish: Stir in 1/2 cup shredded Parmesan at the end
- Herb Boost: Add fresh thyme or rosemary
- Veggie Add-In: Stir in peas or spinach during the last 5 minutes
- Spicy Kick: Add a pinch of cayenne or crushed red pepper
Serving Suggestions
This creamy chicken and rice is a complete meal, but it pairs nicely with simple sides.
- Steamed green beans or broccoli
- Simple side salad with vinaigrette
- Roasted carrots or asparagus
- Warm dinner rolls or crusty bread
Storage and Freezing Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave with a splash of broth or cream.
Freezing: Freeze in portions for up to 2 months. Thaw overnight before reheating.
Creamy Smothered Chicken and Rice One-Pan Dinner
- Total Time: 40 minutes
- Yield: 4 portions
Description
Un plat réconfortant tout-en-un avec du poulet tendre, du riz moelleux et une sauce crémeuse et savoureuse, idéal pour les soirs de semaine chargés.
Ingredients
- 1,5 lb de cuisses ou poitrines de poulet désossées et sans peau
- 1 cuillère à café de sel kasher
- 1/2 cuillère à café de poivre noir
- 1 cuillère à café de poudre d’ail
- 1 cuillère à café de poudre d’oignon
- 1/2 cuillère à café de paprika
- 2 cuillères à soupe d’huile d’olive
- 1 petit oignon jaune finement haché
- 3 gousses d’ail émincées
- 2 tasses de bouillon de poulet
- 1 tasse de crème épaisse
- 1 cuillère à café de thym séché
- 1 cuillère à café de persil séché
- 1 tasse de riz blanc à grains longs non cuit
- Persil frais haché pour garnir
Instructions
- Sécher le poulet avec du papier absorbant et assaisonner des deux côtés avec le sel, le poivre, la poudre d’ail, la poudre d’oignon et le paprika.
- Faire chauffer l’huile d’olive dans une grande poêle profonde à feu moyen-élevé.
- Saisir le poulet 4 à 5 minutes de chaque côté jusqu’à ce qu’il soit bien doré.
- Retirer le poulet de la poêle et réserver.
- Ajouter l’oignon dans la même poêle et cuire 3 à 4 minutes jusqu’à ce qu’il soit tendre.
- Ajouter l’ail et cuire 30 secondes jusqu’à ce qu’il soit parfumé.
- Verser le bouillon de poulet et bien gratter le fond de la poêle.
- Ajouter la crème, le thym séché et le persil séché et porter à frémissement.
- Incorporer le riz cru en le répartissant uniformément.
- Remettre le poulet et son jus dans la poêle.
- Réduire le feu, couvrir et laisser mijoter 18 à 22 minutes jusqu’à ce que le riz soit tendre et le poulet bien cuit.
- Retirer du feu, laisser reposer 5 minutes, garnir de persil frais et servir.
Notes
Utiliser une poêle avec un couvercle hermétique et éviter de soulever le couvercle pendant la cuisson pour garantir un riz bien cuit et une sauce crémeuse.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Plat Principal
- Method: À la Poêle
- Cuisine: Américaine
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~560 |
| Protein | 34g |
| Carbohydrates | 42g |
| Fat | 28g |
| Fiber | 2g |
| Sodium | ~780mg |
Values are estimates and vary by ingredient brand.
FAQ About Creamy Smothered Chicken and Rice
Can I use brown rice?
Yes, but you will need an extra 1/2 to 1 cup broth and a longer simmer time of about 35 to 40 minutes.
Can I make this dairy-free?
You can substitute heavy cream with full-fat coconut milk or an unsweetened dairy-free creamer.
Why is my rice undercooked?
The heat may have been too high or the lid lifted during cooking. Keep the pan covered and heat low.
Can I bake this instead?
Yes. After assembling, cover and bake at 375°F for 30 to 35 minutes until the rice is tender.
Is this recipe good for meal prep?
Absolutely. The flavors deepen overnight, making it excellent for lunches and leftovers.
Final Thoughts
Creamy Smothered Chicken and Rice One-Pan Dinner is everything comfort food should be. Warm, rich, and deeply satisfying while still easy enough for a weeknight. With simple ingredients and one pan, this recipe proves that homemade comfort does not have to be complicated.