Description
This comforting Smothered Chicken and Rice recipe features tender chicken breasts simmered in a creamy, savory sauce with aromatic herbs and fluffy long-grain rice. Cooked all together in one skillet and finished in the oven, it’s a delicious and hearty meal perfect for any night of the week.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Rice and Sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Heat the oil and sear chicken: In an oven-safe skillet, heat 1 tablespoon olive oil over medium heat. Season the chicken breasts with salt and pepper, then sear each side for 3 to 4 minutes until they turn golden brown. Remove the chicken and set it aside temporarily.
- Sauté aromatics: In the same skillet, add the chopped onion and minced garlic; sauté for 2 to 3 minutes until they soften and become fragrant.
- Toast the rice: Stir in 1 cup of uncooked long-grain rice and toast it for about 1 minute, coating the grains in the flavorful oils and aromatics.
- Add liquids and seasonings: Pour in 2 cups chicken broth and 1 cup heavy cream, then add 1 teaspoon thyme along with salt and pepper to taste. Stir everything well to combine.
- Return chicken to skillet: Nestle the seared chicken breasts back into the skillet on top of the rice mixture. Spoon some of the sauce over the chicken for extra flavor.
- Bake covered: Cover the skillet with a lid or foil and bake in the preheated oven for 25 to 30 minutes, or until the chicken is cooked through and the rice is tender and has absorbed the liquid.
- Garnish and serve: Remove from the oven, garnish with freshly chopped parsley, and serve warm for a comforting and satisfying meal.
Notes
- Use an oven-safe skillet such as a cast-iron or heavy-duty stainless steel pan.
- Heavy cream adds a rich, velvety texture; for a lighter option, substitute with half-and-half or milk, but cooking time may vary slightly.
- If you prefer white wine, you can deglaze the pan with 1/4 cup before adding the broth for extra depth.
- Make sure the chicken is fully cooked; internal temperature should reach 165°F (74°C).
- Fresh thyme can be substituted with 1/2 teaspoon dried thyme if fresh is unavailable.
