Creamy Smothered Chicken and Rice (Printable Version)

Tender chicken in rich Parmesan cream sauce over fluffy white rice

# What You Need:

→ For the Chicken

01 - 4 boneless skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ 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 optional
10 - 2 tablespoons all-purpose flour
11 - 1 cup chicken broth
12 - 1 cup whole milk
13 - ½ cup heavy cream
14 - ½ teaspoon dried thyme
15 - ½ teaspoon dried parsley
16 - ½ teaspoon salt adjust to taste
17 - ¼ teaspoon black pepper
18 - ½ cup grated Parmesan cheese

→ For the Rice

19 - 1½ cups long-grain white rice
20 - 3 cups water or chicken broth
21 - ½ teaspoon salt

# How To Make:

01 - Rub both sides of each chicken breast with salt, pepper, and paprika, pressing gently to help the seasoning adhere.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan and sear for 3 to 4 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add butter to the skillet and cook onion and mushrooms until softened, 3 to 4 minutes. Stir in garlic and cook for 30 seconds until fragrant.
04 - Sprinkle flour over the vegetables and stir constantly for 1 minute. Slowly whisk in chicken broth, milk, and heavy cream, scraping up any browned bits from the bottom of the pan.
05 - Add thyme, parsley, salt, and pepper. Simmer for 2 to 3 minutes, stirring frequently, until sauce begins to thicken. Stir in Parmesan until melted and smooth.
06 - Return chicken to the skillet, spooning some sauce over each piece. Cover and reduce heat to low. Cook for 15 to 20 minutes until chicken reaches an internal temperature of 165°F.
07 - While chicken simmers, rinse rice in cold water until water runs clear. Bring water or broth and salt to a boil in a saucepan. Add rice, cover, reduce heat to low, and simmer for 15 to 18 minutes until tender. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
08 - Divide rice among plates. Top each portion with a chicken breast and spoon creamy sauce generously over both chicken and rice.

# Expert Advice:

01 -
  • The creamy sauce clings to everything like a warm hug
  • It comes together faster than delivery would arrive
  • Leftovers taste even better the next day
02 -
  • Do not skip the step of rinsing the rice because it removes excess starch and prevents gummy results
  • Letting the chicken rest after searing keeps the juices inside instead of on your cutting board
  • The sauce will continue to thicken as it stands so plan accordingly
03 -
  • Grate your own Parmesan because pre-grated cheese has anti-caking agents that prevent smooth melting
  • Room temperature milk incorporates into the sauce more easily than cold milk
  • A splash of white wine in the sauce adds brightness and depth

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