Description
Creamy Smothered Chicken and Rice is a comforting one-pan meal featuring tender, seared chicken breasts nestled on a bed of flavorful rice cooked in chicken broth and herbs. Finished with a rich mixture of heavy cream, sour cream, ranch seasoning, and melted cheddar cheese, this dish is garnished with fresh green onions for a delightful, creamy, and cheesy dinner that’s easy to prepare in just 40 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 packet ranch seasoning mix (about 1 ounce)
- 1 cup shredded cheddar cheese
Garnish
- 1/2 cup chopped green onions
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with garlic powder, onion powder, salt, and pepper. Place the chicken in the hot skillet and sear for 3-4 minutes on each side until golden brown. Once seared, remove the chicken from the skillet and set aside.
- Cook the Rice: Using the same skillet, add the uncooked long-grain white rice, chicken broth, paprika, and dried thyme. Stir well to combine and scrape the bottom of the skillet to incorporate any browned bits from searing the chicken.
- Simmer: Nestle the seared chicken breasts back into the skillet over the rice mixture. Cover the skillet and reduce the heat to low. Let everything simmer gently for 15 to 20 minutes until the rice is tender and the chicken is fully cooked through (internal temperature should reach 165°F / 74°C).
- Make the Creamy Sauce: While the chicken and rice are cooking, whisk together the heavy cream, sour cream, and ranch seasoning mix in a small bowl until smooth and combined. Pour this creamy sauce evenly over the chicken and rice in the skillet.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the sauced chicken and rice. Cover the skillet again and cook for an additional 5 minutes, or until the cheese has melted completely and the sauce is bubbly.
- Garnish & Serve: Remove the skillet from heat. Garnish the dish with freshly chopped green onions to add a burst of color and freshness. Serve the creamy smothered chicken and rice warm, directly from the skillet for a hearty and satisfying meal.
Notes
- For extra flavor, marinate the chicken breasts in the garlic and onion powders, salt, and pepper for 15-30 minutes before searing.
- Use low-sodium chicken broth if you want to control the salt content.
- Substitute heavy cream with half-and-half or coconut cream for a lighter or dairy-free option, but the sauce will be less rich.
- If you prefer spicier, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stove or microwave.
