Smothered Chicken and Rice

Ingredients

For 4 servings, you’ll need:

• 4 boneless, skinless chicken breasts (or thighs), cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• Salt and black pepper, to taste
• 1/2 teaspoon paprika (optional, for flavor and color)
• Fresh parsley, chopped (for garnish)
• 3 cups cooked rice (white, brown, or your favorite variety)

Smothered chicken recipes often use boneless chicken pieces, onion, garlic, broth, cream or milk, and herbs in a single pan, while smothered chicken and rice bakes sometimes combine chicken and rice in the same dish. Your version separates the cooked rice and uses the pan sauce to cover it, which matches some “creamy smothered chicken served over rice” approaches.​

Step-by-step instructions

Prep the ingredients

1. Dice the onion and mince the garlic.
2. Cut the chicken into bite-sized chunks and season with salt, pepper, and paprika (if using).

Seasoning the chicken pieces ahead of searing is a common step in smothered chicken and skillet chicken recipes to build flavor from the start.​

Sear the chicken

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the chicken in a single layer and cook for about 4–5 minutes, turning as needed, until browned on all sides. The chicken does not need to be fully cooked yet; it will finish in the sauce.
3. Remove the browned chicken from the pan and set aside.

Searing chicken to develop color and fond in the pan is emphasized in many smothered chicken recipes as key to deep flavor.​

Sauté the aromatics

1. In the same skillet, add a little more oil if needed.
2. Add the diced onion and sauté for 3–4 minutes, until softened and lightly golden.
3. Add the minced garlic and cook for another 30 seconds, just until fragrant.

Cooking onion and garlic in the same pan used to sear the meat is standard in smothered chicken and cream-sauce skillet recipes.​

Deglaze and build the sauce

1. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Those bits (“fond”) are repeatedly called out in skillet chicken recipes as flavor gold.​
2. Stir in the heavy cream.
3. Bring the mixture to a gentle simmer over medium heat.

Many creamy smothered chicken recipes combine broth and cream (or milk) in the pan after sautéing aromatics to form a rich sauce that thickens slightly as it simmers.​

Simmer the chicken in the sauce

1. Return the browned chicken and any juices to the skillet.
2. Reduce heat to low, cover, and let simmer for 10–12 minutes, or until the chicken is cooked through (165°F / 74°C internally) and the sauce has thickened slightly.
3. Taste and adjust seasoning with additional salt and pepper if needed.

Smothered chicken recipes emphasize gentle simmering so the chicken stays tender and the sauce can thicken without curdling.​

Serve over rice

1. Warm the cooked rice if needed (on the stovetop, in the microwave, or in a steamer).
2. Spoon rice into bowls or plates.
3. Ladle the smothered chicken and creamy sauce over the rice.
4. Garnish with chopped fresh parsley and serve hot.

Many smothered chicken recipes recommend serving the chicken and sauce over rice, mashed potatoes, or pasta, with rice being a classic pairing.​