Smothered Chicken and Rice – The Ultimate One-Pan Comfort Meal!
Looking for a cozy, satisfying, and easy dinner that’ll wow your family or guests? This creamy, cheesy Smothered Chicken and Rice is a one-pan wonder packed with rich flavors, tender chicken, and melt-in-your-mouth cheesy rice. Perfect for busy weeknights or weekend indulgence – this is comfort food at its finest!
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
For the Rice Base:
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2½ cups chicken broth
- ½ cup heavy cream
For the Cheesy Finish:
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Fresh chopped parsley (optional, for garnish)
Step-by-Step Directions:
1. Preheat & Season the Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry and season both sides generously with salt, pepper, garlic powder, onion powder, paprika, thyme, and oregano. This dry rub adds a rich layer of flavor before any cooking begins.
2. Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the chicken breasts in and sear for 3–4 minutes on each side until they develop a golden crust. No need to cook them fully – just brown the outsides. Remove the chicken and set aside.
3. Build the Flavor Base:
In the same skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent and tender (about 3–4 minutes). Stir in the minced garlic and cook for another 30 seconds, until fragrant. This aromatic base sets the stage for rich flavor in the rice.
4. Toast the Rice:
Add the uncooked rice directly to the skillet. Stir well and let it toast for 1–2 minutes to absorb the butter and onion-garlic flavor. This step adds a subtle nuttiness to the final dish.
5. Simmer with Broth:
Pour in the chicken broth and stir to combine. Bring the mixture to a light simmer. This is where all the magic starts to happen.
6. Add Chicken & Bake:
Nestle the seared chicken breasts back into the rice mixture. Spoon a bit of the broth over the tops. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven. Bake for 25–30 minutes, or until the chicken is fully cooked (internal temperature should hit 165°F) and the rice is soft and fluffy.
7. Make It Creamy & Cheesy:
Remove the skillet from the oven. Carefully lift the lid and stir the heavy cream into the rice. Sprinkle cheddar and mozzarella evenly over the dish. Cover again and let sit for 5 minutes – the residual heat will melt the cheese into gooey perfection.
Optional Add-Ons:
- Veggies? Add peas, spinach, or diced carrots for color and nutrition.
- Spice it up: Add red pepper flakes or a few dashes of hot sauce if you like heat.
- Swap meats: Try boneless thighs for more tenderness or even turkey breast for a leaner option.
Serving Suggestions:
Serve it hot, garnished with freshly chopped parsley. Pair it with a crisp green salad or roasted vegetables for a complete meal. This dish is rich enough to stand on its own, but a crusty piece of bread to scoop up that creamy rice? Yes, please.
Timing Breakdown:
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: 50–55 minutes
- Yields: 4–6 servings
- Calories: ~450–500 per serving
Why You’ll Love This Recipe:
- One-pan means minimal cleanup!
- Super creamy, cheesy, and full of flavor.
- Perfect for meal prep – it reheats like a dream.
- Family-friendly and picky-eater approved!