Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: For the chicken:; 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; Salt and black pepper to taste; For the rice base:; 1 cup long grain white rice (uncooked); 2 cups chicken broth; 1 tsp paprika; 1 tsp dried thyme; For the creamy smothered sauce:; 1/2 cup heavy cream; 1/4 cup sour cream; 1 packet ranch seasoning mix; 1 cup shredded cheddar cheese; Optional garnish:; Chopped green onions or parsley

Creamy Smothered Chicken and Rice is one of those comforting, all-in-one meals I keep in rotation for busy evenings. Tender, golden-seared chicken breasts sit on a bed of flavorful rice, all smothered in a rich, cheesy cream sauce. It’s cozy, satisfying, and simple enough to make in a single skillet.

Why I Love This Recipe

This dish hits all the right notes for me:

It’s a complete meal—protein, carbs, and creamy goodness—all in one pan.
The sauce is rich and flavorful, but still easy to whip together.
It’s perfect for weeknights, but also feels hearty enough for Sunday dinner.
Leftovers taste amazing the next day.
I can tweak the seasonings and add-ins depending on what I’m craving.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

Boneless, skinless chicken breasts
Olive oil
Garlic powder
Onion powder
Salt and black pepper

For the rice base:

Long grain white rice (uncooked)
Chicken broth
Paprika
Dried thyme

For the creamy smothered sauce:

Heavy cream
Sour cream
Ranch seasoning mix
Shredded cheddar cheese

Optional garnish:

Fresh chopped green onions or parsley

Directions

I start by seasoning the chicken with garlic powder, onion powder, salt, and pepper. Then I heat olive oil in a large skillet over medium heat and sear the chicken on both sides until golden, about 3–4 minutes per side. I set it aside.
In the same skillet, I stir together the uncooked rice, chicken broth, paprika, and thyme. I scrape up any browned bits from the pan for added flavor.
I nestle the chicken breasts back into the skillet on top of the rice, cover, and reduce the heat to low. I let it simmer for 15–20 minutes, or until the rice is tender and the chicken is cooked through.
While it simmers, I mix the cream, sour cream, and ranch seasoning in a small bowl.
Once the rice is cooked, I pour the cream mixture into the skillet and gently stir it in. Then I sprinkle the shredded cheddar over the top, cover again, and let it melt for 5 minutes until everything is hot and creamy.
I garnish with chopped green onions or parsley just before serving.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

I like switching it up sometimes:

Add veggies: I stir in frozen peas or chopped spinach during the last few minutes of cooking.
Use thighs: I swap in boneless, skinless chicken thighs for extra juiciness.
Spice it up: I add red pepper flakes or smoked paprika for a bit of heat.
Cheese change: I use mozzarella or a cheese blend instead of cheddar when I want something milder.

Storage and Reheating

Refrigerate: I store leftovers in an airtight container for up to 3 days.
Freeze: This dish freezes well. I let it cool, then portion it into containers and freeze for up to 2 months.
Reheat: I reheat gently in a skillet with a splash of broth or cream, or use the microwave in short intervals, stirring in between.

FAQs

Can I use brown rice?

Yes, but I adjust the liquid and cooking time—brown rice takes longer and needs more broth to cook through.

What can I use instead of ranch seasoning?

If I don’t have a packet on hand, I mix garlic powder, onion powder, dried dill, parsley, and a pinch of salt as a homemade alternative.

Can I make this dish in the oven?

Absolutely. I prepare it all in an oven-safe skillet, then bake at 375°F (190°C) covered for about 25–30 minutes, or until the rice and chicken are fully cooked.

How do I keep the chicken moist?

I don’t overcook it during the sear—it’ll finish cooking with the rice. Covering the skillet helps lock in moisture too.

Can I make this ahead of time?

Yes. I make the full dish, let it cool, and store it in the fridge. It reheats well the next day and is perfect for leftovers.

Conclusion

Creamy Smothered Chicken and Rice is the kind of cozy, flavorful dinner I turn to when I want something satisfying without a lot of effort. It’s packed with flavor, fills everyone up, and always delivers that home-cooked comfort I’m looking for.