Name: Creamy Smothered Chicken and Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup long-grain white rice; 2 cups chicken broth; 1 cup heavy cream; 1 cup shredded cheddar cheese; 1/2 cup sour cream; 1 packet ranch seasoning mix; 1/2 teaspoon paprika; 1/2 teaspoon dried thyme; 1/2 cup chopped green onions (for garnish)

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Creamy Smothered Chicken and Rice is the ultimate comfort food I turn to when I want something hearty and satisfying. This dish combines tender, seasoned chicken breasts with fluffy rice, all smothered in a rich, cheesy, and flavorful cream sauce. It’s made in one pan and hits all the right notes for a cozy dinner with minimal fuss.

Why You’ll Love This Recipe

I love how easy it is to bring this meal together with just one skillet, which means fewer dishes for me to clean. The creamy sauce, packed with ranch seasoning, cheddar, and a touch of thyme, gives the dish an indulgent, savory depth. It’s kid-approved, adult-approved, and makes for excellent leftovers the next day. I also enjoy how versatile it is, so I can change it up depending on what I have on hand.

Ingredients

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

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
½ cup sour cream
1 packet ranch seasoning mix
½ teaspoon paprika
½ teaspoon dried thyme
½ cup chopped green onions (for garnish)

Directions

I start by heating olive oil in a large skillet over medium-high heat. I season the chicken breasts with garlic powder, onion powder, salt, and pepper, then sear them for about 3 to 4 minutes per side until they’re golden brown. I remove the chicken and set it aside.
In the same skillet, I add the rice, chicken broth, paprika, and dried thyme. I give it a good stir, then nestle the seared chicken back into the skillet. I cover it, reduce the heat to low, and let it simmer for 15 to 20 minutes, or until the rice is tender and the chicken is fully cooked.
While that simmers, I mix the heavy cream, sour cream, and ranch seasoning in a small bowl. Once the rice is cooked, I pour this creamy mixture over everything.
I sprinkle the shredded cheddar cheese on top, cover again, and let it cook for about 5 more minutes until the cheese is melted and the sauce is bubbling.
Before serving, I like to top it all with chopped green onions for a fresh finish.

Servings and timing

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

Variations

To add a little spice, I sometimes toss in a pinch of cayenne or red pepper flakes.
When I’m in the mood for something different, I switch out cheddar for mozzarella or pepper jack.
I often throw in vegetables like peas, mushrooms, or spinach to bulk it up and add some greens.
For a lower-carb version, I replace the rice with cauliflower rice—just adjust the liquid accordingly.
I’ve also used fresh herbs like thyme or parsley for a brighter flavor when I have them on hand.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. If I need to freeze it, I let it cool first and then keep it in a freezer-safe container for up to 2 months. To reheat, I usually warm it gently in a skillet with a splash of broth or cream to loosen the sauce, or I microwave it in short bursts until heated through.

FAQs

How do I know when the chicken is fully cooked?

I always check with a meat thermometer—the internal temperature should reach 165°F (75°C) to be safe.

Can I use brown rice instead of white rice?

Yes, I can, but brown rice takes longer to cook, so I make sure to add extra broth and extend the simmering time.

What can I use instead of ranch seasoning?

If I run out of ranch seasoning, I make my own with garlic powder, onion powder, dried parsley, dill, and a pinch of salt.

Can I bake this instead of cooking it on the stove?

Yes, I prepare everything in an oven-safe skillet or dish and bake it covered at 375°F for about 25 to 30 minutes.

What goes well with this dish?

It’s a full meal on its own, but sometimes I serve it with a simple side salad or roasted vegetables to balance the richness.

Conclusion

Creamy Smothered Chicken and Rice is a dish I keep coming back to. It’s comforting, flavorful, and easy enough to whip up on a weeknight. Whether I’m feeding the family or just looking for something satisfying, this recipe never lets me down. It’s rich, creamy, and endlessly customizable—perfect for when I want something simple but special.

Creamy Smothered Chicken and Rice

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Author: Sue
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

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Description

Creamy Smothered Chicken and Rice is a comforting one-pan dish featuring tender chicken breasts, fluffy rice, and a rich, cheesy cream sauce infused with ranch seasoning and herbs.

Instructions

Heat olive oil in a large skillet over medium-high heat. Season chicken with garlic powder, onion powder, salt, and pepper. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.
In the same skillet, add rice, chicken broth, paprika, and thyme. Stir to combine, then nestle chicken breasts back in. Cover and simmer on low heat for 15-20 minutes until rice is tender and chicken is cooked through.
In a small bowl, mix heavy cream, sour cream, and ranch seasoning. Pour over the chicken and rice.
Sprinkle shredded cheddar cheese on top, cover, and cook for another 5 minutes until cheese is melted and sauce is creamy.
Garnish with chopped green onions and serve warm.