Description
This comforting Smothered Chicken and Rice recipe features tender chicken breasts seared to golden perfection and baked in a creamy, flavorful sauce with savory herbs and tender rice. Perfect for a cozy family dinner, this one-pan meal combines a rich blend of onion, garlic, thyme, and fresh parsley for a satisfying dish that’s both easy to prepare and delicious.
Ingredients
Scale
Chicken
- 4 chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
Rice and Sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain rice (uncooked)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper, to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). This ensures the oven is ready to cook the chicken and rice evenly after searing.
- Sear Chicken: Heat olive oil in an oven-safe skillet over medium heat. Season the chicken breasts with salt and pepper, then sear each side for 3–4 minutes until they develop a golden crust. Remove the chicken and set aside to keep warm.
- Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes until they soften and release their aroma, building a flavorful base for the sauce.
- Toast Rice: Stir in the uncooked long-grain rice, sautéing it with the onion and garlic for about 1 minute. This helps to slightly toast the rice, enhancing its nutty flavor.
- Add Liquids and Seasoning: Pour in the chicken broth and heavy cream. Sprinkle in thyme, then season with additional salt and pepper to taste. Stir well to combine all ingredients evenly.
- Combine Chicken and Sauce: Nestle the seared chicken breasts back into the skillet, placing them on top of the rice and sauce mixture. Spoon some sauce over the chicken to keep it moist.
- Bake Covered: Cover the skillet with a lid or foil and bake in the preheated oven for 25–30 minutes. This allows the chicken to cook thoroughly and the rice to absorb the creamy sauce until tender.
- Garnish and Serve: Once cooked, remove the skillet from the oven. Sprinkle the chopped fresh parsley over the dish for a burst of color and fresh flavor. Serve the smothered chicken and rice warm to enjoy its comforting textures and rich taste.
Notes
- Ensure the chicken breasts are of similar thickness for even cooking.
- Use an oven-safe skillet to easily transfer from stovetop to oven.
- Covering while baking keeps the moisture locked in, preventing the chicken and rice from drying out.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
