Description
This Creamy Smothered Chicken and Rice recipe combines tender seared chicken breasts with fluffy rice cooked in savory chicken broth, then smothered in a rich and creamy sauce made from heavy cream, sour cream, ranch seasoning, and melted cheddar cheese. Garnished with fresh green onions, this comforting one-pan dish is perfect for a hearty and flavorful dinner.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Rice and Broth
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Creamy Sauce
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 packet ranch seasoning mix (approx. 1 ounce)
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions (for garnish)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts evenly with garlic powder, onion powder, salt, and pepper. Sear the chicken for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Cook the Rice: In the same skillet, add the long-grain white rice, chicken broth, paprika, and dried thyme. Stir well to combine and deglaze the pan, picking up any brown bits for flavor.
- Simmer: Nestle the seared chicken breasts back into the skillet on top of the rice mixture. Cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 15 to 20 minutes until the rice is tender and the chicken is fully cooked through.
- Make the Creamy Sauce: While the rice and chicken cook, whisk together the heavy cream, sour cream, and ranch seasoning mix in a small bowl until smooth. Pour this creamy mixture evenly over the chicken and rice in the skillet.
- Add Cheese: Sprinkle the shredded cheddar cheese over the saucy chicken and rice. Cover the skillet again and cook for an additional 5 minutes on low heat to allow the cheese to melt completely and the sauce to thicken slightly.
- Garnish & Serve: Remove the skillet from heat, sprinkle chopped green onions over the top, and serve the creamy smothered chicken and rice warm for a comforting, delicious meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich and creamy.
- Use low-sodium chicken broth to better control the salt content.
- Chicken thighs can be used in place of breasts if preferred, but adjust cooking time accordingly.
- Cover the skillet tightly when simmering to ensure rice cooks evenly.
- Feel free to add vegetables like peas or mushrooms for extra nutrition and flavor.
