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Creamy Skillet Smothered Chicken and Rice

A comforting one-pan dish featuring tender chicken, flavorful rice, and a rich cream sauce, perfect for family dinners with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup long grain white rice
  • 2 cups chicken broth Can substitute with vegetable broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Season the chicken breasts with salt and pepper and add to the skillet. Cook until golden brown on both sides and cooked through, about 7-8 minutes per side. Remove chicken and set aside.
  3. In the same skillet, add onions and garlic, sautéing until soft.
  4. Stir in mushrooms and cook until they are tender.
  5. Add the rice and stir for a minute to toast it slightly.
  6. Pour in the chicken broth and bring to a boil.
  7. Reduce heat, cover, and simmer for 15 minutes or until rice is cooked.
  8. Stir in heavy cream and return the chicken to the skillet.
  9. Simmer for an additional 5 minutes until everything is heated through.
  10. Garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat with a splash of chicken broth or cream to keep it creamy.