Creamy Smothered Chicken Rice

If you’re anything like me, there are days when only comfort food will do. You know the kind—something warm, rich, and full of flavor that makes you want to curl up with a big plate and forget about the world for a while. That’s exactly where this Creamy Smothered Chicken Rice comes in. It checks every box: juicy, seasoned chicken, a silky garlic cream sauce, and perfectly tender rice to soak it all up. It’s simple, it’s satisfying, and it’s definitely going into the regular dinner rotation.

This recipe is one of those golden finds that’s both easy enough for a weeknight and special enough to serve to company. It’s not fussy, and it doesn’t require fancy ingredients—just pantry staples and a few fresh additions. And the best part? It comes together in under an hour, start to finish.

Let me tell you a little secret: the first time I made this dish, I wasn’t expecting it to be anything more than a basic creamy chicken dinner. But the way the sauce came together—garlicky, herby, and just the right amount of cheesy—and how it coated every bite of rice and chicken? Game-changer. It was one of those meals where you go back for seconds… and then maybe sneak another spoonful straight from the pan.

So let’s get into it. I’ll walk you through the steps to make this dish come out just right, plus share a few tips along the way.

Ingredients You’ll Need

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tbsp olive oil

• Salt and pepper to taste

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp paprika

For the Cream Sauce:

• 2 tbsp butter

• 3 garlic cloves, minced

• 1 small onion, finely chopped

• 1 ½ cups heavy cream

• 1 cup chicken broth

• 1 cup shredded mozzarella cheese

• ½ tsp black pepper

• Salt to taste

• 1 tbsp chopped fresh parsley (optional)

For the Rice:

• 1 cup long grain white rice

• 2 cups water or chicken broth

• Salt for boiling

STEP-BY-STEP INSTRUCTIONS

STEP 1: Cook the Rice

First things first, let’s get that rice going. This step is super simple and sets the foundation for the whole dish.

In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add a pinch of salt, then stir in 1 cup of long grain white rice. Once it starts to boil again, lower the heat to a gentle simmer, cover the pot, and let it cook for about 15 minutes, or until all the liquid has been absorbed.

Once the rice is done, remove it from the heat and keep the lid on. This allows it to steam and finish cooking through without drying out. Trust me—fluffy rice makes all the difference here.

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STEP 2: Prepare the Chicken

While the rice cooks, it’s time to focus on the chicken. You’ll need 2 boneless, skinless chicken breasts for this. Start by seasoning both sides generously with salt, pepper, garlic powder, onion powder, and paprika. This simple blend adds great depth of flavor without overpowering the creamy sauce we’ll add later.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the chicken and cook for about 6 to 7 minutes per side, or until golden brown and cooked through. You want a nice sear here—that’s where so much flavor comes from. Once the chicken is done, remove it from the skillet and set it aside on a plate. Don’t worry about it cooling down too much—we’ll return it to the sauce in just a bit.

STEP 3: Make the Cream Sauce

Now, in that same skillet (don’t wash it—you want all those tasty browned bits!), melt 2 tablespoons of butter over medium heat. Add the minced garlic and chopped onion, and sauté for about 2 to 3 minutes, or until fragrant and slightly translucent. This is the flavor base of your sauce, and it smells absolutely amazing at this point.

Once everything is soft and fragrant, you’re ready to move on to the next step—building that creamy, dreamy sauce that brings everything together. We’ll get into that in Part 2, along with some handy tips and variations to make it your own.

Alright, welcome back to Part 2 of our cozy comfort food adventure. By now, you’ve got fluffy rice waiting patiently in the pot, and golden, seasoned chicken breasts resting off to the side. Your kitchen is already smelling amazing—but trust me, it’s about to get even better.

This next part is all about the cream sauce—rich, garlicky, and just the right amount of cheesy. It’s what takes this dish from “good weeknight dinner” to “why-don’t-we-make-this-every-week” territory. So let’s pick up right where we left off.

STEP 4: Add Cream and Broth

With your garlic and onion sautéed and fragrant in the skillet, it’s time to bring in the richness.

Pour in 1 ½ cups of heavy cream slowly, stirring as you go to combine everything smoothly. Then add 1 cup of chicken broth to help thin out the sauce just a bit and balance the richness of the cream. Stir everything together gently and bring the mixture to a low simmer. Don’t rush this part—you want everything to heat evenly and come together into a smooth base.

Pro Tip: If you’re using low-sodium chicken broth, you may want to taste the sauce before adding more salt at the end.

STEP 5: Incorporate the Cheese

Once the sauce is gently bubbling, it’s time to stir in the magic ingredient: 1 cup of shredded mozzarella cheese. Add it gradually, stirring constantly, so it melts into the cream and creates a luscious, velvety texture.

Keep stirring until the cheese is fully melted and the sauce is smooth. At this point, season with black pepper (I usually go with about ½ teaspoon) and salt to taste. The sauce should be thick enough to coat the back of a spoon—but still pourable.

Want to kick things up a notch? You can mix in a little grated Parmesan for extra depth or even a dash of crushed red pepper flakes if you like a tiny bit of heat.

STEP 6: Combine and Simmer

Now it’s time to reunite everything. Carefully return the cooked chicken breasts to the skillet, nestling them right into the sauce. Make sure each piece is coated and surrounded by that creamy goodness.

Let the chicken simmer in the sauce for about 5 minutes. This helps reheat the chicken all the way through and allows it to soak up some of that flavor. Plus, it gives the sauce a chance to thicken just a touch more.

If you’re feeling fancy, sprinkle in some chopped fresh parsley at this point. It’s totally optional, but it adds a pop of color and freshness that plays really nicely against the rich, creamy flavors.

STEP 7: Serve It Up

To serve, scoop a generous portion of your fluffy rice onto each plate. Place a chicken breast right on top, then ladle over plenty of that creamy garlic sauce.

This dish is rich and satisfying on its own, but if you want to round it out, it pairs beautifully with something fresh and green—like sautéed green beans, roasted broccoli, or even a crisp side salad.

Helpful Tips and Variations

Use chicken thighs instead of breasts: If you prefer dark meat, boneless skinless thighs work great here. Just adjust the cooking time slightly—they usually take a bit longer to cook through.

Make it gluten-free: This recipe is naturally gluten-free as long as your broth and cheese are, too. Just double-check your labels if you’re cooking for someone with a gluten sensitivity.

Add mushrooms or spinach: Want to sneak in a veggie? Toss in some sliced mushrooms with the garlic and onion or stir in a handful of spinach during the last few minutes of simmering. It bulks up the dish and adds a nice contrast to the richness.

Make it ahead: You can absolutely make the chicken and sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to serve, just reheat gently on the stove while cooking a fresh pot of rice.

Freeze it: While cream sauces don’t always freeze perfectly, this one holds up surprisingly well. Store the chicken and sauce in an airtight container (separately from the rice) for up to 1 month. Thaw overnight in the fridge and reheat slowly to avoid the sauce separating.