Description
This Creamy Smothered Chicken and Rice recipe combines tender seared chicken breasts with flavorful seasoned rice cooked in chicken broth, topped with a rich and creamy sauce made from heavy cream, sour cream, ranch seasoning, and melted cheddar cheese. Finished with fresh green onions for a burst of flavor, this comforting skillet dish is perfect for an easy and satisfying weeknight meal.
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 Seasoning
- 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 (about 1 ounce)
- 1 cup shredded cheddar cheese
Garnish
- 1/2 cup chopped green onions
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. Place the chicken in the hot skillet and sear each side for 3 to 4 minutes until golden brown. Once seared, remove the chicken from the skillet and set aside.
- Cook the Rice: In the same skillet, add the uncooked long-grain white rice. Pour in the chicken broth and add paprika and dried thyme. Stir the mixture well to combine and scrape up any browned bits from the chicken to add flavor.
- Simmer: Nestle the seared chicken breasts back into the skillet, making sure they are partially submerged in the liquid with the rice. Cover the skillet with a lid and reduce the heat to low. Let it simmer gently for 15 to 20 minutes, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F (74°C).
- Make the Creamy Sauce: While the chicken and rice finish cooking, whisk together the heavy cream, sour cream, and ranch seasoning mix in a small bowl until smooth. Pour this creamy sauce evenly over the chicken and rice in the skillet.
- Add Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the creamy mixture. Cover the skillet again and cook for an additional 5 minutes over low heat, allowing the cheese to melt and the sauce to thicken slightly.
- Garnish & Serve: Remove the skillet from heat. Sprinkle the top with chopped green onions for a fresh burst of flavor and color. Serve the creamy smothered chicken and rice warm, straight from the skillet for a comforting and delicious meal.
Notes
- You can substitute the chicken breasts with boneless, skinless thighs for a juicier result.
- If you prefer a lighter dish, use half-and-half instead of heavy cream, but the sauce will be less rich.
- For extra flavor, add minced garlic when sautéing the chicken or sprinkle some smoked paprika for a smoky twist.
- This dish can be made gluten-free by ensuring the ranch seasoning mix does not contain gluten.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in the microwave or on the stovetop.
