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Creamy Smothered Chicken and Rice
Caroline

Creamy Smothered Chicken and Rice

A comforting Southern-inspired dish featuring juicy pan-seared chicken breasts smothered in a rich, creamy Parmesan sauce with onions, garlic, and thyme — served over fluffy white rice for the ultimate cozy meal.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 plates
Course: Main Course
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 3 tbsp olive oil, divided
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced (optional)
  • 2 tbsp all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1 tsp Dijon mustard
  • 1/2 cup grated Parmesan cheese
  • to taste salt and pepper
  • 2 cups long-grain white rice
  • 4 cups water or chicken broth
  • 1 tsp salt (if using water)
  • 1 tbsp butter
  • as needed fresh parsley, chopped (for garnish)
  • as desired extra Parmesan and cracked black pepper for serving

Equipment

  • Large skillet or sauté pan
  • Medium saucepan
  • whisk
  • wooden spoon
  • cutting board
  • Sharp knife

Method
 

  1. Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden brown and fully cooked (165°F). Remove and cover loosely with foil.
  2. Add remaining olive oil to the same skillet. Sauté onions for 2–3 minutes, then add garlic and mushrooms. Cook until mushrooms are soft and browned. Sprinkle flour over vegetables and stir for 1 minute. Gradually whisk in chicken broth, then add cream, thyme, and Dijon. Simmer for 5 minutes, then stir in Parmesan. Season to taste.
  3. Rinse rice until water runs clear. In a medium saucepan, bring water or broth to a boil with salt and butter. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender. Fluff with a fork.
  4. Return chicken to skillet and spoon sauce over the top. Simmer 2–3 minutes to reheat and combine flavors. Serve over rice and garnish with parsley, Parmesan, and cracked black pepper.

Notes

  • Always let the chicken rest for a few minutes before serving to lock in juices.
  • To thicken the sauce further, add a little more Parmesan or simmer uncovered for 1–2 minutes.
  • For extra depth, deglaze the pan with a splash of white wine before adding the broth.