Description
Creamy Smothered Chicken Rice is a rich, one-pan dinner that’s quick enough for weeknights yet cozy enough to feel special. Golden-seared chicken is smothered in a creamy Dijon-spiked sauce, then served over fluffy rice that soaks up every drop of flavor. This comforting skillet meal is hearty, simple to make, and guaranteed to win over your family.
Ingredients
2 boneless, skinless chicken breasts (about 450 g)
Salt and pepper, to taste
1 tbsp (15 ml) olive oil
1 onion, diced (about 150 g)
3 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
1 tbsp (15 g) Dijon mustard
1 tsp (2 g) paprika
½ tsp (1.5 g) garlic powder
½ tsp (1.5 g) onion powder
1 cup (100 g) shredded cheddar or mozzarella cheese
2 cups (400 g) cooked jasmine or basmati rice
Fresh parsley, chopped, for garnish
Instructions
Pat chicken dry and season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Sear chicken 5–7 minutes per side until golden and cooked through (165°F/74°C). Remove and set aside.
In the same skillet, sauté onion for 3–4 minutes until soft. Add garlic and cook for 1 minute.
Deglaze with chicken broth, scraping up browned bits.
Lower heat and stir in cream, Dijon mustard, paprika, garlic powder, and onion powder. Simmer 5 minutes until thickened.
Stir in shredded cheese until smooth and creamy. Thin with extra broth if needed.
Return chicken to skillet, spooning sauce over top. Simmer 3–4 minutes.
Plate rice, top with chicken and plenty of sauce, and garnish with parsley.
Notes
Don’t rush the sear—let the chicken form a golden crust for maximum flavor.
Leftover rice works best—it absorbs sauce better than fresh.
Use chicken thighs for a juicier option.
Mozzarella gives stretchiness; cheddar adds sharpness.
For veggies, stir in peas or spinach before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan Skillet
- Cuisine: American