Creamy Smothered Chicken and Rice with Vegetables Recipe

Introduction

Smothered Chicken and Rice is a comforting, one-pan meal perfect for busy weeknights. Tender chicken breasts are cooked in a creamy sauce with mushrooms, onions, and broccoli, then served over fluffy rice for a satisfying, flavorful dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 1 cup heavy cream
• Salt and pepper to taste
• 1 onion, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Step 1: Season the chicken breasts with salt and pepper on both sides.
2. Step 2: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove chicken and set aside.
3. Step 3: In the same skillet, add the chopped onion and sliced mushrooms. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the rice and toast it lightly with the vegetables for 2 minutes.
5. Step 5: Add the heavy cream and 1 ¾ cups of water or chicken broth to the skillet. Stir well and bring to a simmer.
6. Step 6: Return the chicken breasts to the skillet, nestling them into the rice mixture. Scatter the broccoli florets on top.
7. Step 7: Cover the skillet and cook on low heat for 18-20 minutes, or until the rice is tender and the chicken is cooked through.
8. Step 8: Remove from heat and let rest for a few minutes. Garnish with fresh parsley before serving.

Tips & Variations

• For extra flavor, use chicken broth instead of water when cooking the rice.
• Add a pinch of smoked paprika or thyme to the sauce for a subtle herbaceous note.
• Swap broccoli for green beans or asparagus depending on what you have on hand.
• If you prefer a thicker sauce, stir in a teaspoon of cornstarch mixed with a little cold water before simmering.

Storage

Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through, adding a splash of cream or broth if the sauce seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but cooking time will be longer. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Is it possible to make this recipe dairy-free?

Absolutely. Substitute the heavy cream with coconut milk or a dairy-free cream alternative for a similar texture and flavor.

Creamy Smothered Chicken and Rice with Vegetables Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

A comforting and flavorful one-pan dish featuring tender boneless chicken breasts smothered in a creamy sauce with mushrooms, onions, and broccoli, served over perfectly cooked long-grain rice. This effortless meal combines rich textures and hearty ingredients for a satisfying home-cooked dinner.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 4 boneless, skinless chicken breasts
• 1 onion, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 tablespoon olive oil

Rice and Sauce

• 1 cup long-grain rice
• 1 cup heavy cream
• Salt and pepper to taste

Garnish

• Fresh parsley for garnish

Instructions

1. Prepare Ingredients: Begin by chopping the onion, slicing the mushrooms, mincing the garlic, and cutting broccoli into florets. Pat the chicken breasts dry with paper towels and season them with salt and pepper on both sides.
2. Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 5-6 minutes on each side or until golden brown and nearly cooked through. Remove chicken from the skillet and set aside.
3. Sauté Vegetables: In the same skillet, add chopped onion and garlic, sauté for 2-3 minutes until fragrant and softened. Then add mushrooms and broccoli florets, cooking for another 5 minutes until vegetables are tender.
4. Add Rice and Sauce: Stir in the uncooked long-grain rice to the skillet and coat it with the veggie mixture. Pour in the heavy cream and season with additional salt and pepper. Stir thoroughly to combine all ingredients.
5. Simmer Covered: Return the chicken breasts to the skillet, nestling them into the creamy rice and vegetable mixture. Cover with a lid and reduce the heat to low. Let it simmer gently for about 20 minutes or until the rice is fully cooked and the chicken reaches an internal temperature of 165°F (74°C).
6. Finish and Garnish: Remove from heat and let sit covered for 5 minutes to allow flavors to meld. Garnish with freshly chopped parsley before serving.

Notes

• For a lighter version, substitute heavy cream with half-and-half or a lower-fat milk alternative.
• If fresh broccoli is unavailable, frozen broccoli works well—add it a few minutes earlier to ensure it cooks through.
• Ensure the chicken is fully cooked by checking the internal temperature with a meat thermometer.
• This dish can be prepared in advance; simply reheat gently on the stovetop before serving.
• Adding a sprinkle of shredded cheese on top before serving adds extra richness.

Keywords: smothered chicken, creamy chicken and rice, chicken with mushrooms, one-pan chicken recipe, broccoli chicken dinner