Can I use bone-in chicken instead of boneless?

Yes! Just be sure to adjust the cooking time. Bone-in chicken may take 10–15 minutes longer to fully cook. Use a meat thermometer to ensure it hits 165°F (74°C).

Can I make this dish ahead of time?

Definitely. Cook as directed, cool completely, then store in the fridge for up to 3 days. Reheat gently with a splash of broth or milk to loosen up the sauce.

What can I use instead of heavy cream or milk?

You can use unsweetened almond milk, oat milk, or even evaporated milk. For extra creaminess, stir in a spoonful of sour cream or Greek yogurt at the end.

How do I prevent the sauce from becoming lumpy?

Stir the rice and liquids well before adding the chicken back in. Keep the heat low once simmering and avoid boiling. Use warm milk or cream if possible.

Can I make this dish gluten-free?

Yes! The ingredients are naturally gluten-free, but always double-check your broth and seasonings to be sure.

What cheese works best in the sauce?

Shredded cheddar, mozzarella, or Monterey Jack all melt smoothly. For more flavor, try a mix of cheddar and Parmesan.

Is there a way to make this dish healthier?

Totally! Use brown rice (just increase cook time), low-sodium broth, and swap heavy cream for low-fat milk or a dairy-free option. Add in veggies like spinach or zucchini.

Can I add mushrooms or other vegetables?

Absolutely. Sauté sliced mushrooms, bell peppers, or even frozen peas along with the onion and garlic for extra flavor and nutrition.

Creamy Smothered Chicken and Rice

Ingredients

Scale

2 tablespoons olive oil
4 boneless, skinless chicken thighs (or breasts)
Salt and black pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup long-grain white rice
2 cups chicken broth
1 cup milk (or heavy cream)
1 small onion, diced
2 cloves garlic, minced
1/2 cup shredded cheddar or mozzarella (optional)
Fresh parsley for garnish

Instructions

Season chicken with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden, then remove and set aside.
In the same pan, sauté diced onion and minced garlic for about 2 minutes until fragrant.
Stir in rice, chicken broth, and milk. Bring to a simmer.
Return chicken to the pan. Cover, reduce heat to low, and simmer for 20–25 minutes until rice is tender and chicken is cooked through.
If using cheese, sprinkle it over the top, cover, and let it melt for 2 minutes.
Garnish with chopped fresh parsley and serve hot.

Notes

For extra veggies, stir in frozen peas or chopped spinach in the last 5 minutes of cooking. Great with turkey or brown rice too (just increase cook time).

Author: Clara
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: One-Pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 750mg
Fat: 26g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 30g
Cholesterol: 120mg

Keywords: chicken and rice, creamy chicken, one-pan dinner, weeknight recipe