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Chicken finishes over rice that cooks in the skillet broth. Cream is added after the rice becomes tender so the grain’s cooking liquid is easy to control.
Use ordinary long-grain white rice for this method. Brown, instant and microwave rice have different liquid and timing requirements.
Ingredients and measurements
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 medium onion, finely chopped; 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional); Hot water, a splash at a time only if rice needs more liquid
Preparation and baking
- Stage 1
Season chicken with paprika, salt and pepper. Even out very thick portions so the pieces cook at similar rates.
- Stage 2
Heat oil in a wide, deep skillet with a tight lid. Brown chicken on both sides, then transfer to a plate; it will finish cooking with the rice.
- Stage 3
Soften the onion in the same skillet, then add garlic briefly. Stir in the dry long-grain white rice and the two cups broth, loosening browned bits.
- Stage 4
Bring to a simmer, return chicken and cover. Cook over low heat, beginning checks around twenty minutes. Check rice is tender and chicken centers reach 165°F; timing depends on thickness and the pan.
- Stage 5
If chicken finishes before rice, remove it to a clean plate. If rice is firm and the pan is dry, add a small splash of hot water, cover and continue cooking. Do not add cream to compensate for dry, uncooked rice.
- Stage 6
Once rice is tender, gently fold in cream and warm through. Return any removed cooked chicken and garnish with optional parsley.
Keep it covered during the initial simmer so steam remains available to cook the rice. Check when the first cooking interval is nearly over. Even the thickness before browning. Use temperature rather than a fixed minute count to decide when it is cooked.
Which rice works?
This version cooks dry rice in the same skillet. The separate smothered-chicken guide serves a finished cream sauce over already cooked rice.
Should the lid be lifted often?
Refrigerate leftovers promptly in shallow containers within two hours, or within one hour above 90°F. Keep at 40°F or below and reheat leftovers to 165°F.
What if chicken is thick?
For more recipes to serve alongside, see chicken buttered noodles or healthy cowboy caviar salad. Use that recipe’s own quantities rather than mixing formulas. This is an editorial revision of the archived recipe, with clarified ingredient allocation and preparation checks. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only; it is not the source of the complete formula. Existing photographs are illustrative. Reference: FoodSafety.gov cooking temperatures.
Common Questions About This Recipe
- Which rice works?
Use ordinary long-grain white rice for this method. Brown, instant and microwave rice have different liquid and timing requirements.
- Should the lid be lifted often?
Keep it covered during the initial simmer so steam remains available to cook the rice. Check when the first cooking interval is nearly over.
- What if chicken is thick?
Even the thickness before browning. Use temperature rather than a fixed minute count to decide when it is cooked.
- Is this smothered chicken over rice?
This version cooks dry rice in the same skillet. The separate smothered-chicken guide serves a finished cream sauce over already cooked rice.