Creating Creamy Smothered Chicken and Rice is a straightforward process. Follow these easy steps to ensure your dish turns out perfectly:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Sauté the Chicken: In a large oven-safe skillet, heat olive oil over medium heat. Season both sides of the chicken breasts with salt, pepper, and paprika. Sear them in the skillet for about 5-6 minutes per side until golden brown. Remove and set aside.
3. Sauté the Onions and Garlic: In the same skillet, add chopped onions. Sauté for 2-3 minutes until they turn translucent. Add minced garlic and sauté for an additional minute.
4. Add Rice: Stir in the rice, allowing it to toast for about 2 minutes, coating it with the oil and onion mixture.
5. Pour in Chicken Broth: Slowly add the chicken broth to the skillet, scraping the bottom to release any flavorful bits stuck to the pan.
6. Return Chicken: Nestle the seared chicken breasts back into the skillet, ensuring they are partially submerged in the broth.
7. Simmer: Bring the mixture to a gentle simmer. Cover the skillet with a lid and reduce heat to low. Cook for 20-25 minutes until the rice is tender and the liquid is absorbed.
8. Make it Creamy: Once the rice is cooked, stir in the heavy cream until well combined and creamy.
9. Bake: Transfer the skillet to the preheated oven and bake for an additional 10 minutes. This helps meld the flavors together and makes the dish even creamier.
10. Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and serve hot.

Follow these instructions closely to achieve a mouthwatering Creamy Smothered Chicken and Rice that is sure to impress!