Easy Smothered Chicken And Rice
This Easy Smothered Chicken and Rice is the ultimate one-pan comfort food! Tender chicken and fluffy rice are simmered in a rich, savory cream sauce for a cozy weeknight meal the whole family will love.
Equipment
- Large skillet or Dutch oven
- Whisk
Ingredients
For the Chicken and Rice:
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or whole milk
- 1 tablespoon butter
- 1 cup sliced mushrooms optional
For the Smothered Sauce:
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
- Fresh chopped parsley, for garnish
Instructions
Sear the chicken and build the base
- Season the chicken generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 4-5 minutes per side until a deep golden-brown crust forms. Transfer the chicken to a plate, let it rest, then cut into bite-sized pieces and set aside.
- Lower the heat to medium and add the butter to the same skillet. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. If using, add the mushrooms and cook for 3-4 minutes until they have released their moisture and started to brown.
- Add the rice to the skillet and stir constantly for 1-2 minutes to toast the grains until they are slightly glossy and aromatic.
Make the creamy sauce
- In a separate bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, paprika, and optional cayenne pepper until smooth.
- Pour the chicken broth and heavy cream into the skillet with the rice. Stir in the prepared sauce mixture until everything is well combined and the liquid is creamy.
Simmer until tender
- Return the diced chicken to the skillet, tucking it into the rice mixture. Bring the skillet to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes. Cook until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (reaches 165°F).
Rest and serve
- Remove the skillet from the heat and let it rest, uncovered, for 5 minutes. This allows the sauce to settle and thicken. Garnish with fresh parsley before serving.
Notes
Tip for Success: Toasting the rice for a minute or two before adding liquids adds a nutty flavor and helps the grains stay separate and fluffy.
Perfectly Cooked Chicken: Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F. This guarantees it's both safe to eat and perfectly juicy, not dry.
Troubleshooting: If your rice is still hard after the cooking time, the heat may have been too high. Add 1/4 cup of hot chicken broth, cover, and continue to cook on low for another 5-10 minutes.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce and restore its creamy texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 655kcalCarbohydrates: 45gProtein: 40gFat: 35gSaturated Fat: 15gCholesterol: 150mgSodium: 950mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 2mg
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