Description
This Best Smothered Chicken and Rice recipe is a one-pot comfort food dish that’s rich, flavorful, and incredibly satisfying. Tender, juicy chicken breasts or thighs are smothered in a creamy, savory sauce and served over fluffy rice, making it a perfect meal for busy weeknights or cozy family dinners. The creamy sauce is made with a blend of savory seasonings, onions, garlic, and a touch of cream, resulting in a decadent dish that’s full of flavor. It’s a complete meal that’s sure to please everyone around the table!
Ingredients
For the Chicken and Rice:
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4 boneless, skinless chicken breasts or thighs
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1 tablespoon olive oil
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Salt and pepper to taste
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1 medium onion, chopped
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2 cloves garlic, minced
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1 cup long-grain white rice
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2 cups chicken broth (low-sodium preferred)
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1/2 cup heavy cream or milk
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1 tablespoon butter
For the Smothered Sauce:
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1 can (10.5 oz) cream of chicken soup (or homemade)
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1/2 cup sour cream
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (optional, for a kick)
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Fresh parsley (for garnish)
Instructions
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Prepare the Chicken:
Season the chicken breasts or thighs with salt and pepper on both sides. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until browned. Remove the chicken from the skillet and set aside. -
Cook the Rice:
In the same skillet, add butter and let it melt. Add the chopped onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the rice and cook, stirring constantly, for 1-2 minutes to lightly toast it. -
Make the Sauce:
In a bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne pepper (if using). Stir until smooth. -
Combine Everything:
Add the chicken broth and heavy cream to the skillet with the rice and bring it to a simmer. Stir in the prepared sauce mixture and return the chicken to the skillet, nestling it into the rice mixture. -
Simmer and Cook:
Reduce the heat to low, cover the skillet, and let everything simmer for about 20-25 minutes, or until the chicken is cooked through (165°F/74°C) and the rice is tender and has absorbed most of the liquid.
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Serve:
Remove the skillet from the heat. Sprinkle fresh parsley over the dish for a burst of color. Serve the smothered chicken and rice directly from the skillet, spooning the creamy sauce and rice over the chicken.
Notes
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Chicken Option: You can use bone-in, skinless chicken breasts or thighs if you prefer, but adjust the cooking time as bone-in chicken takes longer to cook.
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Rice Type: If you want a heartier meal, you can substitute the white rice for brown rice, but it will require extra liquid and a longer cooking time.
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Thickening the Sauce: If the sauce is too thin, you can stir in a tablespoon of cornstarch mixed with a little water to thicken it up.
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Make it Spicy: For a spicy kick, you can add some diced jalapeños or extra cayenne pepper to the sauce.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Main Course, Comfort Food
- Method: Skillet, One-Pot
- Cuisine: American
Keywords: Smothered Chicken, Chicken and Rice, Creamy Chicken, Comfort Food, Easy Chicken Recipe, One-Pot Meal