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A bowl of creamy Smothered Chicken and Rice, garnished with fresh green parsley. The chicken pieces are coated in a rich gravy with a smooth texture, resting on top of the rice.

Smothered Chicken and Rice

A comforting one-pan meal with tender chicken, creamy rice, and a savory sauce—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil for searing chicken
  • Salt and pepper to taste for seasoning
  • 4 boneless skinless chicken breasts or thighs (choose your preference)
  • 1 medium onion chopped (for flavor base)
  • 2 cloves garlic minced (adds depth of flavor)
  • 1 cup long-grain white rice toasting enhances flavor
  • 2 cups low-sodium chicken broth for cooking rice
  • ½ cup heavy cream or whole milk for creaminess
  • 1 tablespoon butter for sautéing
  • 1 cup sliced mushrooms optional for added richness
  • 1 can 10.5 oz cream of chicken soup (for the smothered sauce)
  • ½ cup sour cream adds tangy richness
  • 1 teaspoon garlic powder for seasoning
  • 1 teaspoon onion powder for seasoning
  • 1 teaspoon dried thyme herbal flavor
  • ½ teaspoon paprika adds color and mild flavor
  • ¼ teaspoon cayenne pepper optional for heat
  • Fresh chopped parsley for garnish

Method
 

  1. Season the chicken with salt and pepper on both sides.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. Remove the chicken from the skillet, rest briefly, then dice into bite-sized pieces. Set aside.
  3. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2–3 minutes, or until softened. Add the minced garlic and cook for another 30 seconds. If using mushrooms, add them now and sauté for 3–4 minutes.
  4. Stir in the rice and toast it for 1–2 minutes, stirring constantly, until lightly golden.
  5. In a separate bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne (if using) until smooth.
  6. Pour the chicken broth and heavy cream (or milk) into the skillet. Stir in the sauce mixture and combine everything. Add the diced chicken back to the skillet and nestle it into the rice. Bring to a gentle simmer.
  7. Reduce the heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender, the chicken reaches 165°F, and most of the liquid is absorbed.
  8. Remove from heat and let the dish sit, uncovered, for 5 minutes. Garnish with fresh parsley. Serve hot, spooning the sauce and rice over the chicken.

Nutrition

Calories: 560kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 900mgPotassium: 750mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 8mgCalcium: 6mgIron: 15mg

Notes

A hearty, flavorful dish perfect for busy nights. Toasting the rice adds depth to the flavor.

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