Description
Creamy Smothered Chicken and Rice is a comforting, one-pan meal featuring tender seared chicken pieces simmered in a rich, creamy sauce with aromatic herbs and spices. Combined with fluffy long-grain rice and optional mushrooms, this dish offers a hearty, flavorful supper perfect for weeknights or cozy dinners.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
Vegetables & Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (optional)
Rice & Liquids
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream or whole milk
Sauce
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Garnish
- Fresh chopped parsley
Instructions
- Season and Sear Chicken: Season the chicken breasts or thighs generously with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 4 to 5 minutes on each side, until golden brown and cooked through. Remove from skillet, let rest briefly, then dice into bite-sized pieces and set aside.
- Sauté Aromatics and Toast Rice: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for another 30 seconds. If using mushrooms, add them now and sauté for 3 to 4 minutes until tender. Add in the rice and toast it by stirring constantly for 1 to 2 minutes.
- Prepare Sauce Mixture: In a separate bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, paprika, and cayenne pepper (if using) until the mixture is smooth and evenly combined.
- Add Liquids and Combine: Pour the chicken broth and heavy cream (or milk) into the skillet with the rice mixture. Stir to combine thoroughly, then mix in the prepared sauce mixture. Return the diced chicken pieces to the skillet, nestling them into the rice and sauce.
- Simmer Covered: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 20 to 25 minutes, or until the rice is tender, the chicken reaches an internal temperature of 165°F, and most of the liquid has been absorbed.
- Rest and Garnish: Remove the skillet from heat and let the dish sit uncovered for 5 minutes to thicken slightly. Garnish with fresh chopped parsley and serve hot, spooning the creamy sauce and rice over the chicken pieces for a satisfying meal.
Notes
- Using chicken breasts or thighs works equally well; thighs offer a juicier texture.
- White rice is preferred for even cooking; avoid quick-cooking or pre-cooked rice.
- Mushrooms add earthiness but are optional for those who prefer a simpler dish.
- Adjust cream and sour cream based on desired creaminess and richness.
- For a spicier dish, increase the cayenne pepper or add a dash of hot sauce.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- Ensure chicken is cooked to 165°F internally for food safety.
