creamy one-pot chicken and rice dish with parsley garnish served in a white bowl on marble surface

Hearty Creamy Smothered Chicken Rice

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One-Pan Comfort: Smothered Chicken and Rice You’ll Love

These cozy one-pan smothered chicken and rice dishes allow you to enjoy a comforting meal without the fuss of multiple pots and pans. Not only is it an easy recipe for weeknight dinners, but it’s also a family-friendly favorite that’s ready in just under 30 minutes. Let me take you back to a day in my kitchen, where I whipped up this delightful meal for my family. The aroma of garlic and herbs filled the air, and I couldn’t wait to see their smiling faces as I served this warm, hearty dish.

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One-Pan Smothered Chicken and Rice

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A cozy one-pan chicken and rice dish that’s ready in under 30 minutes, perfect for weeknight dinners.

  • Author: anytimesrecipegmail-com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten-Free

Ingredients

Scale
  • 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)
  • 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

  1. Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the chicken for 4-5 minutes on each side until golden brown. Remove from skillet and set aside.
  2. In the same skillet, melt the butter over medium heat and add the chopped onion. Cook for 2-3 minutes until soft, then add the minced garlic and cook for another 30 seconds. If using mushrooms, add them now and cook for 3-4 minutes.
  3. Stir in the rice and toast for 1-2 minutes while stirring constantly.
  4. In a bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne until smooth.
  5. Pour in the chicken broth and cream (or milk). Stir in the sauce mixture until fully combined. Add the diced chicken back into the skillet.
  6. Bring to a gentle simmer, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is mostly absorbed.
  7. Remove from heat and let sit uncovered for 5 minutes. Garnish with chopped parsley and serve hot.

Notes

Make sure the chicken reaches an internal temperature of 165°F. Feel free to substitute heavy cream for a lighter option or add other vegetables for extra nutrition.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 4g
  • Sodium: 900mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 30g
  • Cholesterol: 100mg

A warm hug from my kitchen to yours. Hope this dish brings you Joy 🙂

Why You’ll Fall for This Chicken and Rice Dish

Trust me, there’s nothing better than a hearty meal that requires minimal cleanup! This one-pan wonder is packed with tender chicken, creamy sauce, and flavorful rice that will leave your loved ones asking for seconds. Plus, it’s all made in one skillet, so you can spend less time washing dishes and more time enjoying your meal together.

How to Make One Pan Smothered Chicken and Rice

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)

Directions:

  1. Season the chicken with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the chicken for 4–5 minutes on each side until golden brown. Remove from the skillet and rest briefly before dicing into bite-sized pieces. Set aside.
  2. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2–3 minutes until soft. Add the minced garlic and cook for an additional 30 seconds. If you’re using mushrooms, toss them in now and cook for 3–4 minutes.
  3. Stir in the rice and toast for 1–2 minutes while stirring constantly.
  4. In a bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne (if using) until smooth.
  5. Pour in the chicken broth and cream (or milk). Stir in the sauce mixture until fully combined. Add the diced chicken back into the skillet, nestling it into the rice. Bring to a gentle simmer.
  6. Reduce the heat to low, cover, and let it simmer for 20–25 minutes or until the rice is tender, the chicken is cooked through, and the liquid is mostly absorbed.
  7. Remove from heat and let it sit uncovered for 5 minutes. Garnish with chopped parsley and serve hot, spooning the sauce and rice over the chicken.

Serving Suggestions for Smothered Chicken and Rice

Serve this comforting dish straight from the pan to the table for a family-friendly feast. Pair it with a simple green salad or some roasted vegetables for added color and crunch. It’s the perfect way to make a weeknight meal extra special!

Storing Your Leftovers

Any leftover smothered chicken and rice can be stored in an airtight container in the fridge. It will stay fresh for up to three days, making it a great option for meal prep! Just reheat gently on the stove or in the microwave when you’re ready to enjoy it again.

Tips for Perfecting Your One Pan Smothered Chicken and Rice

  • Make sure to check the chicken’s internal temperature; it should reach 165°F to be fully cooked.
  • If you prefer a lighter dish, you can substitute the heavy cream with a lower-fat milk option.
  • Experiment with different vegetables, like bell peppers or spinach, for added nutrition and flavor!

Variations to Try with Your Smothered Chicken and Rice

For a twist on this classic recipe, feel free to switch out the chicken for turkey or even plant-based proteins. You can also add different spices to the sauce for a kick, such as cumin or Italian seasoning. The options are endless!

FAQs

1. Can I use brown rice instead of white rice?

Yes, but keep in mind that the cooking time will be longer, usually around 40-45 minutes. Be sure to check the package instructions for exact cooking times.

2. How can I make this dish more flavorful?

Adding fresh herbs like rosemary or sage can elevate the flavors. You could also incorporate a splash of lemon juice for brightness.

3. Is it okay to freeze leftovers?

Absolutely! Just make sure to store in an airtight container, and it will keep in the freezer for up to three months. Thaw in the fridge overnight and reheat thoroughly before serving.

This one-pan smothered chicken and rice is bound to become a staple in your kitchen, bringing warmth and comfort to your dining table. Enjoy cooking and savoring this delightful dish!