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One-Pan Smothered Chicken and Rice

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

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