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One Pan Smothered Chicken and Rice Recipe

One Pan Smothered Chicken and Rice Recipe
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★★★★★

5.2 from 6 reviews

This comforting One Pan Smothered Chicken and Rice recipe is a creamy, flavorful dish combining tender chicken, savory mushrooms, and perfectly cooked rice all in one skillet. With a rich smothered sauce made from cream of chicken soup, sour cream, and spices, it’s an easy and satisfying meal perfect for any weeknight dinner.

Ingredients

Scale

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

Instructions

  1. Season and Sear the Chicken: Season chicken breasts or thighs evenly with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook for 4 to 5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet, let rest briefly, then dice into bite-sized pieces. Set aside.
  2. Sauté Vegetables and Toast Rice: In the same skillet, melt butter over medium heat. Add chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds. If using mushrooms, add them now and sauté for an additional 3 to 4 minutes until tender. Add the white rice and toast it for 1 to 2 minutes, stirring constantly to coat with butter and flavors.
  3. Prepare the Smothered Sauce: In a bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, paprika, and cayenne pepper (if using) until smooth and well combined.
  4. Add Liquids and Combine: Pour the chicken broth and heavy cream (or whole milk) into the skillet with the toasted rice and sautéed vegetables. Stir in the prepared smothered sauce mixture until everything is fully combined. Nestle the diced cooked chicken back into the rice mixture evenly.
  5. Simmer and Cook: Bring the skillet to a gentle simmer over medium heat. Then reduce the heat to low, cover the skillet with a lid, and simmer for 20 to 25 minutes or until the rice is tender, the chicken reaches an internal temperature of 165°F, and the liquid is mostly absorbed.
  6. Rest and Garnish: Remove the skillet from heat and let it sit uncovered for 5 minutes to thicken slightly. Garnish with freshly chopped parsley before serving. Serve hot and enjoy the creamy smothered chicken with rice.

Notes

  • You can substitute chicken thighs for breasts for a juicier texture.
  • If you prefer a lighter dish, use whole milk instead of heavy cream.
  • Optional mushrooms add extra earthiness and depth to the flavor.
  • Adjust the cayenne pepper to your desired spice level or omit for milder taste.
  • Make sure to use low-sodium chicken broth to control the saltiness of the dish.
  • Allowing the dish to rest before serving helps the sauce thicken and flavors to meld.

Nutrition

Keywords: one pan chicken rice, smothered chicken, creamy chicken and rice, easy chicken dinner, one skillet meal

Find it online: https://flavorsbymaya.com/one-pan-smothered-chicken-and-rice-recipe/