There is nothing quite as comforting and satisfying as a hearty, flavorful meal that comes together effortlessly, and One Pan Smothered Chicken and Rice fits that bill beautifully. This dish brings tender, juicy chicken nestled in creamy, savory rice all cooked in one pan, making both the cooking and cleanup a breeze. With a rich smothered sauce full of comforting spices, creaminess, and a subtle kick, it’s a perfect family-friendly dinner that feels warm and indulgent every time you make it.

One Pan Smothered Chicken and Rice Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe so special is how a handful of simple, accessible ingredients combine to create such a rich and satisfying flavor profile. Each ingredient plays a vital role—whether it’s adding depth, creaminess, or freshness—to balance the dish perfectly.

Boneless chicken breasts or thighs: Tender and juicy, these serve as the protein-packed heart of the dish.

Olive oil: Essential for searing the chicken to a golden brown crust, adding both flavor and texture.
Salt and pepper: Simple seasoning to enhance all the other flavors.

Onion: Adds sweetness and depth, gently softening to create the flavor base.
Garlic: Offers a fragrant punch that elevates the whole dish.

Long-grain white rice: Absorbs all those delicious creamy juices while staying fluffy.
Low-sodium chicken broth: Keeps the rice moist and infuses subtle savory notes.
Heavy cream or whole milk: Provides that luscious creaminess to make the dish truly smothered.

Butter: Adds richness and helps soften vegetables.
Sliced mushrooms (optional): Earthy flavor and meaty texture that complement the chicken beautifully.
Cream of chicken soup: The secret to a velvety smothered sauce.

Sour cream: Brings tang and extra creaminess.
Garlic powder: Amplifies the garlic flavor subtly and evenly.
Onion powder: Enhances the onion undertones for depth.

Dried thyme: Earthy herbs that add an aromatic touch.
Paprika: Adds color and a mild smoky warmth.
Cayenne pepper (optional): For those who like a gentle kick of heat.

Fresh chopped parsley: Brightens the finished dish with fresh herbaceous notes.

How to Make One Pan Smothered Chicken and Rice

Step 1: Sear the Chicken

Start by seasoning your chicken generously with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat, then sear the chicken for 4 to 5 minutes on each side until it develops a beautiful golden brown crust. This step locks in the juiciness and creates those lovely caramelized flavors that give the dish so much personality. Once seared, remove the chicken and let it rest for a few minutes before dicing into bite-sized pieces.

Step 2: Sauté the Aromatics and Rice

Keeping all those wonderful browned bits in the pan, melt the butter over medium heat and gently cook the chopped onion until soft and fragrant, about 2 to 3 minutes. Add minced garlic and cook for just 30 seconds to release its aroma, then toss in mushrooms if you’re using them, letting them cook down for a few minutes. Stir in the rice, giving it a quick toast by stirring constantly for a minute or two—this extra step helps the grains maintain their texture and adds a subtle nuttiness.

Step 3: Prepare the Smothered Sauce

While the rice is toasting, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and optional cayenne pepper until smooth. This creamy, spiced sauce is where the magic truly begins, layering complexity and cozy flavor into every bite.

Step 4: Combine and Simmer

Pour in the chicken broth and heavy cream (or milk) to the skillet, then stir in your sauce mixture until everything is perfectly combined. Return the diced chicken to the pan, nestling it comfortably into the rice mixture. Bring everything to a gentle simmer.

Step 5: Cook the Rice and Chicken to Perfection

Reduce the heat to low, cover the pan, and let it simmer for 20 to 25 minutes. This is where the rice softly absorbs the creamy sauce, swelling with flavor, while the chicken finishes cooking through to a safe and juicy 165°F. The gentle simmer ensures each grain is tender and the sauce thickens beautifully.

Step 6: Rest and Garnish

Once cooking is complete, remove the pan from heat and let it sit uncovered for 5 minutes—this resting time allows the dish to settle and thicken just a little more. Finally, sprinkle fresh chopped parsley on top for a pop of color and fresh brightness.

How to Serve One Pan Smothered Chicken and Rice

Garnishes

Garnishing with fresh parsley not only adds a burst of green but also a light, aromatic finish that perfectly balances the creamy richness of the dish. You might also like to add a little lemon zest or a drizzle of hot sauce for an extra layer of flavor.

Side Dishes

While this meal is quite complete on its own, pairing it with something crisp and fresh helps round out the plate. A simple green salad with a tangy vinaigrette, steamed green beans, or roasted broccoli provide a refreshing contrast to the creamy, hearty main.

Creative Ways to Present

Serve this dish in colorful bowls or cast-iron skillets right from the stove to the table for a rustic vibe. You can also add a sprinkle of shredded cheese on top during the last few minutes of cooking for a melty, cheesy crust that your guests or family will love.

Make Ahead and Storage

Storing Leftovers

Leftover One Pan Smothered Chicken and Rice keeps beautifully when stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more overnight, making for an even tastier next-day meal.

Freezing

This dish freezes well, too! Cool leftovers completely, then transfer to freezer-safe containers. It can be frozen for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally to distribute the sauce evenly, or microwave in short bursts, covered, to keep everything moist and creamy. You may want to add a splash of cream or broth to revive the sauce’s silky texture.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe, offering extra juiciness and flavor. Just adjust cooking time slightly to ensure they’re cooked through.

Is it necessary to use cream in this recipe?

You’ll get the best creamy texture with heavy cream or whole milk, but you can substitute half-and-half or even evaporated milk if needed. Just remember, the richer the dairy, the more luscious the dish.

Can I make this recipe gluten-free?

Yes! Use gluten-free cream of chicken soup and double-check your broth and spices to ensure they contain no gluten. This way, the dish remains just as flavorful and comforting.

What can I substitute for sour cream?

If you don’t have sour cream, plain Greek yogurt is a great alternative that adds creaminess with a slight tang. Just stir it in gently to avoid curdling.

Can I add vegetables to the dish?

Definitely! Mushrooms are already optional in the recipe, but you can also toss in chopped bell peppers, peas, or spinach for added nutrition and color—just adjust cooking times accordingly to ensure they stay vibrant and delicious.

Final Thoughts

One Pan Smothered Chicken and Rice is my go-to weeknight comfort food that ticks all the boxes: simple ingredients, minimal cleanup, and mouthwatering flavor that makes everyone feel cared for. I can’t wait for you to try this recipe and discover just how satisfying and delicious one-pan cooking can be when it’s done right. Trust me, this dish will quickly earn a special spot in your recipe rotation.

One Pan Smothered Chicken and Rice Recipe

★★★★★

5.1 from 16 reviews

Author: Lila
Total Time: 45 minutes
Yield: 4 servings 1x

Diet: Halal

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Description

This One Pan Smothered Chicken and Rice recipe is a comforting, creamy dish combining tender seared chicken breasts with flavorful rice cooked in a rich sauce made from cream of chicken soup, sour cream, and aromatic spices. Perfect for an easy weeknight dinner, everything comes together in a single skillet, minimizing cleanup while delivering maximum flavor.

Instructions

Season and Sear Chicken: Season the chicken breasts or thighs generously with salt and pepper. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and sear for 4 to 5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet, let it rest briefly, then dice into bite-sized pieces. Set aside.

Sauté Aromatics and Rice: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds, stirring constantly. If using, add sliced mushrooms and sauté for 3 to 4 minutes until tender. Stir in the rice and toast it for 1 to 2 minutes, stirring constantly to coat with the butter and absorb flavors.
Prepare Smothered Sauce: 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 well combined.
Combine Liquids and Chicken: Pour in the chicken broth and heavy cream (or milk) into the skillet with the rice mixture. Stir in the prepared sauce mixture until fully combined. Add the diced chicken pieces back into the skillet, nestling them evenly into the rice mixture. Bring everything to a gentle simmer over medium heat.

Simmer Until Cooked: Reduce the heat to low. Cover the skillet and let it simmer gently for 20 to 25 minutes, or until the rice is tender, the chicken reaches an internal temperature of 165°F (74°C), and the liquid mostly absorbs into the rice.
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 hot. Spoon the creamy sauce and rice evenly over the chicken pieces and enjoy.

Notes

You can substitute chicken thighs for a juicier, more flavorful option or use chicken breasts for a leaner dish.

For a lighter version, use whole milk instead of heavy cream and low-fat sour cream.
Mushrooms are optional but add a nice earthy flavor and texture.
Adjust the cayenne pepper to control the heat level or omit it for a milder dish.

Make sure to toast the rice slightly before adding liquids to enhance the flavor and texture.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Prep Time: 10 minutes

Cook Time: 35 minutes
Category: Main Course
Method: Sautéing and Simmering

Cuisine: American

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 520 kcal

Sugar: 3 g
Sodium: 600 mg
Fat: 24 g

Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g

Carbohydrates: 44 g
Fiber: 2 g
Protein: 38 g

Cholesterol: 110 mg

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