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.
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
- 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
