Creamy Smothered Chicken and Rice

why make this recipe

This dish is simple, filling, and creamy. It cooks in one pan. You can make it on a weeknight. Kids and adults like it. It uses basic pantry items.

introduction

Creamy Smothered Chicken and Rice is a warm, comforting meal. The chicken cooks in a creamy mushroom sauce with rice. The sauce keeps the chicken moist. The rice soaks up the flavor. You get a full meal in one skillet.

how to make Creamy Smothered Chicken and Rice

1. Heat olive oil in a large skillet over medium heat.
2. Sauté the chopped onion and minced garlic until the onion is soft and clear.
3. Season the chicken breasts with salt and pepper. Add them to the skillet and brown on both sides.
4. In a bowl, mix the can of cream of mushroom soup with the cup of chicken broth. Pour this mix over the chicken.
5. Add the cup of rice and spread it evenly in the sauce around the chicken.
6. Cover the skillet, lower the heat to low, and simmer 20–25 minutes. Cook until the chicken is done and the rice is tender.
7. Sprinkle chopped parsley on top before serving.

Ingredients :

• 4 chicken breasts
• 1 cup rice
• 1 can cream of mushroom soup
• 1 cup chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil
• Parsley for garnish

Directions :

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Season the chicken breasts with salt and pepper, and add them to the skillet. Cook until browned on both sides.
3. In a bowl, mix the cream of mushroom soup with the chicken broth. Pour this mixture over the chicken in the skillet.
4. Add the rice, making sure it is well distributed in the sauce.
5. Cover and reduce heat to low, simmering for about 20-25 minutes or until the chicken is cooked through and the rice is tender.
6. Garnish with parsley before serving.

how to serve Creamy Smothered Chicken and Rice

Serve hot from the skillet. Spoon sauce over the chicken and rice. Add a green side like steamed broccoli or a simple salad. A slice of crusty bread also works to soak up the sauce.

how to store Creamy Smothered Chicken and Rice

Cool the dish to room temperature soon after serving. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or in the microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Creamy Smothered Chicken and Rice

• Brown the chicken well for better flavor.
• Use low-sodium broth if you watch salt.
• Stir the rice gently once when you add it to spread it in the sauce.
• If the rice is not done, add a little more broth and cook a few minutes more.
• Let the dish rest 5 minutes after cooking so the sauce settles.

variation (if any)

• Use cream of chicken soup instead of mushroom for a milder taste.
• Add sliced mushrooms or bell peppers with the onion.
• Use brown rice but increase cooking time and liquid.
• Stir in a little grated cheese at the end for extra creaminess.

FAQs

Q: Can I use bone-in chicken?
A: Yes. Use bone-in pieces but add more cooking time until the chicken is fully cooked.

Q: Can I use instant rice?
A: You can, but cook time will be less. Add instant rice near the end and follow package time.

Q: Is this dish gluten-free?
A: Check the soup label. Some cream soups have gluten. Use a gluten-free soup to make the dish gluten-free.

Q: Can I make this in the oven?
A: Yes. After browning chicken and mixing, cover and bake at 350°F (175°C) for 30–40 minutes until rice and chicken are done.

Conclusion

For a similar take on creamy smothered chicken and rice, see this version with full instructions at Creamy Smothered Chicken and Rice – Gourmet Martha. If you want an easy one-pot dinner idea, check this simple recipe at Smothered Chicken and Rice (Easy One-Pot Dinner) – What’s Mom …. For a garlic-forward creamy option, read the notes at Creamy Garlic Smothered Chicken – Kenna’s Cooks.

Creamy Smothered Chicken and Rice

A simple, filling, and creamy one-pan dish where chicken cooks in a flavorful mushroom sauce with rice, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 4 pieces chicken breasts Boneless, skinless preferred
• 1 cup rice Use long-grain white rice for best results
• 1 can cream of mushroom soup Use low-sodium if preferred
• 1 cup chicken broth Low-sodium recommended
• 1 medium onion, chopped Yellow or white onion works best
• 2 cloves garlic, minced Fresh garlic enhances flavor
• to taste Salt and pepper Adjust seasoning as needed
• 2 tablespoons olive oil For sautéing
• for garnish Parsley Chopped, fresh parsley

Instructions

 

Preparation

• Heat olive oil in a large skillet over medium heat.
• Sauté the chopped onion and minced garlic until the onion is soft and clear.
• Season the chicken breasts with salt and pepper. Add them to the skillet and brown on both sides.
• In a bowl, mix the can of cream of mushroom soup with the cup of chicken broth. Pour this mix over the chicken.
• Add the cup of rice and spread it evenly in the sauce around the chicken.
• Cover the skillet, lower the heat to low, and simmer for 20-25 minutes until the chicken is done and the rice is tender.
• Sprinkle chopped parsley on top before serving.

Notes

For best flavor, brown the chicken well. Use low-sodium broth if watching your salt intake. Allow the dish to rest for 5 minutes after cooking to let the sauce settle. If rice isn't cooked through, add more broth and cook longer.

Keyword Chicken and Rice, Comfort Food, Creamy Chicken, Easy Dinner, One-Pan Meal