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.
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.