Amazing One-Pan Smothered Chicken and Rice

When I moved to the U.S. in my thirties, I missed the familiar flavors of home but lacked the energy for complicated recipes. I needed meals that brought warmth to my table without the stress. This smothered chicken and rice recipe was born from that desire for comfort. It is proof that simple ingredients can create magic, even when the kitchen feels intimidating.

Why You’ll Love This Smothered Chicken and Rice Recipe

Cooking dinner during a busy week should not feel like a chore. I love this recipe because it delivers incredible flavor with minimal effort, making it a staple in my kitchen for stressful days, just like this Amazing Boursin Chicken Baked Skillet Dinner.

• Ultimate Creaminess: The blend of heavy cream, sour cream, and cream of chicken soup creates a rich, velvety texture that coats every grain of rice.
• One-Pan Wonder: You cook the chicken, rice, and sauce all in a single skillet or Dutch oven, which means cleanup is fast and easy.
• Tender Chicken: By searing the meat first and then letting it finish in the sauce, you get juicy, golden-brown bites every time, similar to how we prepare our Fantastic 30-Minute Jalapeno Peach Chicken.
• Family-Friendly Comfort: This is a crowd-pleaser that brings everyone to the table with its savory aroma and hearty consistency.

Ingredients

Here are the specific ingredients you need to bring this comforting meal to life.

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

Follow these steps to create a stress-free dinner in about 45–50 minutes.

1. Sear the chicken. Season chicken with salt and pepper. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Remove from skillet, rest briefly, then dice into bite-sized pieces. Set aside.
2. Sauté the aromatics. In the same skillet, melt butter over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds. If using mushrooms, add them now and cook 3–4 minutes. Stir in rice and toast for 1–2 minutes, stirring constantly.
3. Prepare the flavor base. In a bowl, whisk together cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne (if using) until smooth.
4. Combine the liquids. Pour in chicken broth and cream (or milk). Stir in the sauce mixture until fully combined. Add diced chicken back to the skillet and nestle into the rice. Bring to a gentle simmer.
5. Simmer the dish. Reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender, chicken is cooked through (165°F), and liquid is mostly absorbed.
6. Rest and garnish. Remove from heat and let sit uncovered for 5 minutes. Garnish with chopped parsley. Serve hot, spooning sauce and rice over chicken.

Nutrition Information

Here is an estimate of the nutrition per serving to help you plan your meals.

• Calories: ~680 kcal
• Carbohydrates: 45g
• Protein: 32g
• Fat: 38g
• Fiber: 2g

Expert Tips for Perfect Smothered Chicken and Rice

I want you to feel totally confident when making this. Here are a few tricks I have learned effectively to ensure your dinner turns out delicious.

• Don’t skip the toast. When you add the rice to the onions and butter, let it toast for a minute or two. This helps the grains hold their shape and prevents the final dish from becoming mushy.
• Sear for flavor. Do not worry if the chicken isn’t fully cooked after the initial sear. The goal here is to get that beautiful golden-brown color, which adds deep flavor to the dish. It will finish cooking in the sauce.
• Check the temperature. Use a meat thermometer to ensure your chicken reaches 165°F. This guarantees it is safe to eat but still moist and tender.
• Let it rest. The 5-minute resting period at the end is crucial. It allows the sauce to thicken slightly and the flavors to meld together perfectly.

Homemade Cream of Chicken Soup Alternative

If you do not have a can of soup on hand or prefer to avoid preservatives, you can easily make your own base. This simple swap allows you to control the sodium levels and ingredients.

To make a substitute, melt 3 tablespoons of butter in a small saucepan over medium heat. Whisk in 3 tablespoons of flour and cook for one minute. Gradually whisk in 1/2 cup of chicken broth and 1/2 cup of milk. Simmer until thickened, then season with salt and pepper. Use this mixture in place of the canned soup in step 3.

Variations & Substitutions for Your Smothered Chicken and Rice

I know that sometimes you need to work with what you have in the pantry. Here is a handy guide to customize this recipe to fit your diet or taste preferences.

Equipment You’ll Need

Having the right tools makes the cooking process so much smoother.

• Dutch Oven: A heavy-bottomed Dutch oven is ideal because it distributes heat evenly and has a tight-fitting lid that is perfect for simmering rice.
• Deep Cast Iron Skillet: If you don’t have a Dutch oven, a large cast iron skillet with a lid works beautifully to get a great sear on the chicken.

What to Serve with Smothered Chicken and Rice

Since this dish is rich and creamy, I like to pair it with simple, fresh sides to balance the meal. For another vibrant dinner idea, consider our Irresistible Pineapple Chicken Tacos Recipe.

• Steamed Green Beans: Fresh green beans with a squeeze of lemon juice add a nice crunch and acidity that cuts through the creamy sauce.
• Garden Salad: A basic salad with mixed greens, cucumbers, and a sharp homemade vinaigrette makes a refreshing companion to the savory chicken.

Storage and Reheating Instructions

If you are lucky enough to have leftovers, they make a fantastic lunch the next day.

• Storage: Store the cooled chicken and rice in an airtight container in the refrigerator for up to 3–4 days.
• Reheating: Reheat gently in the microwave or on the stovetop. You may need to add a splash of water or broth to loosen the sauce, as the rice will absorb liquid while sitting in the fridge.
• Freezing: You can freeze this dish, but be aware that the dairy-based sauce may separate slightly upon thawing. Thaw it overnight in the fridge and reheat slowly, stirring well to bring the sauce back together.

Frequently Asked Questions about Smothered Chicken and Rice

Can I double or halve this recipe?

Yes, you can easily adjust the quantities. If you double it, ensure you use a very large pot or Dutch oven so the rice cooks evenly without overcrowding.

How to prevent mushy rice?

To avoid mushy rice, make sure to rinse your rice before cooking if possible, and definitely toast it with the aromatics as described in the instructions. Also, resist the urge to stir the rice constantly while it simmers covered.

Why is my chicken not tender?

Tough chicken usually results from overcooking. Because you dice the chicken and return it to the pot, it cooks relatively quickly. Use a meat thermometer to pull it off the heat as soon as it hits 165°F.

Can I use different types of rice?

I recommend long-grain white rice for the best results with the liquid ratios provided. Brown rice absorbs much more liquid and takes significantly longer to cook, so you would need to adjust the broth and simmer time considerably.

What if I don’t have sour cream?

If you are out of sour cream, plain Greek yogurt is a wonderful substitute that offers a similar tang and creaminess. You can also use crème fraîche if you are feeling fancy.

Conclusion

I hope this smothered chicken and rice recipe brings a little extra comfort to your busy week. Remember that cooking doesn’t have to be perfect to be wonderful. It just needs to feed your body and soul.

I would love to hear how this turned out for you! Please leave a comment below with your favorite variations or questions, and don’t forget to tag @AishaRecipes on social media to share your cooking wins with me. Let’s find the joy in the kitchen together!

Smothered Chicken and Rice

This comforting dish features tender chicken and fluffy rice smothered in a rich, creamy sauce. It's a hearty meal perfect for a cozy dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

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

Equipment

• Large skillet or Dutch oven
• Bowl

Method

 

Chicken Preparation

1. Season the chicken breasts or thighs with salt and pepper. In a large skillet, heat olive oil over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown.
2. Remove the chicken from the skillet, let it rest briefly, then dice it into bite-sized pieces and set aside.

Building the Base

1. In the same skillet, melt butter over medium heat. Add the chopped onion and cook for 2-3 minutes until soft, then add minced garlic and cook for 30 seconds.
2. If using, add sliced mushrooms and cook for 3-4 minutes. Stir in the long-grain rice and toast for 1-2 minutes, stirring constantly.

Making the Smothered Sauce

1. In a separate bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, paprika, and optional cayenne pepper until smooth.

Combine and Simmer

1. Pour in the chicken broth and heavy cream (or milk) into the skillet. Stir in the prepared sauce mixture until fully combined with the rice.
2. Add the diced chicken back to the skillet, nestling it into the rice, and bring the mixture to a gentle simmer.
3. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the rice is tender, the chicken is cooked through (165°F), and the liquid is mostly absorbed.

Serve

1. Remove the skillet from heat and let it sit uncovered for 5 minutes. Garnish with fresh chopped parsley and serve hot, spooning the sauce and rice over the chicken.

Notes

For extra flavor, you can use chicken thighs instead of breasts. Adjust spice levels, especially cayenne, to your preference.