Introduction
Comfort food at its finest! This one-pan dish features tender chicken breasts smothered in a creamy, savory gravy, served over fluffy rice. It’s rich, satisfying, and perfect for a cozy family dinner with minimal cleanup.
The History of Ingredients
“Smothered” dishes are rooted in Southern U.S. cooking—where meat is slow-cooked or simmered in a flavorful gravy. Chicken and rice, a combo found in cultures worldwide, becomes ultra-comforting when paired with creamy sauces. This simplified version skips long cooking times and delivers that homestyle flavor in under an hour.
Breakdown
- Chicken breasts or thighs – juicy and protein-packed
- Rice – white, brown, or long grain, acts as the perfect base
- Creamy sauce – made with cream of mushroom or chicken soup and broth
- Onions, garlic, seasonings – to build flavor
- Butter or oil – to sear the chicken and start the base
Step-by-Step Recipe
- Prepare the chicken
- Season 4 chicken breasts or boneless thighs with salt, pepper, paprika, and garlic powder.
- In a large skillet, heat 1–2 tbsp of butter or oil over medium heat.
- Sear the chicken for 4–5 minutes on each side until golden. Remove and set aside.
- Make the creamy base
- In the same pan, add 1 small chopped onion and sauté until soft.
- Stir in 2 minced garlic cloves.
- Add 1 can (10.5 oz / ~300 ml) of cream of mushroom or cream of chicken soup + ½ cup of chicken broth.
- Whisk until smooth and bubbly.
- Smother and simmer
- Return the chicken to the pan, cover with the sauce.
- Reduce heat to low, cover, and simmer for 20–25 minutes, until the chicken is cooked through and tender.
- Serve over rice
- While the chicken simmers, cook 1½ cups of rice according to package instructions.
- Spoon the creamy chicken and sauce generously over the rice. Garnish with parsley if desired.
Tips for the Perfect Dish
- Don’t skip the searing—it locks in moisture and adds flavor.
- For extra creaminess: add ¼ cup of sour cream or a splash of heavy cream at the end.
- If the sauce thickens too much, add a splash of milk or broth to loosen it.
Variations and Customizations
- Add veggies – mushrooms, spinach, or peas stirred into the sauce
- Spice it up – a pinch of cayenne or chili flakes adds heat
- Swap the rice – serve over mashed potatoes, egg noodles, or cauliflower rice
- Cheesy version – stir in shredded cheddar or parmesan at the end
Health Considerations and Nutritional Value
This dish is hearty and rich:
- Use low-sodium soup and broth to reduce salt
- Choose boneless, skinless chicken breasts for a leaner option
- Add veggies to boost fiber and nutrients
- For a lighter version, swap the creamy soup for plain Greek yogurt or a roux-based white sauce
FAQ
Can I make this ahead of time?
Yes! It reheats well—store in the fridge up to 3 days. Add a splash of broth or milk before reheating.
Can I bake this instead of simmering?
Absolutely. After adding the sauce, cover and bake at 350°F (175°C) for 25–30 minutes.
Can I use pre-cooked rice?
Yes, just warm it up before serving, or stir it directly into the skillet during the last few minutes.
Easy Creamy Smothered Chicken and Rice
Comfort food at its finest! This one-pan dish features tender chicken breasts smothered in a creamy, savory gravy, served over fluffy rice. It’s rich, satisfying, and perfect for a cozy family dinner with minimal cleanup.
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- For the Rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/2 teaspoon salt
- For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup chicken broth
- 1/2 teaspoon garlic powder
- 1/4 teaspoon thyme
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- For Garnish:
- Fresh parsley chopped
Instructions
- Cook the Rice:
- In a medium saucepan, combine the rice, chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is absorbed. Set aside.
- Season and Cook the Chicken:
- While the rice is cooking, season the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside.
- Make the Creamy Sauce:
- In the same skillet, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to form a roux.
- Slowly pour in the milk and chicken broth, whisking to prevent lumps. Add garlic powder and thyme. Let the mixture simmer for 3-5 minutes, until it thickens.
- Stir in the shredded cheddar cheese and grated Parmesan cheese, continuing to stir until the cheese is fully melted and the sauce is smooth.
- Combine:
- Add the cooked rice to the skillet with the creamy sauce, stirring to combine. Return the cooked chicken to the skillet, placing it on top of the creamy rice mixture. Cover and simmer for an additional 3-5 minutes, allowing the flavors to meld.
- Serve:
- Garnish with freshly chopped parsley and serve hot. Enjoy your creamy, cheesy, smothered chicken with rice!