One Pan Smothered Chicken and Rice

One Pan Smothered Chicken and Rice

from smokinandgrillinwitab.com
45 min

This One Pan Smothered Chicken and Rice is a hearty, comforting meal made with tender seared chicken, creamy seasoned rice, and a rich smothered sauce—all cooked in one skillet for easy prep and cleanup. With simple ingredients and bold flavor, it’s the perfect weeknight dinner the whole family will love.

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)

Directions

  1. 1

    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. 2

    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. 3

    In a bowl, whisk together cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne (if using) until smooth.

  4. 4

    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. 5

    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. 6

    Remove from heat and let sit uncovered for 5 minutes. Garnish with chopped parsley. Serve hot, spooning sauce and rice over chicken.