A rich and creamy chicken and rice dish, smothered in a velvety sauce made with onions, garlic, and a blend of seasonings. This one-pot meal is the ultimate comfort food, perfect for a cozy and satisfying dinner.
Why You’ll Love This Recipe
- One-Pot Convenience – Everything cooks in a single skillet, making cleanup a breeze.
- Creamy and Flavorful – The combination of cream of chicken soup, broth, and heavy cream creates a luscious sauce.
- Perfectly Tender Chicken – Baking ensures the chicken stays juicy and absorbs all the flavors.
- Comfort Food Favorite – Warm, creamy, and packed with flavor, it’s a meal the whole family will love.
- Easy to Make – Simple steps and minimal ingredients make this dish perfect for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Directions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika, and cook for 4-5 minutes per side, or until golden brown. Remove chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for 2-3 minutes until softened.
- Add the cream of chicken soup, chicken broth, and heavy cream. Stir well to combine, then add the rice, water, dried thyme, and more salt and pepper to taste. Bring the mixture to a boil.
- Return the chicken breasts to the skillet, placing them on top of the rice mixture.
- Cover the skillet with a lid or aluminum foil and bake for 30-35 minutes, or until the chicken is cooked through and the rice is tender.
- Garnish with fresh parsley, if desired, and serve.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Servings: 4
Variations
- Cheesy Twist – Stir in 1/2 cup of shredded cheddar cheese before baking for a cheesy, creamy texture.
- Mushroom Addition – Add 1/2 cup of sliced mushrooms when sautéing the onions for an earthy flavor.
- Spicy Kick – Sprinkle in red pepper flakes or cayenne pepper for some heat.
- Herb Swap – Use rosemary or oregano instead of thyme for a different herbal note.
- Brown Rice Option – Substitute brown rice, but increase the liquid slightly and cook for an additional 10-15 minutes.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container for up to 3 days.
- Freezing – Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating – Warm in a skillet over low heat, adding a splash of broth or cream to restore moisture. Alternatively, microwave in 30-second intervals until heated through.
FAQs
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (75°C). Use a meat thermometer for accuracy.
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well and stay extra juicy. Adjust cooking time as needed.
What can I use instead of cream of chicken soup?
You can make a homemade version by combining butter, flour, chicken broth, and heavy cream.
Can I cook this dish on the stovetop instead of baking?
Yes! Simmer on low heat, covered, for about 25-30 minutes until the rice is tender and the chicken is fully cooked.
How can I make this dish dairy-free?
Use a dairy-free cream alternative, such as coconut cream, and a dairy-free condensed soup substitute.
What side dishes go well with this meal?
A simple green salad, roasted vegetables, or steamed broccoli pair perfectly.
Can I use pre-cooked rice?
If using cooked rice, reduce the liquid and bake uncovered for about 20 minutes.
How do I prevent the rice from becoming mushy?
Be sure to use long-grain rice and avoid over-stirring once the rice is added.
Is this recipe gluten-free?
No, but you can make it gluten-free by using a gluten-free cream of chicken soup and checking all ingredient labels.
Can I prepare this ahead of time?
Yes! Assemble everything in the skillet, cover, and refrigerate for up to 24 hours before baking.
Conclusion
Creamy Smothered Chicken and Rice is a hearty, comforting meal that’s easy to make and full of flavor. Whether you’re looking for a cozy weeknight dinner or a meal the whole family will love, this recipe delivers. Try one of the variations for a new twist, and enjoy a satisfying, home-cooked dish.
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Creamy Smothered Chicken and Rice
Creamy Smothered Chicken and Rice is a comforting one-pot meal featuring tender chicken breasts, rich creamy sauce, and perfectly cooked rice. This easy-to-make dish is packed with flavor from onions, garlic, thyme, and paprika, making it an ideal choice for a cozy dinner.
- Total Time: 50 minutes
- Yield: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat.
- Season chicken breasts with salt, pepper, and paprika. Sear for 4-5 minutes per side until golden brown. Remove from skillet.
- In the same skillet, sauté onion and garlic for 2-3 minutes until softened.
- Stir in cream of chicken soup, chicken broth, and heavy cream. Mix well.
- Add rice, water, dried thyme, salt, and pepper. Bring to a boil.
- Return chicken to the skillet, placing it on top of the rice mixture.
- Cover with a lid or aluminum foil and bake for 30-35 minutes, until chicken is cooked through (165°F) and rice is tender.
- Garnish with fresh parsley, if desired, and serve warm.
Notes
- For extra creaminess, add 1/2 cup of shredded cheddar cheese before baking.
- Substitutions: Chicken thighs can be used instead of breasts.
- To prevent mushy rice, use long-grain rice and avoid excessive stirring.
- For a dairy-free version, use coconut cream and a dairy-free condensed soup substitute.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: One-Pot, Baking
- Cuisine: American
