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Smothered Chicken and Rice

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This creamy smothered chicken and rice recipe is the ultimate comfort food, featuring juicy chicken breasts simmered in a rich, savory sauce and served over fluffy rice. It’s a family-friendly Southern-inspired dinner that’s easy enough for weeknights but special enough for Sunday supper.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked preferred)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup celery, diced
  • 1/2 cup carrots, diced
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1 bay leaf (optional)
  • 1/4 cup fresh parsley, chopped (optional garnish)
  • 1 1/2 cups long grain white rice (Jasmine preferred)
  • 3 cups water or chicken broth
  • 1/2 teaspoon kosher salt (for rice)

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, and paprika. Lightly dust each piece with flour, shaking off excess.
  2. Heat butter in a large skillet or Dutch oven over medium-high heat. Once foaming, add chicken and sear 4-5 minutes per side until golden brown (not cooked through). Remove chicken to a plate.
  3. In the same skillet, add diced onion, minced garlic, celery, and carrots. Sauté 3-4 minutes until veggies soften and onion is translucent, scraping up browned bits.
  4. Stir in cream of chicken soup, chicken broth, and heavy cream. Add thyme and bay leaf. Whisk until smooth and bring to a simmer.
  5. Return browned chicken to the skillet, nestling into the sauce. Cover and cook on low for 15-20 minutes, until chicken is cooked through (internal temp 165°F). Flip chicken halfway through. Add more broth if sauce thickens too much.
  6. While chicken simmers, bring water or broth to a boil in a medium saucepan. Stir in rice and salt. Cover, reduce heat to low, and simmer 18-20 minutes until water is absorbed and rice is fluffy. Remove from heat and let rest, covered, for 5 minutes.
  7. Remove bay leaf from sauce. Taste and adjust seasoning if needed. Spoon rice onto plates, top with chicken and creamy sauce. Sprinkle with fresh parsley if desired. Serve hot.

Notes

For gluten-free, use a 1:1 gluten-free flour blend and ensure your cream of chicken soup is gluten-free. Chicken thighs can be substituted for breasts for extra juiciness. Add extra veggies like mushrooms, bell peppers, or peas for variety. If sauce thickens too much, thin with a splash of broth or milk. Leftovers store well for up to 3 days and can be frozen.

Nutrition

Keywords: smothered chicken, chicken and rice, creamy chicken, Southern comfort food, family dinner, easy chicken recipe, skillet chicken, weeknight dinner, comfort food, chicken casserole

Find it online: https://realityeats.com/smothered-chicken-and-rice-recipe-easy-creamy-family-dinner/