Why You’ll Love This Recipe

It delivers rich, homey flavor with minimal fuss—a single pan does the job.
The “smothered” sauce coats chicken and rice thoroughly, making each bite juicy and tender.
It’s versatile: you can tweak the rice type, add veggies or change up the sauce base.
It combines protein, grains and sauce in one dish—making for a full and comforting plate.
Clean-up is easier than multi-pot meals, making it great for busy evenings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil and/or butter
Onion, diced
Garlic, minced
Mushrooms (optional), sliced
Long-grain white rice (or basmati)
Chicken broth
Milk or heavy cream (for richness)
Cream of chicken soup or equivalent creamy sauce base (optional shortcut)
Sour cream (optional)
Flour (for thickening, optional)
Salt and freshly ground black pepper
Seasonings such as garlic powder, onion powder, dried thyme, paprika, cayenne pepper (optional)
Shredded cheese (optional)
Fresh parsley or chopped herbs, for garnish

Directions

Season the chicken on both sides with salt, pepper and any preferred poultry seasoning.
In a large skillet over medium-high heat, add olive oil (and butter if using). Sear the chicken pieces for a few minutes per side until golden and nearly cooked through. Remove from skillet and set aside.
In the same skillet, add diced onion (and mushrooms if using) and sauté until softened. Add minced garlic and cook another 30 seconds until fragrant.
If using flour to thicken, sprinkle it over the vegetables now and stir for a minute to remove the raw taste.
Pour in chicken broth and milk (and if using, the cream of chicken soup or another creamy base). Stir to combine, scraping up browned bits from the pan.
Stir in the uncooked rice, seasonings (garlic powder, onion powder, thyme, paprika, cayenne etc) and bring the mixture to a gentle simmer.
Return the seared chicken to the pan, nestling it into the rice and sauce mixture. Cover and reduce heat to low. Cook for about 20-25 minutes (or until rice is tender, chicken is fully cooked, and most liquid is absorbed). If needed, add a splash more broth or milk if it dries too quickly.
Once the rice is tender, remove from heat and let the dish sit covered for 5 minutes to rest. If using cheese, stir half into the rice and sprinkle the rest on top, cover for a minute to melt.
Garnish with fresh parsley or chopped herbs. Serve hot, scooping creamy rice and sauce around the chicken.

Servings and timing

Servings: About 4–6 servings (depending on chicken size and portion).
Prep time: ~10–15 minutes.
Cook time: ~25–30 minutes.
Total time: ~35–45 minutes.

Variations

Use chicken thighs instead of breasts for more flavour and juiciness.
Swap white rice for brown rice (increase liquid and cooking time accordingly).
Add vegetables like peas, spinach or bell pepper during the last 5-10 minutes.
Make it cheesy: stir in shredded cheddar or Monterey Jack at the end.
Make it lighter: replace cream with milk or a lower-fat alternative, and skip the cream-of-chicken soup.
Give it a kick: add a pinch of cayenne pepper, chopped jalapeños or smoked paprika.
Make it gluten-free: use a gluten-free flour or skip thickening flour entirely.
Use leftover rotisserie chicken: skip searing and stir in cooked shredded chicken near the end just to heat through.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: warm in a skillet over medium heat or in the microwave; if the sauce has thickened too much, stir in a splash of chicken broth or milk.
Freezing: This dish can be frozen, though the texture of rice may change slightly. Freeze in portions; when reheating add extra liquid to restore creaminess.

FAQs

Can I use chicken breasts or thighs?

Yes—either works. Thighs tend to stay juicier and more forgiving; breasts can dry out if overcooked, so watch them closely.

Do I have to use cream of chicken soup?

No—you can make your own creamy sauce with milk/cream, flour (or cornstarch) and chicken broth. The soup is a shortcut for convenience.

Which rice should I use?

Long-grain white rice or basmati are good because they cook in about the right time and absorb the creamy sauce well. If you use brown rice, increase cooking time and liquid.

How do I prevent the rice from getting mushy?

Use the correct liquid-to-rice ratio, keep the heat moderate, avoid stirring too much during cooking, and allow a rest period off the heat so any remaining liquid absorbs properly.

Can I add veggies?

Absolutely—peas, spinach, mushrooms, bell peppers or carrots can go in. Add harder vegetables early; softer ones near the end.

Is this dish suitable for meal prep?

Yes—make it ahead, store it in the fridge, and reheat through before serving. The flavor often improves after sitting a bit.

How can I make it dairy-free?

Use a dairy-free milk (such as oat or almond) and skip cheese and sour cream, or use dairy-free alternatives. Replace butter with a plant-based oil or margarine.

What sides go well?

A crisp green salad, steamed vegetables, garlic bread or roasted broccoli pair nicely to balance the creamy richness.

How do I know when it’s done?

The chicken should reach 74 °C (165 °F) internally, the rice should be tender (no hard centre), and most of the liquid should be absorbed but the dish still moist—not dry.

Conclusion

Smothered Chicken and Rice is a creamy, comforting skillet meal that brings together tender seasoned chicken, fluffy rice and a rich sauce—all in one pan. It’s perfect for a cozy dinner, easy to tweak to your liking, and simplifies the weeknight cooking routine. Give this recipe a try, customize it with your favourite add-ins, and enjoy the satisfying warmth of a home-cooked smothered chicken dinner.

Smothered Chicken and Rice

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A classic Midwestern comfort soup made with tender chicken, nutty wild rice, aromatic vegetables, and a creamy, savory broth. Perfect for cold evenings or whenever you crave a cozy, hearty meal.

Author: Laura
Prep Time: 15 minutes
Cook Time: 45–55 minutes
Total Time: 60–70 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop Simmer
Cuisine: Midwestern American
Diet: Halal

Instructions

Rinse the wild rice under cold water, then cook according to package instructions (typically 40–50 minutes) until tender but still chewy. Drain if necessary.
In a large soup pot, melt butter or heat olive oil over medium heat. Add onion, carrots, celery, and mushrooms (if using) and sauté for 5–7 minutes until softened. Add garlic and thyme; cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in chicken broth while stirring, bringing the mixture to a gentle boil. Reduce heat to a simmer.
Add the chicken (raw or cooked) and cooked wild rice. Simmer for 10–15 minutes, until chicken is cooked through and flavors have blended.
Stir in milk and/or heavy cream to desired creaminess. Heat gently without boiling, adjusting thickness by simmering or adding extra broth or milk as needed.
Season with salt and pepper to taste. Stir in chopped parsley or herbs before serving.
Serve hot with crusty bread or crackers.

Notes

Use leftover cooked chicken to save time—add near the end so it doesn’t overcook.
To make gluten-free, replace flour with cornstarch slurry or gluten-free flour.
For a lighter version, use milk instead of cream or reduce the cream amount.
The soup thickens as it sits due to the wild rice absorbing liquid—add extra broth or milk when reheating.
Freeze without the dairy for best texture; add cream after reheating.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 420
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 95 mg