Looking for a comforting and hearty dinner? The Best Smothered Chicken and Rice is the perfect dish to warm you up and fill you up! This recipe features juicy chicken breasts smothered in a flavorful, creamy sauce, all served over a bed of fluffy rice. It’s the ultimate cozy dinner that’s easy to make and sure to satisfy your taste buds. Whether you’re hosting family or cooking for a quiet night at home, this dish will become a beloved staple in your kitchen.
Ingredients
For the Best Smothered Chicken and Rice, you will need:
4 boneless, skinless chicken breasts
1 cup long-grain white rice
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth (low-sodium)
1/2 cup heavy cream (or milk for a lighter version)
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Substitutions
Here are some substitutions for this Best Smothered Chicken and Rice recipe:
Chicken Breasts – Use boneless, skinless chicken thighs for a juicier option.
Rice – Swap white rice with brown rice or cauliflower rice for a healthier alternative.
Cream of Chicken Soup – Use cream of mushroom soup for a different flavor, or opt for a homemade creamy sauce using heavy cream and butter.
Heavy Cream – Substitute with half-and-half or coconut milk for a lighter or dairy-free version.
Chicken Broth – Use vegetable broth for a vegetarian alternative.
How to Make Best Smothered Chicken and Rice
Step 1: Cook the Rice
Begin by cooking the rice according to package instructions. Once cooked, set it aside and keep it warm.
Step 2: Brown the Chicken
In a large skillet, heat the olive oil over medium-high heat.
Season the chicken breasts with salt, pepper, and paprika.
Add the chicken to the skillet and cook for 6-7 minutes per side, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Step 3: Make the Smothering Sauce
In the same skillet, add the chopped onion and cook for 3-4 minutes, until softened.
Add the garlic and cook for another 1 minute, stirring frequently.
Stir in the cream of chicken soup, chicken broth, and heavy cream. Bring the mixture to a simmer.
Add thyme, salt, and pepper to taste, and let the sauce simmer for 5-7 minutes until it thickens slightly.
Step 4: Combine Chicken and Rice
Return the chicken to the skillet, nestling it into the creamy sauce. Spoon some of the sauce over the chicken to coat it.
Reduce the heat to low, cover the skillet, and cook for an additional 5-10 minutes to ensure the chicken is fully cooked and heated through.
Step 5: Serve
Place a portion of rice on each plate and top with the smothered chicken and sauce.
Garnish with fresh parsley if desired and serve hot.
Mix-Ins
Want to add more flavor and variety to your Best Smothered Chicken and Rice? Try these mix-ins:
Vegetables – Add steamed broccoli, peas, or carrots to the sauce for extra nutrition.
Cheese – Stir in shredded cheese like cheddar or mozzarella for an extra creamy texture.
Bacon – Top with crispy crumbled bacon for a smoky flavor.
Recipe Tips
Use a meat thermometer – To ensure your chicken is perfectly cooked, check that the internal temperature reaches 165°F (74°C).
Customize the sauce – If you prefer a thicker sauce, simmer it a bit longer or add a tablespoon of flour to help it thicken.
Meal prep – This recipe is great for meal prep! You can make it ahead of time and store it in the fridge for up to 3 days.
One-pot wonder – If you want to simplify the recipe, cook the rice directly in the skillet with the sauce for a one-pot meal.
Storage Instructions
Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing:
Freeze the chicken and sauce without the rice in a freezer-safe container for up to 3 months. Reheat in the microwave or on the stovetop, adding fresh cooked rice when ready to serve.
Reheating:
Reheat in the microwave for 2-3 minutes, or in a skillet over medium heat until heated through. Add a splash of chicken broth or water to loosen the sauce if needed.
Recipe Variations
Smothered Chicken and Rice Casserole – Transfer the chicken and rice to a casserole dish, top with cheese, and bake for 20-25 minutes at 375°F (190°C) until golden and bubbly.
Spicy Smothered Chicken – Add some red pepper flakes or hot sauce to the sauce for a spicy kick.
Herb-Infused – Add fresh rosemary or basil for a fragrant herb twist.
FAQs
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but be sure to thaw them before cooking for even cooking and better flavor.
Can I use brown rice instead of white rice?
Yes, brown rice is a great substitution, though it may require a bit longer to cook. You may need to adjust the cooking time accordingly.
Can I make this recipe ahead of time?
Yes! You can make the sauce and chicken ahead of time, store it in the fridge, and then reheat when you’re ready to serve. Just cook the rice fresh.
Can I add other vegetables to this dish?
Absolutely! Feel free to mix in your favorite vegetables, such as peas, mushrooms, or spinach, to make the dish even more nutritious.
This Best Smothered Chicken and Rice recipe is perfect for a cozy, family-friendly dinner. The creamy sauce and tender chicken will make it a hit with everyone at the table. Enjoy this hearty, flavorful dish and make it a regular part of your weeknight meals! 🍗🍚
Best Smothered Chicken and Rice Recipe for a Cozy Dinner
Equipment
- Large skillet
- Medium pot
- Measuring spoons
- Whisk
- Tongs
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1 cup long-grain white rice
- 2 cups water
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Cook the Rice
- In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice, cover, and reduce heat to low.
- Let the rice cook for 15-18 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
Step 2: Cook the Chicken
- Season the chicken breasts with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook for 6-7 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove chicken from the skillet and set aside.
Step 3: Make the Smothered Gravy
- In the same skillet, add 1 tablespoon of flour to the remaining drippings, whisking constantly to form a roux.
- Gradually pour in the chicken broth, stirring to combine. Then add the heavy cream, thyme, salt, and pepper to taste.
- Bring the gravy to a simmer and cook for 3-4 minutes, or until it thickens to your desired consistency.
Step 4: Combine and Serve
- Return the cooked chicken breasts to the skillet, spooning the gravy over the chicken.
- Reduce the heat to low and cook for an additional 5-7 minutes, allowing the chicken to soak in the gravy.
- Serve the smothered chicken over the cooked rice and garnish with fresh parsley.
Serving Suggestions:
- ✅ Serve with a side of steamed vegetables, such as broccoli or green beans, to complete the meal.
- ✅ Pair with a light side salad to balance the richness of the dish.
Pro Tips:
- ✔ Bone-in chicken thighs can be used instead of chicken breasts for a juicier, more flavorful option.
- ✔ For a lighter version, swap out the heavy cream for half-and-half or whole milk.
- ✔ Add a bit of hot sauce to the gravy for a spicy kick.
Notes
Notes:
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stovetop or in the microwave until warmed through. Add a splash of water or chicken broth to loosen the sauce if necessary.
- Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the fridge and reheat as needed.
