The Ultimate Smothered Chicken and Rice
A creamy, one-pan dish featuring tender chicken and fluffy rice baked in a rich, savory gravy. Perfect for cozy family dinners!
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup sliced mushrooms optional
- 2 cups chicken broth low-sodium
- 1 cup heavy cream or cream of mushroom soup
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Set to 375°F (190°C).
- Season the chicken: Pat chicken dry. Season with salt, pepper, paprika, garlic powder, and onion powder.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden. Remove and set aside.
- Cook the aromatics: In the same skillet, sauté onion for 2-3 minutes until translucent. Add garlic and mushrooms (if using) and cook for 1-2 minutes.
- Add rice and liquids: Stir in rice, then add chicken broth and heavy cream (or cream of mushroom soup). Stir to combine and bring to a simmer.
- Nestle the chicken: Place chicken back in the skillet, nestling into the rice mixture. Sprinkle with thyme and Parmesan, if using.
- Bake: Cover skillet with a lid or foil and bake for 30-35 minutes, until rice is tender and chicken reaches 165°F (74°C).
- Garnish and serve: Fluff rice with a fork, garnish with parsley, and serve hot.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth.
- Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
- Substitutions: Use cauliflower rice for low-carb or coconut milk for dairy-free.
- Spicy Twist: Add 1/2 tsp red pepper flakes for heat.
- Rice Options: Brown rice requires 45-50 minutes and 1/2 cup extra broth.