Go Back
Smothered chicken served with rice in a flavorful gravy

Smothered Chicken and Rice

A comforting one-pan meal featuring tender chicken breasts simmered with rice in a savory broth and creamy sauce, perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts Use boneless, skinless breasts for fast cooking. Pound them to an even thickness.
  • 1 cup rice Long grain white rice cooks in about 20 minutes. If using brown rice, increase cooking time and liquid.
  • 2 cups chicken broth Low sodium broth gives you control over salt.
  • 1 piece onion, diced Yellow or sweet onions both work. Dice uniformly for even cooking.
  • 2 cloves garlic, minced Fresh garlic provides the best aroma.
  • 1 cup cream of mushroom soup This adds creaminess and depth; can substitute with cream of chicken.
  • to taste salt and pepper Season in layers; taste and adjust at the end.
  • 2 tablespoons olive oil Good for browning; use extra virgin or light olive oil for a higher smoke point.

Method
 

Preparation
  1. In a skillet, heat olive oil over medium heat until it shimmers.
  2. Season chicken breasts with salt and pepper, then brown them in the skillet for about 5-7 minutes on each side until golden.
  3. Remove chicken from the skillet and set aside.
  4. In the same skillet, add diced onion and minced garlic, sautéing until the onion is translucent.
Cooking
  1. Stir in the cream of mushroom soup and chicken broth, bringing it to a simmer.
  2. Add the rice and mix well to ensure it is evenly distributed.
  3. Place the browned chicken breasts on top of the rice mixture, cover, and let it cook on low heat for about 20 minutes or until the rice is cooked and chicken is tender.
Serving
  1. Serve hot, letting it rest a few minutes before serving for the rice to finish absorbing remaining liquid.

Notes

For a golden top, remove the lid with 5 minutes left. For a creamier finish, stir in a tablespoon of butter before serving. Leftovers can be stored for 3-4 days in the refrigerator or frozen for up to 3 months.