One Pan Smothered Chicken and Rice

Looking for a hearty, comforting dinner that’s full of flavor and easy to clean up afterward? This One Pan Smothered Chicken and Rice recipe brings everything you love into a single skillet — tender chicken, creamy rice, and a rich, savory sauce that pulls it all together. Whether you’re cooking for the family on a busy weeknight or just want something satisfying without the hassle, this dish delivers comfort and convenience in every bite.

Why You’ll Love This Recipe

This dish hits the perfect balance between flavor and simplicity. It’s loaded with juicy seared chicken, perfectly seasoned rice, and a rich smothered sauce made with pantry staples like cream of chicken soup and sour cream. It’s the kind of meal that feels like home, without requiring hours in the kitchen or a pile of dirty dishes. Everything comes together in one skillet — and that means less mess, less stress, and more time to enjoy.

Plus, it’s flexible. You can easily add mushrooms for an earthy depth or sneak in veggies to bulk it up. It’s great for meal prep, reheats beautifully, and can be scaled up or down depending on how many people you’re feeding.

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Ingredients

For the Chicken and Rice:

• 4 boneless, skinless chicken breasts or thighs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream or whole milk
• 1 tablespoon butter
• 1 cup sliced mushrooms (optional)

For the Smothered Sauce:

• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Fresh chopped parsley, for garnish

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Step-by-Step Instructions

1. Sear the Chicken

Start by seasoning your chicken with salt and pepper on both sides. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for about 4 to 5 minutes per side until golden and browned.

Once seared, remove the chicken from the skillet, let it rest briefly, then dice it into bite-sized pieces. Set aside.

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2. Sauté the Aromatics and Rice

In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

If you’re using mushrooms, stir them in now and cook for about 3 to 4 minutes, or until softened and slightly browned.

Add the rice and toast it in the pan for 1 to 2 minutes, stirring constantly. This helps develop flavor and ensures a fluffy texture later.

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3. Mix the Smothered Sauce

While the rice is toasting, combine the cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne pepper (if using) in a bowl. Stir until the mixture is smooth and well-blended.

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4. Bring It All Together

Pour the chicken broth and heavy cream (or milk) into the skillet with the rice. Stir to combine.

Add the smothered sauce mixture to the skillet, stirring until fully incorporated with the liquid and rice. Gently fold in the diced chicken so that it’s nestled into the creamy mixture.

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5. Simmer and Cook

Reduce the heat to low, cover the skillet, and let everything simmer gently for about 20 to 25 minutes. The dish is ready when the rice is tender, the chicken is fully cooked (internal temperature of 165°F), and most of the liquid has been absorbed.

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6. Finish and Serve

Once cooked, remove the skillet from the heat and let it sit for 5 minutes, uncovered. Garnish with freshly chopped parsley.

Serve directly from the pan, spooning that creamy, smothered rice and sauce over the chicken pieces for a rich and satisfying plate.

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Expert Tips

• To keep the rice from sticking, stir occasionally during the simmering stage, especially if you’re not using a non-stick skillet.
• Don’t skip toasting the rice—it adds a layer of flavor and helps keep the grains from getting mushy.
• For extra richness, use heavy cream instead of milk.
• To make it ahead, complete everything up to the simmering step, then refrigerate and finish cooking when ready to serve.
• Use a meat thermometer to ensure your chicken is perfectly cooked without drying it out.

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Variations

This dish is super customizable depending on what you have on hand. Try one of these variations to switch it up:

1. Add chopped spinach or kale in the last 5 minutes of simmering.
2. Stir in 1/2 cup shredded cheddar or Monterey Jack cheese before serving.
3. Swap sour cream for plain Greek yogurt for a lighter version.
4. Use rotisserie chicken to save time — just add it in with the sauce.
5. Try it with brown rice (just adjust cooking time and liquid accordingly).
6. Add green peas or diced carrots for color and texture.
7. Use fresh herbs like rosemary or oregano instead of dried thyme.
8. Replace cream of chicken with cream of mushroom soup for deeper flavor.
9. Skip the cayenne if you’re sensitive to spice — or double it if you love heat.
10. Finish with a sprinkle of crispy fried onions or seasoned breadcrumbs for texture.

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What to Serve It With

This one-pan meal stands well on its own, but here are a few great sides to complete the spread:

• Steamed green beans
• Roasted broccoli
• Garden salad
• Buttery corn on the cob
• Garlic bread
• Baked sweet potatoes
• Southern-style biscuits
• Sautéed spinach
• Coleslaw
• Fried okra

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Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Let cool completely, then freeze in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

To Reheat: Add a splash of broth or milk and reheat gently on the stove or in the microwave to bring back that creamy texture.

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Serving for a Crowd

This recipe serves about 4 hearty portions, but you can easily double everything and cook it in a large Dutch oven or casserole dish to feed a bigger group. It’s a great make-ahead meal for potlucks, family gatherings, or weeknight meal prep.

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Make Ahead

You can prepare the entire dish ahead of time and store it in the refrigerator before the final simmer. When ready to cook, just return it to the stove and gently reheat, covered, until the rice is fully tender and heated through.