One Pan Smothered Chicken and Rice

A white bowl filled with creamy, herb-topped chicken and mushroom stew sits on a wooden surface, reminiscent of a comforting one pan chicken and rice recipe, with a spoon placed nearby on a light napkin.

5 from 12 votes

This One Pan Smothered Chicken and Rice is a hearty, comforting meal made with tender seared chicken, creamy seasoned rice, and a rich smothered sauce—all cooked in one skillet for easy prep and cleanup. With simple ingredients and bold flavor, it’s the perfect weeknight dinner the whole family will love.

Prep Time10

Cook Time45

Resting Time5

Total Time1

Course: Dinner, Main Course

Cuisine: American

Keyword: creamy chicken and rice, easy chicken dinner, one pan chicken dinner, skillet meal, smothered chicken

Servings:

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

Instructions

Season chicken with salt and pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken 4–5 minutes per side until golden brown. Transfer to a board and dice into bite-sized pieces as soon as it is comfortable to handle. The chicken may still be partly raw; continue cooking immediately, and wash the board, knife, and hands after handling it.
In the same skillet, melt butter over medium heat. Add onion and cook 2–3 minutes until soft. Add garlic and cook 30 seconds. If using mushrooms, add them now and cook 3–4 minutes. Stir in rice and toast for 1–2 minutes, stirring constantly.
In a bowl, whisk together cream of chicken soup, sour cream, garlic powder, onion powder, thyme, paprika, and cayenne (if using) until smooth.
Pour in chicken broth and cream (or milk). Stir in the sauce mixture until fully combined. Add diced chicken back to the skillet and nestle into the rice. Bring to a gentle simmer.
Reduce heat to low. Cover and simmer for 20–25 minutes, or until rice is tender, chicken is cooked through (165°F), and liquid is mostly absorbed.
Remove from heat and let sit uncovered for 5 minutes. Garnish with chopped parsley. Serve hot, spooning sauce and rice over chicken.

Notes

Use regular uncooked long-grain white rice and a heavy pan with a well-fitting lid. Brown or instant rice is not a direct substitution for the stated liquid and timing.
Keep the simmer gentle to avoid scorching. If the rice is firm and the pan looks dry, add a little broth, cover, and continue until the rice is tender and the chicken reaches 165°F.
For make-ahead meals, cook the chicken fully to 165°F before cooling promptly in shallow containers. Do not refrigerate partly cooked chicken to finish later. Whole milk can replace heavy cream for a less rich sauce.

Estimated nutrition is for one-fourth of the recipe, using four USDA-reference boneless skinless chicken breasts at 272 g raw meat each, heavy cream, and all rice and sauce. Smaller breasts, thighs, or whole milk change the values. Optional mushrooms, cayenne, garnish, and unmeasured salt and pepper are excluded.

Nutrition