Description
This Creamy Smothered Chicken and Rice recipe features tender, seared chicken breasts smothered in a rich, creamy sauce infused with garlic, onion, and herbs, all cooked together in one skillet for a comforting and flavorful meal perfect for any night of the week.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika
Sauce and Rice
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 cup long-grain white rice
- 2 cups water
- 1 teaspoon dried thyme
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish after initial stovetop steps.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Sear each breast for 4-5 minutes per side until golden brown. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, incorporating the flavorful browned bits remaining in the pan.
- Add Liquids and Rice: Stir in the cream of chicken soup, chicken broth, and heavy cream, mixing well to combine into a creamy sauce. Add the rice, water, dried thyme, and season with salt and pepper to taste. Bring the mixture to a boil on the stovetop.
- Combine and Bake: Place the seared chicken breasts on top of the rice mixture in the skillet. Cover the skillet with a lid or tightly with aluminum foil to trap steam and moisture.
- Bake the Dish: Transfer the covered skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F and the rice is tender and fully cooked.
- Garnish and Serve: Carefully remove from the oven, garnish with fresh parsley if desired, and serve the creamy smothered chicken and rice warm for a comforting meal.
Notes
- For best results, use an oven-safe skillet like cast iron or stainless steel that can go from stovetop to oven.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- To make it lower in fat, use half-and-half instead of heavy cream or reduce the amount of cream.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add vegetables like peas or mushrooms for extra nutrition and texture.
