Description
This Delicious Savory Smothered Chicken and Rice recipe is a comforting one-pan meal featuring tender seared chicken simmered with flavorful rice in a creamy chicken broth sauce. Enhanced with paprika, thyme, and sautéed onions and garlic, this dish is perfect for an easy yet impressive dinner that’s packed with rich, homestyle flavors.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs or breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
Rice and Vegetables
- 1 cup long-grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
Liquids and Oil
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tablespoon olive oil
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Season the Chicken: Season the chicken thighs or breasts evenly with salt, black pepper, paprika, and dried thyme. Set aside to allow the flavors to infuse.
- Heat the Oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Sear the Chicken: Place the seasoned chicken in the hot skillet and sear for about 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes until the onions are softened and fragrant, scraping up any browned bits from the chicken.
- Add Rice: Stir in the long-grain white rice, toasting it slightly for about 1 minute to enhance its flavor.
- Mix Liquids: Pour in the chicken broth and cream of chicken soup, stirring well to combine all ingredients thoroughly.
- Combine Everything: Return the seared chicken to the skillet, nestling it gently into the rice mixture. If you choose, add the frozen peas and carrots on top.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer gently for about 25 minutes, or until the rice is tender and has absorbed the liquid completely.
- Check Chicken: Confirm that the chicken is fully cooked by checking that its internal temperature reads 165°F. If needed, cook for a few more minutes uncovered.
- Garnish and Serve: Remove the skillet from heat and let the dish rest for a few minutes. Garnish with fresh parsley before serving to add a pop of color and freshness.
Notes
- Use chicken thighs for juicier, more flavorful meat or breasts for a leaner option.
- To make the dish gluten free, ensure your cream of chicken soup is gluten free or substitute with a homemade white sauce.
- The frozen peas and carrots are optional but add color, texture, and extra nutrients.
- Rice should be long-grain white rice for best texture; adjust water if using other types of rice.
- For a thicker sauce, allow the dish to rest uncovered after cooking to reduce excess liquid.
