Creamy Smothered Chicken Rice
A quick and easy weeknight dinner featuring chicken smothered in a creamy sauce, served over fluffy rice. Perfect for busy evenings when comfort food is a must!
Equipment
- Large skillet or Dutch oven
- Mixing bowl
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 10.75 oz can cream of mushroom soup
- 0.5 cup chicken broth (for sauce)
- 1 tsp paprika
- 0.5 tsp garlic powder
- salt and pepper to taste
- 1 cup long-grain rice, uncooked
- 2 cups chicken broth (for rice)
- 1 cup frozen peas or mixed vegetables (optional)
- fresh parsley, chopped (optional, for garnish)
Instructions
- Season the chicken pieces with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add garlic and cook another minute.
- Add the seasoned chicken and cook until browned on all sides. It does not need to be fully cooked.
- Whisk together the cream of mushroom soup and 1/2 cup chicken broth. Pour over the chicken in the skillet.
- Stir in uncooked rice and 2 cups chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked and liquid absorbed.
- Stir in peas or vegetables during the last 5 minutes of cooking, if using.
- Check chicken is fully cooked (165°F) and rice is tender.
- Remove from heat and let rest. Garnish with parsley and serve warm.
Notes
You can substitute cream of mushroom soup with cream of chicken or celery soup. Feel free to add vegetables like mushrooms, peas, or carrots. Adjust liquid based on rice type. Garnish with fresh parsley.