Go Back
smothered-chicken-and-rice-skillet-recipe

Smothered Chicken and Rice

Tender golden-seared chicken breasts nestled into creamy, savory rice cooked in one skillet. A hearty, comforting weeknight dinner ready in 45 minutes with simple pantry ingredients.
Print Recipe Save to Pins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 3 cloves fresh garlic minced
  • 1 medium yellow onion chopped
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 2 tbsp soy sauce low-sodium if preferred
  • 1 can cream of chicken soup 10.5 oz
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh thyme or parsley for garnish

Equipment

  • Large deep skillet with lid
  • Wooden spoon or spatula
  • Meat thermometer

Method
 

  1. Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large deep skillet over medium-high heat until shimmering.
  2. Add chicken and cook for 5 minutes per side without moving until deep golden brown. Remove from skillet and set aside.
  3. In the same skillet, add chopped onion and minced garlic. Saute over medium heat for about 3 minutes until softened and fragrant, scraping up any browned bits from the bottom.
  4. Stir in the rice and toast for 1 minute until the grains are coated with the oil and onion mixture.
  5. Pour in chicken broth and soy sauce. Stir to combine and bring to a gentle simmer.
  6. Add cream of chicken soup and stir until fully blended. Nestle the browned chicken breasts on top of the rice mixture, pressing them in slightly.
  7. Cover the skillet and reduce heat to low. Cook for 20 to 25 minutes until rice is tender and has absorbed most of the liquid. Check at 20 minutes and add a splash of broth if needed.
  8. Remove from heat and let rest covered for 5 minutes. Garnish with fresh thyme or parsley and serve from the skillet.

Notes

Use low-sodium broth and soy sauce to control salt levels. Toast the rice for 1 minute before adding liquid to prevent mushiness. Keep the lid on during the 20 to 25 minute simmer — lifting it releases steam and can result in undercooked rice. Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of broth to restore creaminess.