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Creamy Smothered Chicken and Rice: The Ultimate Comfort Meal

Close-up of perfectly seared smothered chicken and rice topped with creamy mushroom sauce.
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Make this easy, creamy smothered chicken and rice for a satisfying weeknight dinner. Tender chicken breasts cook in a rich mushroom gravy and serve over fluffy rice for a true comfort food experience.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can (10.5 ounces) cream of chicken soup
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 2 cups cooked white rice, for serving

Instructions

  1. Season the chicken breasts on both sides with salt, pepper, garlic powder, and thyme.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
  3. Add the sliced mushrooms and chopped onion to the same skillet. Cook until the onions are soft and the mushrooms have released their liquid, about 5 minutes.
  4. Add the minced garlic and cook for 1 minute until fragrant.
  5. Whisk in the cream of chicken soup, chicken broth, and heavy cream until the sauce is smooth. Bring the mixture to a simmer.
  6. Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  7. While the chicken simmers, prepare your rice according to package directions.
  8. Serve each piece of smothered chicken over a bed of fluffy rice, spooning the creamy mushroom gravy generously over the top.

Notes

  • For a richer flavor, use chicken thighs instead of breasts. Adjust cooking time as needed.
  • If you do not have fresh mushrooms, use 1/2 cup of canned, drained mushrooms.
  • To make this a one-pan chicken and rice dish, stir 1 cup of uncooked white rice and 1 3/4 cups of chicken broth into the sauce before adding the chicken back in. Cover and cook until the rice is done, about 20 minutes, stirring once halfway through.

Nutrition

Find it online: https://kitchenslang.com/smothered-chicken-and-rice-recipe/