Description
This Creamy Smothered Chicken and Rice recipe features tender, seared chicken breasts cooked in a rich and flavorful creamy sauce with rice. Baked together until the chicken is juicy and the rice is perfectly tender, this comforting one-pan meal is simple to prepare and perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Seasoning
- 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 chicken and rice mixture.
- 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 them for 4-5 minutes on each side until golden brown, then remove from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until they become soft and fragrant.
- Add Sauce Ingredients: Stir in the cream of chicken soup, chicken broth, and heavy cream. Mix thoroughly to combine all the flavors.
- Incorporate Rice and Spices: Add the long-grain white rice, water, dried thyme, and season with salt and pepper to taste. Bring this mixture to a boil on the stovetop.
- Arrange Chicken & Bake: Return the seared chicken breasts to the skillet, placing them on top of the rice mixture. Cover the skillet with a lid or aluminum foil to retain moisture.
- Bake Until Done: Place the covered skillet in the oven and bake for 30-35 minutes, or until the chicken is cooked through to 165°F and the rice is tender.
- Garnish & Serve: 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 to avoid transferring to another baking dish.
- You can substitute cream of chicken soup with cream of mushroom soup for a slightly different flavor.
- If you prefer a lighter sauce, substitute half the heavy cream with milk or a dairy-free alternative.
- Make sure to cover the skillet tightly during baking to ensure the rice cooks thoroughly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
