Description
This Creamy Smothered Chicken and Rice recipe combines tender, seared chicken breasts with a luscious creamy sauce and perfectly cooked rice. Cooked together in the oven, this one-pan meal is both comforting and flavorful, making it ideal for a hearty family dinner.
Ingredients
Scale
Chicken and Seasonings
- 4 boneless, skinless chicken breasts
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
Base and Sauce
- 1 tablespoon olive oil
- 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
Rice and Liquid
- 1 cup long-grain white rice
- 2 cups water
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish later in the process.
- Sear Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts with salt, pepper, and paprika, then sear each side for 4-5 minutes until golden brown. Remove chicken from skillet and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant, ensuring you scrape up any browned bits from the chicken for extra flavor.
- Prepare Creamy Sauce: Stir in the cream of chicken soup, chicken broth, and heavy cream into the sautéed onions and garlic. Mix thoroughly to combine all ingredients into a smooth sauce.
- Add Rice and Seasoning: Add the long-grain white rice, water, dried thyme, salt, and pepper to the skillet. Bring the mixture to a boil on the stovetop to help kick-start the rice cooking process.
- Combine Chicken and Rice: Return the seared chicken breasts to the skillet, placing them on top of the rice and sauce mixture evenly.
- Bake Covered: Cover the skillet with a lid or aluminum foil to trap steam. Place it in the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the rice is fully cooked and tender.
- Garnish and Serve: Once baked, remove the skillet from the oven, garnish with fresh parsley if desired, and serve the creamy smothered chicken and rice warm for a comforting meal.
Notes
- Use an oven-safe skillet to allow seamless stovetop to oven cooking.
- Check chicken temperature with a meat thermometer to ensure it’s fully cooked.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- White rice is recommended for this dish as it cooks evenly along with the chicken in the oven.
- Cover tightly during baking to prevent the rice from drying out.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
