When time is short but you still crave a homemade dinner that brings comfort to the table, this Creamy Smothered Chicken and Rice recipe comes to the rescue. Ready in just 30-40 minutes, this one-pan wonder combines tender chicken, a rich velvety sauce, and perfectly cooked rice for a meal that tastes like you spent hours in the kitchen. It’s the ultimate weeknight solution that doesn’t sacrifice flavor for convenience.
If you loved this creamy smothered chicken and rice, you’ll definitely want to check out more dirt cheap dinners for busy moms and our popular easy chicken and broccoli pasta recipe. Short on time? Try the crispy chicken bacon ranch wrap, a reader favorite for packed weeknights. Plus, get the most out of your grocery runs with our budget meal ideas for large families and clever money-saving hacks every mom should know.
Why You’ll Love This Creamy Smothered Chicken and Rice
- One-Pan Wonder: Everything cooks in a single skillet, minimizing cleanup time.
- Quick Preparation: From start to finish in under 40 minutes, perfect for busy weeknights.
- Family-Friendly: Creamy, comforting flavors that even picky eaters will enjoy.
- Versatile: Easy to customize with vegetables or different seasonings.
- Budget-Friendly: Uses simple, affordable ingredients you likely have on hand.
- Meal-Prep Friendly: Reheats beautifully for lunches or dinners throughout the week.
- Comfort Food: Rich, creamy sauce that satisfies those comfort food cravings.
- Impressive Results: Looks and tastes like a restaurant-quality meal.
Ingredients You’ll Need
For the Chicken:
- 2 lbs chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Sauce and Rice:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup white rice (uncooked)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Season and Sear the Chicken (8 minutes)
In a small bowl, mix together salt, pepper, garlic powder, onion powder, and paprika. Pat the chicken thighs dry with paper towels and season generously on both sides with the spice mixture. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs and sear for 4 minutes per side until golden brown. They don’t need to be fully cooked at this stage. Remove chicken to a plate and set aside.
Step 2: Sauté Aromatics (3 minutes)
In the same skillet, add the diced onion and sauté for 2 minutes until softened. Add minced garlic and cook for another minute until fragrant. Don’t let the garlic burn – reduce heat if necessary.
Step 3: Create the Creamy Sauce (5 minutes)
Add cream of mushroom soup, chicken broth, and heavy cream to the skillet. Whisk until smooth, making sure to scrape up any browned bits from the bottom of the pan – these add amazing flavor! Stir in dried thyme and dried parsley. Bring the mixture to a gentle simmer.
Step 4: Add Rice and Return Chicken (2 minutes)
Stir the uncooked rice into the creamy sauce, ensuring it’s evenly distributed. Return the seared chicken thighs to the skillet, nestling them into the rice mixture. The chicken should be partially submerged in the sauce.
Step 5: Simmer Until Cooked (15-20 minutes)
Cover the skillet and reduce heat to low. Let everything simmer for 15-20 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Check halfway through and give the rice a gentle stir around the chicken to prevent sticking. If the mixture seems too dry, add a splash more chicken broth.
Step 6: Add Cheese and Finish (2 minutes)
Sprinkle shredded cheddar cheese over the top of the chicken and rice. Cover again and let sit for 2 minutes until the cheese melts. Remove from heat and let stand for 5 minutes before serving. This resting time allows the sauce to thicken slightly and flavors to meld together.
Step 7: Garnish and Serve
Sprinkle fresh chopped parsley over the top for a pop of color and fresh flavor. Serve directly from the skillet for a rustic presentation, or transfer to a serving dish. Each portion should include a chicken thigh and plenty of the creamy rice.
Time-Saving Tips for Busy Weeknights
Make This Recipe Even Faster!
- Use pre-cut onions from the produce section to eliminate chopping time.
- Try instant rice to cut cooking time in half (adjust liquid accordingly).
- Season chicken ahead during weekend meal prep and store in the refrigerator.
- Use jarred minced garlic instead of fresh to save on prep time.
- Measure spices in advance and store in small containers or baggies.
- Buy pre-shredded cheese to eliminate grating time.
- Double the recipe and freeze half for another busy night.
- Use rotisserie chicken and skip the searing step (add with rice).
Serving Suggestions
Quick Side Dishes
- Steamed Broccoli: Ready in just 5 minutes in the microwave.
- Simple Green Salad: Pre-washed greens with a quick vinaigrette.
- Garlic Bread: Store-bought garlic bread toasted while the chicken rests.
- Roasted Vegetables: Toss pre-cut veggies with oil and roast while the chicken cooks.
Make It a Complete Meal
- Add Vegetables to the Dish: Stir in frozen peas or spinach during the last 5 minutes.
- Crusty Bread: Perfect for soaking up the extra creamy sauce.
- Fruit Salad: A light, refreshing contrast to the rich main dish.
- Simple Dessert: Store-bought cookies or ice cream to complete the meal.
Storage and Reheating Instructions
Make the Most of Your Leftovers
Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often develop and taste even better the next day!
Freezer Storage: This dish freezes well for up to 2 months. Portion into individual servings in freezer-safe containers for quick single meals. Thaw overnight in the refrigerator before reheating.
Reheating on Stovetop: For best results, reheat gently in a covered skillet over medium-low heat. Add a splash of chicken broth or milk if the sauce has thickened too much.
Microwave Reheating: For quick meals, reheat in the microwave at 70% power, stirring halfway through. Cover with a damp paper towel to help retain moisture.
Creamy Smothered Chicken and Rice Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Creamy Sauce and Rice:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup white rice (uncooked)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped
Instructions:
- Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl. Pat chicken thighs dry and season on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 minutes per side until golden brown. Remove to a plate.
- In the same skillet, sauté diced onion for 2 minutes. Add garlic and cook for 1 minute until fragrant.
- Add cream of mushroom soup, chicken broth, and heavy cream. Whisk until smooth, scraping up browned bits from the pan. Stir in dried thyme and parsley.
- Stir in uncooked rice. Return chicken to the skillet, nestling pieces into the rice mixture.
- Cover, reduce heat to low, and simmer for 15-20 minutes until rice is tender and chicken reaches 165°F internally.
- Sprinkle with cheddar cheese, cover, and let sit for 2 minutes until cheese melts.
- Let stand for 5 minutes, garnish with fresh parsley, and serve.
Notes:
- For a lighter version, substitute half-and-half for heavy cream.
- Add frozen vegetables during the last 5 minutes of cooking for a complete one-pan meal.
- If using instant rice, reduce liquid by 1/4 cup and cooking time to 10 minutes.
Quick Recipe Variations
Spicy Version
Add 1/2 teaspoon cayenne pepper to the chicken seasoning and stir in 1 tablespoon of hot sauce to the creamy sauce. Top with pepper jack cheese instead of cheddar for an extra kick.
Vegetable Loaded
Add 1 cup sliced mushrooms with the onions, and stir in 1 cup frozen mixed vegetables (peas, carrots, corn) during the last 5 minutes of cooking for added nutrition and color.
Herb Garden
Replace dried herbs with 1 tablespoon each of fresh thyme and rosemary. Finish with a handful of fresh basil along with the parsley for a garden-fresh flavor profile.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Chicken breasts work well in this recipe, but they cook faster and can dry out more easily than thighs. If using breasts, reduce the simmering time to 12-15 minutes and check for doneness earlier. You might also want to cut larger breasts in half horizontally to ensure even cooking.
Can I make this dish ahead of time?
This dish is perfect for make-ahead meals. You can prepare it completely, let it cool, and refrigerate for up to 3 days. Reheat gently on the stovetop with a splash of broth or in the microwave. The flavors often improve after a day in the refrigerator!
What can I substitute for cream of mushroom soup?
If you don’t have cream of mushroom soup, you can use cream of chicken or cream of celery soup instead. For a homemade alternative, make a quick roux with 2 tablespoons butter and 2 tablespoons flour, then add 1 cup milk and cook until thickened.
Can I use brown rice instead of white rice?
Brown rice requires a longer cooking time and more liquid. If using brown rice, add an extra 1/2 cup of broth and expect to simmer for 35-40 minutes instead of 15-20. Check occasionally and add more liquid if needed.
Ready in a Flash: Weeknight Dinner Solved
This Creamy Smothered Chicken and Rice recipe proves that delicious, comforting meals don’t have to take hours to prepare. With just one pan and about 30 minutes of active cooking time, you can create a satisfying dinner that your whole family will request again and again. The creamy sauce, tender chicken, and perfectly cooked rice come together in a harmonious blend of flavors that taste like they took much longer to develop.
Next time you’re facing a busy weeknight with hungry mouths to feed, remember this recipe as your secret weapon. It’s quick enough for Monday night but special enough for weekend company. And don’t forget to make extra – the leftovers make an amazing lunch the next day!
Share Your Creamy Chicken Creation!
Did you try this recipe? We’d love to see your results! Tag your photos with #QuickCreamy Chicken on social media or leave a comment below with your own time-saving tips or variations.
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