Smothered Chicken and Rice
A comforting one-pan dish of tender chicken, fluffy rice, and a rich, creamy sauce, perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 2 pieces chicken breasts Skinless for better texture
- 1 cup rice Use brown or jasmine rice for variation
- 2 cups chicken broth For cooking the rice and in the skillet
- 1 can cream of chicken soup Can substitute with cream of mushroom soup
- 1 piece onion, chopped
- 2 cloves garlic, minced
- to taste salt and pepper Season generously
- olive oil for cooking A splash
Instructions
Preparation
- Heat a splash of olive oil in a large skillet over medium heat.
- Chop onion and mince garlic.
Cooking Chicken
- Add chopped onion and minced garlic to the skillet; sauté until onions are translucent and fragrant.
- Season chicken breasts with salt and pepper, then add to the skillet. Cook until browned on both sides.
Cooking Rice
- Follow package instructions for cooking rice, using chicken broth instead of water for added flavor.
Combining Ingredients
- After the chicken is browned, add cream of chicken soup and chicken broth to the skillet. Stir everything together.
- Reduce heat, cover, and let simmer for about 15-20 minutes, checking chicken for doneness.
Serving
- Fluff the cooked rice and serve on plates, generously spooning chicken and creamy sauce over the top.
Notes
Consider adding fresh herbs for garnish and serve with steamed vegetables or crusty bread for a complete meal. Leftovers can be stored in an airtight container for 3-4 days or frozen for up to 3 months.