I absolutely love a good one-pan meal, and this Smothered Chicken and Rice Recipe has quickly become a new favorite in my house. It’s the kind of comforting, hearty dish that feels like a warm hug on a plate.
The chicken is tender, the rice is fluffy, and that creamy, cheesy sauce just brings it all together beautifully. My family devoured it, and I have a feeling yours will too.It’s pure comfort food, perfected in a single skillet. If you enjoy hearty one-pan meals, you might also love the Spicy Coconut Curry Ramen Recipe for a flavorful twist.
Ingredients
This recipe brings together simple, wholesome ingredients to create a rich and flavorful meal. Here’s what you’ll need to get started.
- 2 tablespoons unsalted butter – This adds a rich flavor base right from the start.
- 1 tablespoon olive oil – Combining it with butter prevents the butter from browning too quickly.
- 1 large yellow onion, finely chopped – A finely chopped onion distributes flavor evenly throughout the dish.
- 2 large garlic cloves, minced – Freshly minced garlic provides a much better aroma and taste than pre-minced versions.
- 1 cup sliced mushrooms – Baby bella mushrooms are a great choice for their earthy flavor, but white mushrooms work well too.
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces – Thighs stay more tender and juicy than breasts in this type of recipe.
- 2-1/2 tablespoons all-purpose flour – This is the key to thickening the sauce and giving it a creamy texture.
- 2 cups milk – I recommend using whole milk for the richest, creamiest sauce possible.
- 2 cups chicken broth – Use a quality broth, as it forms the primary flavor base for the rice.
- 1-1/4 cups uncooked basmati rice – Basmati rice cooks up light and fluffy, which is perfect for this dish.
- Salt and pepper to taste – Season as you go for the best results.
- 1 gently packed cup freshly shredded sharp Cheddar cheese – Shredding your own cheese is a must; it melts so much better than the pre-shredded kind.
- 1/4 cup finely chopped fresh parsley – This adds a pop of color and fresh flavor at the end.
- 1/2 cup heavy cream (optional) – For an even creamier, more decadent finish.
- 1/2 cup sour cream (optional) – A dollop on top provides a cool, tangy contrast.
Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Note: This recipe yields approximately 6 servings.
Variations
One of the best things about this recipe is how easily you can adapt it. Here are a few ideas to customize it to your liking.
- Spice it Up: For more heat, increase the cayenne pepper or add a pinch of red pepper flakes along with the other seasonings. A finely diced jalapeño sautéed with the onion also adds a nice kick.
- Add More Veggies: Feel free to incorporate other vegetables. Finely chopped carrots or celery can be cooked with the onions, and a cup of spinach can be stirred in at the end until it wilts.
- Different Cheeses: Swap the cheddar for another good melting cheese. A mix of Monterey Jack and Colby, Gruyère, or even a smoked Gouda would be delicious.
- Protein Swap: While chicken thighs are recommended, you can use chicken breasts. Just be careful not to overcook them. You could also try this with smoked sausage, or pair it with Steak with Shrimp and Lobster Sauce Recipe for a surf-and-turf twist.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
Equipment You Need
Having the right tools makes any recipe easier. Here’s what you’ll need for this one.
- Large skillet with a lid: A non-stick skillet that’s at least 12 inches wide is ideal to ensure the rice cooks in an even layer.
- Sharp knife and cutting board: Essential for chopping the chicken, onion, and garlic efficiently.
- Whisk: Crucial for creating a smooth, lump-free sauce when adding the flour and liquids.
- Measuring cups and spoons: For accurately measuring all your ingredients.
How to Make Smothered Chicken and Rice
This one-pan meal comes together in just a few straightforward steps. Follow along to create a delicious and satisfying dinner.
Sauté the Vegetables
Start by melting the butter with the olive oil in your large skillet over high heat. Add the finely chopped onion and cook for about 3 to 5 minutes, until it becomes soft and golden. Then, add the sliced mushrooms and continue to cook for another 2 to 3 minutes, stirring occasionally until they have released their moisture and started to brown.
Cook the Chicken
Now, stir in the cubed chicken pieces and the minced garlic. Season them generously with salt and pepper. Cook everything together, stirring only once in a while, for about 5 minutes. You’re looking for the chicken to turn white on the outside; it doesn’t need to be fully cooked through at this stage, as it will finish cooking with the rice.
Toast the Rice and Add Spices
Add the uncooked rice and all of the seasonings from the blend (garlic powder, onion powder, thyme, paprika, and cayenne) to the skillet. Stir constantly for about 2 minutes. This step toasts the rice and spices, which deepens their flavor and adds another layer of complexity to the final dish.
Create the Creamy Sauce
Reduce the heat to medium and sprinkle the flour over the contents of the skillet. Stir constantly for one minute to cook out the raw flour taste. Slowly whisk in half of the milk until the mixture is smooth, then add the rest of the milk, followed by the chicken broth, whisking continuously to prevent any lumps from forming.
Simmer and Rest
Bring the mixture to a gentle simmer. Once it’s bubbling lightly, cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 10 to 12 minutes. After this time, remove the lid; the rice should be tender and most of the liquid absorbed. Quickly cover the skillet again and remove it from the heat to let it stand for 10 minutes. This resting period is critical for the rice to finish steaming and absorb the remaining liquid perfectly.
Add the Cheese and Serve
Uncover the skillet and stir in half of the shredded Cheddar cheese until it’s melted and combined. If you want an extra creamy texture, this is when you would gradually stir in the optional heavy cream. Smooth the surface of the mixture, sprinkle the remaining cheese on top, cover the skillet for a minute or two until the cheese is beautifully melted, and then serve hot, garnished with fresh parsley and a dollop of sour cream.
Additional Tips for Making this Recipe Better
After making this dish a few times, I’ve picked up some small tricks that really elevate the final result.
- I can’t stress this enough: shred your own cheese. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly. Taking a couple of extra minutes to grate a block of sharp cheddar makes a huge difference in the texture of the sauce.
- Don’t skip the 10-minute resting period at the end. I know it’s tempting to dig right in, but this step is crucial. It allows the rice to finish steaming and absorb all that flavorful liquid, ensuring it’s fluffy and not mushy.
- I always taste and adjust the seasoning right before serving. The flavors meld and change as the dish cooks, so a final check for salt and pepper can take it from good to great.
- If your pan looks a little dry while the rice is simmering, don’t be afraid to add a small splash of chicken broth. Different stovetops and pans can affect cooking times, so it’s good to keep an eye on it.
How to Serve Smothered Chicken and Rice
This dish is a complete meal on its own, but a few simple additions can make it even better. Serve it hot, straight from the skillet, for a rustic, family-style presentation. A garnish of fresh, chopped parsley adds a vibrant touch of color and a burst of freshness that cuts through the richness of the sauce.
For a well-rounded meal, pair it with a simple side salad dressed in a light vinaigrette to balance the creamy flavors. Roasted vegetables like broccoli or green beans also make a great accompaniment. And you can never go wrong with some crusty bread or dinner rolls for soaking up every last bit of that delicious sauce.
Nutritional Information
Here is an approximate nutritional breakdown for one serving of this recipe.
- Calories: 630 kcal
- Protein: 32g
- Carbohydrates: 45g
- Fat: 34g
Make Ahead and Storage
This dish is great for leftovers, making it perfect for meal prep. Just follow these simple storage and reheating guidelines.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will continue to meld, and it often tastes even better the next day.
To reheat, you can warm it gently in a skillet on the stove over low heat, adding a splash of milk or broth to loosen it up. Alternatively, you can reheat individual portions in the microwave until warmed through.
Why You’ll Love This Recipe
There are so many reasons to fall in love with this comforting and delicious meal.
- One-Pan Wonder: Everything cooks in a single skillet, which means minimal cleanup. It’s the perfect solution for a busy weeknight when you don’t want to spend a lot of time washing dishes.
- Incredibly Flavorful: The combination of savory chicken, earthy mushrooms, aromatic spices, and a cheesy, creamy sauce creates a dish that is packed with complex flavors. It’s true comfort food that satisfies every time.
- Family-Friendly: This is a meal that appeals to all ages. It’s hearty, cheesy, and comforting—a guaranteed hit with both kids and adults.
- Completely Customizable: It’s easy to adapt this recipe to your family’s preferences. You can add extra vegetables, swap out the cheese, or adjust the seasonings to make it your own.
Smothered Chicken and Rice Recipe
Ingredients
Method
- Start by melting the butter with the olive oil in your large skillet over high heat. Add the finely chopped onion and cook for about 3 to 5 minutes, until it becomes soft and golden. Then, add the sliced mushrooms and continue to cook for another 2 to 3 minutes, stirring occasionally until they have released their moisture and started to brown.
- Now, stir in the cubed chicken pieces and the minced garlic. Season them generously with salt and pepper. Cook everything together, stirring only once in a while, for about 5 minutes. You’re looking for the chicken to turn white on the outside; it doesn’t need to be fully cooked through at this stage, as it will finish cooking with the rice.
- Add the uncooked rice and all of the seasonings from the blend (garlic powder, onion powder, thyme, paprika, and cayenne) to the skillet. Stir constantly for about 2 minutes. This step toasts the rice and spices, which deepens their flavor and adds another layer of complexity to the final dish.e
- Reduce the heat to medium and sprinkle the flour over the contents of the skillet. Stir constantly for one minute to cook out the raw flour taste. Slowly whisk in half of the milk until the mixture is smooth, then add the rest of the milk, followed by the chicken broth, whisking continuously to prevent any lumps from forming.
- Bring the mixture to a gentle simmer. Once it’s bubbling lightly, cover the skillet with a lid, reduce the heat to medium-low, and let it cook for 10 to 12 minutes. After this time, remove the lid; the rice should be tender and most of the liquid absorbed. Quickly cover the skillet again and remove it from the heat to let it stand for 10 minutes. This resting period is critical for the rice to finish steaming and absorb the remaining liquid perfectly.
- Uncover the skillet and stir in half of the shredded Cheddar cheese until it’s melted and combined. If you want an extra creamy texture, this is when you would gradually stir in the optional heavy cream. Smooth the surface of the mixture, sprinkle the remaining cheese on top, cover the skillet for a minute or two until the cheese is beautifully melted, and then serve hot, garnished with fresh parsley and a dollop of sour cream.
Notes
- I can’t stress this enough: shred your own cheese. Pre-shredded cheeses contain anti-caking agents that prevent them from melting smoothly. Taking a couple of extra minutes to grate a block of sharp cheddar makes a huge difference in the texture of the sauce.
- Don’t skip the 10-minute resting period at the end. I know it’s tempting to dig right in, but this step is crucial. It allows the rice to finish steaming and absorb all that flavorful liquid, ensuring it’s fluffy and not mushy.
- I always taste and adjust the seasoning right before serving. The flavors meld and change as the dish cooks, so a final check for salt and pepper can take it from good to great.
- If your pan looks a little dry while the rice is simmering, don’t be afraid to add a small splash of chicken broth. Different stovetops and pans can affect cooking times, so it’s good to keep an eye on it.
