... Print

Creamy Smothered Chicken and Rice: Easy Weeknight Comfort Dinner

A close-up of smothered chicken and rice, featuring a golden-brown chicken breast covered in thick, creamy brown gravy, served over white rice.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers the ultimate comfort food: tender chicken smothered in a rich, savory, creamy gravy, served over fluffy rice. It is simple to prepare, making it a perfect, hearty meal for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 1 cup chicken broth
  • 1 can (10.5 ounces) cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese (optional, for extra richness)
  • 2 cups cooked white rice, for serving

Instructions

  1. Season the chicken breasts evenly with salt, pepper, paprika, and garlic powder.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  3. Reduce the heat to medium. Add the chopped onion to the same skillet and cook until softened, about 3 minutes, scraping up any browned bits from the bottom of the pan.
  4. Pour in the chicken broth, scraping the bottom of the skillet again to release any remaining flavor. Bring the liquid to a simmer.
  5. Whisk in the cream of chicken soup and milk until the sauce is smooth. Let the sauce simmer gently for 2 minutes, stirring often.
  6. If using, stir in the shredded cheddar cheese until it melts into the sauce. Taste the sauce and add more salt or pepper if needed. This is your savory smothered chicken sauce.
  7. Return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the chicken. Reduce the heat to low, cover the skillet, and let it simmer for 5 minutes so the chicken absorbs the flavor.
  8. Serve each smothered chicken breast immediately over a bed of fluffy cooked white rice.

Notes

  • For an even richer flavor, use chicken thighs instead of breasts.
  • You can use leftover chicken for this recipe; simply skip step 2 and add pre-cooked chicken when simmering in the sauce.
  • If you do not have cream of chicken soup, you can substitute it with 1/2 cup heavy cream mixed with 1 tablespoon of flour and 1 teaspoon of chicken bouillon powder.

Nutrition

Find it online: https://carlacooking.com/smothered-chicken-and-rice-recipe-easy-dinner/