Smothered Chicken and Rice is a hearty one-pot meal with tender chicken, fluffy rice, and a creamy, cheesy sauce.
Author’s Notes
All About That One Pan Life!
I don’t know about you, but I LOVE a one-skillet meal, especially when chicken and rice are involved! I’ve already shared my Chicken Rice Broccoli Casserole and Chicken Curry and Rice, both made in one skillet, and both are total favorites in my house. Recipes like these make it into the rotation often because my whole family loves them.
And now I’ve got another favorite to add to the list! My crew went wild for this one (although every single kid picked out the mushrooms…more for me, right?).
This Smothered Chicken and Rice is every bit as delicious as my other one-skillet chicken and rice recipes, but it has its own fun, unique flavor profile. It’s creamy, cheesy, comforting, and extra tasty with a big scoop of sour cream on top. I can’t wait to hear what you think!
Smothered Chicken and Rice
| Ingredients | Helpful Note |
|---|---|
| Butter & olive oil | Both create a great flavor base. Feel free to add a touch more if needed. |
| Onion, garlic & mushrooms | Dice the onion as small as possible for even cooking. Wipe mushrooms clean or rinse quickly, then dry well to avoid sogginess. |
| Chicken thighs & rice | Thighs stay juicier than breasts. Basmati makes rice fluffy, while long grain white gives a softer, risotto-like texture. |
| Milk, broth & flour | Whisk flour well into the liquids for a smooth, creamy sauce. |
| Cheddar cheese, parsley & sour cream | Freshly shredded cheese melts best. Use sharp or extra sharp for bold flavor. Sour cream adds richness at serving. |
How to Make Smothered Chicken and Rice
- Cook onion & mushrooms: Sauté in butter and oil until golden.
- Add chicken & garlic: Season, then cook until chicken turns white.
- Toast rice & spices: Stir in rice and seasonings for 2 minutes.
- Make sauce: Stir in flour, then slowly whisk in milk and broth.
- Simmer: Cover and cook 10–12 minutes until rice is tender.
- Rest: Cover again and let stand off heat for 10 minutes.
- Finish: Stir in half the cheese, top with the rest, cover to melt, then serve.
More Easy One-Dish Meals:
Smothered Chicken and Rice
Smothered Chicken and Rice is a quick, satisfying dinner filled with tender chicken, savory rice, and a creamy, cheesy finish.
Equipment
- Large skillet non-stick; with a fitted lid
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped (1-1/2 cups)
- 2 large garlic cloves minced (1 tbsp)
- 1 cup sliced mushrooms optional (I use baby bella)
- 1 pound boneless skinless chicken thighs cut into bite-size pieces, see note 1
- 2-1/2 tablespoons flour
- 2 cups milk I use whole
- 2 cups chicken broth
- 1-1/4 cups uncooked rice I use basmati, see note 2
- Salt and pepper
- 1 gently packed cup freshly shredded sharp cheddar cheese
- 1/4 cup finely chopped parsley optional, for topping
- 1/2 cup heavy cream optional, for serving
- 1/2 cup sour cream optional, for serving
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
Instructions
- Melt butter and heat oil in a large skillet over high heat. Add onion and cook 3–5 minutes, until golden. Add mushrooms and cook 2–3 minutes more, stirring occasionally.
- Stir in cubed chicken and garlic. Season to taste (I add 1/2 tsp each of salt & pepper). Cook, stirring only occasionally, until chicken turns white on the outside, about 5 minutes (it doesn’t need to be cooked through yet).
- Stir in the rice and all seasonings. Cook, stirring constantly, for 2 minutes.
- Reduce heat to medium. Sprinkle in flour and stir constantly for 1 minute. Gradually whisk in half the milk until smooth, then add the rest. Stir in broth while whisking constantly.
- Bring to a simmer. Cover, reduce heat to medium-low, and cook 10–12 minutes.
- Remove lid. The rice should be tender and the liquid mostly absorbed (you should see a small amount of liquid around the rice that will absorb during resting; see note 3 for trouble-shooting). Quickly cover again and let stand off heat for 10 minutes (see note 4).
- Stir in half the cheese. Smooth the surface, sprinkle with the remaining cheese, cover, and let stand until melted. Stir gently and if you'd like a creamier consistency, add in heavy cream gradually while stirring gently. Serve hot, topped with parsley and scoops of sour cream if desired.
Recipe Notes
Note 1: To use chicken breasts, slice in half widthwise to make 4 pieces, then lightly pound to even thickness. Season with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat, add chicken in a single layer, and cook 2–3 minutes per side until fully cooked. Transfer to a cutting board, cover with foil, rest 10 minutes, then chop into bite-sized pieces.
Note 2: Basmati rice cooks up fluffy; long grain rice works but is softer. Other types of rice not recommended.
Note 3: If the rice isn’t tender, increase the heat slightly and cook 2–3 minutes more, checking as needed. If it’s cooking too quickly, add a splash of broth and lower the heat.
Note 4: Don’t skip the resting time; this lets the liquid absorb fully and keeps the rice from turning mushy.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk if needed.
Nutrition
Serving: 1serving | Calories: 630kcal | Carbohydrates: 45g | Protein: 32g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 518mg | Potassium: 548mg | Fiber: 1g | Sugar: 7g | Vitamin A: 813IU | Vitamin C: 7mg | Calcium: 311mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if needed.
What To Serve On The Side
This Smothered Chicken and Rice makes a complete dinner on its own, but these sides pair perfectly:
- Garden salad: A crisp side salad with a light dressing balances the richness.
- Roasted veggies: Try broccoli, green beans, or Brussels sprouts for extra flavor.
- No-knead bread or rolls: Perfect for soaking up the creamy sauce.
- Fruit salad: Adds a light, sweet contrast to the savory dish.
Smothered Chicken And Rice Tips
- Use a wide skillet: Helps rice cook evenly and prevents clumping.
- Cut chicken evenly: Similar-sized pieces cook at the same rate.
- Check liquid level: Add a splash of broth if the pan looks dry.
- Let it rest covered: Finishes cooking the rice gently and keeps it from turning mushy.
- Season in layers: Adjust seasoning after resting for the best possible flavor.
- Shred your cheese: Melts smoother than pre-shredded which has anti-caking agents.
