Smothered chicken and rice​

Smothered Chicken and Rice is the kind of hearty, comforting dish that warms you from the inside out. Tender, seasoned chicken simmers with vegetables, garlic, and creamy chicken sauce before being nestled into perfectly cooked rice. It’s rich, flavorful, and satisfying a one-pan wonder that’s perfect for busy weeknights or lazy weekend dinners.

This Southern-inspired recipe lets flavors build slowly; the seasonings and sautéed vegetables blend with broth and cream of chicken soup to create the perfect coating for both chicken and rice. It’s simple, filling, and always a crowd pleaser.

Why You’ll Love This Smothered chicken and rice​

Smothered Chicken and Rice brings together classic comfort food elements golden-seared chicken, creamy sauce, tender rice, and flavorful vegetables. It’s satisfying without being complicated, and the single-pan method means easy cleanup afterward.

From the savory Cajun seasoning to the mellow sweetness of sautéed peppers and onions, every bite is packed with homestyle goodness. Whether you’re cooking for your family or for a cozy night in, this recipe delivers the kind of warmth and flavor that keeps you coming back for more.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
• Garlic powder, onion powder, smoked paprika, Cajun seasoning (to coat)
• 1 tablespoon olive oil
• 2 tablespoons salted butter, divided
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 rib celery, diced
• 7–8 garlic cloves, minced
• 1.5 cups water (or 1.5 cups chicken broth instead of water + bouillon)
• 1 teaspoon chicken-flavored bouillon (skip if using broth)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup rinsed basmati rice (or jasmine rice add extra ½ to 1 cup liquid if using jasmine)
• Salt and pepper, to taste

Step-by-Step Method

Step 1: Season the chicken

Pat the chicken dry. Coat generously with garlic powder, onion powder, smoked paprika, and Cajun seasoning on both sides.

Step 2: Sear the chicken

Heat olive oil and 1 tablespoon butter in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear for 2–3 minutes per side until golden brown. It doesn’t need to cook through at this stage you’re building flavor. Remove the chicken and set aside.

Step 3: Sauté the vegetables

In the same skillet, melt the remaining tablespoon of butter. Add the diced onion, bell pepper, and celery. Cook for 3–4 minutes until softened and aromatic. Stir in the minced garlic and cook for 30 seconds more.

Step 4: Build the sauce

Pour in water or chicken broth, then stir in the bouillon if using. Add the can of cream of chicken soup and whisk until smooth. Season with salt and pepper to taste.

Step 5: Add the rice and chicken

Stir in the rinsed basmati rice until it’s evenly distributed in the sauce. Nestle the seared chicken breasts into the mixture, making sure they’re partially covered by the sauce.

Step 6: Simmer until cooked

Reduce heat to low, cover the skillet, and let simmer for 20–25 minutes (30 minutes for jasmine rice), stirring occasionally to prevent sticking. The rice should be tender and the chicken cooked through to 165°F (74°C).

Step 7: Serve

Taste and adjust seasoning if needed. Serve directly from the pan, spooning the creamy vegetable and rice mixture over the chicken. Garnish with chopped parsley or green onions for extra color if desired.

Expert Tips for Success

• Use fresh garlic: The large quantity adds incredible depth to the dish.

• Rinse rice well: This removes excess starch and helps prevent clumping.

• Layer seasoning: Season the chicken well and taste the sauce before adding chicken back in.

• Check liquid levels: If the rice absorbs too much broth before cooking through, add ¼ cup hot water or broth at a time as needed.

• Avoid high heat: Low simmering prevents burning and keeps flavors mellow and rich.

Tasty Variations to Try

• Spicy kick: Increase Cajun seasoning or add cayenne pepper to the chicken coating.

• Vegetable boost: Add carrots, mushrooms, or zucchini for extra texture.

• Cheesy twist: Stir in shredded cheddar or Monterey Jack during the last 5 minutes of cooking.

• Herb version: Finish with fresh thyme or rosemary for a fragrant touch.

• Creamier sauce: Add ¼ cup heavy cream in the last few minutes for an even richer texture.

If you liked this recipe you’ll also love this Garlic Parmesan Roasted Chicken.

Serving Ideas

• Weeknight dinner: Serve with a side of steamed vegetables or cornbread.

• Family-style: Present in the pan at the table for a rustic, homey feel.

• Potluck favorite: This dish transports well and reheats beautifully.

• Southern platter: Pair with collard greens or sautéed okra to embrace the theme.

Frequently Asked Questions

Can I use chicken thighs?

Yes! Boneless or bone-in thighs work wonderfully. Bone-in thighs may require a longer cooking time.

Can I make this in the oven?

Absolutely. After searing the chicken and preparing the sauce, transfer everything to an oven-safe dish, cover, and bake at 350°F (175°C) for 25–30 minutes.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. The rice absorbs sauce as it sits, so reheat with a splash of broth or cream.

Can I freeze Smothered Chicken and Rice?

Yes, though cream sauces sometimes change texture after freezing. Freeze for up to 2 months, thaw overnight in the fridge, and reheat gently.

Can I make it dairy-free?

Swap butter for olive oil and use a dairy-free condensed soup alternative.

Smothered Chicken and Rice

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• Author: Emma Hart
• Total Time: 40
• Yield: 4 servings 1x

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Description

Cozy Southern-inspired one-pan meal with golden-seared chicken simmered in creamy sauce with vegetables and tender rice. Hearty, flavorful, and comforting perfect for busy nights or relaxed weekends.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts (1–1.5 lbs), halved lengthwise
• Garlic powder, onion powder, smoked paprika, Cajun seasoning (to coat)
• 1 tbsp olive oil
• 2 tbsp salted butter, divided
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 rib celery, diced
• 7–8 garlic cloves, minced
• 1½ cups water or chicken broth
• 1 tsp chicken bouillon (skip if using broth)
• 1 (10.5-oz) can cream of chicken soup
• 1 cup rinsed basmati rice (or jasmine; add ½–1 cup extra liquid if jasmine)
• Salt and pepper, to taste

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Instructions

1. Pat chicken dry; coat both sides generously with garlic powder, onion powder, smoked paprika, and Cajun seasoning.
2. Heat olive oil and 1 tbsp butter in large skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden (not fully cooked). Remove.
3. Melt remaining butter in skillet. Cook onion, bell pepper, and celery 3–4 minutes until soft. Stir in garlic 30 seconds.
4. Add broth or water and bouillon. Stir in cream of chicken soup until smooth. Season with salt and pepper.
5. Stir in rinsed rice; spread evenly. Nestle seared chicken on top, partially submerged.
6. Cover; simmer on low 20–25 minutes (30 minutes for jasmine) until rice is tender and chicken reaches 165°F (74°C). Stir occasionally; add broth if needed.
7. Adjust seasoning. Serve topped with creamy rice and vegetables. Garnish with parsley or green onions.

Notes

Rinse rice to remove excess starch.

Keep heat low to prevent sauce scorching.

Add broth if sauce reduces too quickly.

For richer texture, stir in ¼ cup heavy cream before serving.

Reheat with broth or cream to restore creaminess.

• Prep Time: 10
• Cook Time: 30
• Category: Main Course
• Method: Stovetop
• Cuisine: Southern-Inspired

Nutrition

• Serving Size: 1 portion
• Calories: 480
• Sugar: 4g
• Sodium: 710mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 34g
• Cholesterol: 110mg

Keywords: smothered chicken and rice, creamy chicken rice skillet, southern comfort food, one pan chicken dinner, easy chicken recipe