Smothered Chicken and Rice

A warm and comforting dish featuring seasoned chicken, a creamy mushroom sauce, and fluffy rice that absorbs all the delicious flavors—perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

2 pieces chicken breasts (boneless, skinless) Thin or pounded slightly for even cooking.
1 cup rice (long-grain white rice) Swap to brown rice but add time and liquid.
2 cups chicken broth Low-sodium preferred.
1 can cream of mushroom soup Or use cream of chicken as a substitution.
1 piece onion, diced Yellow or sweet.
2 cloves garlic, minced
Salt To taste.
Pepper To taste.
1-2 tablespoons olive oil For cooking.

Optional Additions

Sliced mushrooms Add during the last 5 minutes of simmering.
Frozen peas Add during the last 5 minutes of simmering.
Spinach Add during the last 5 minutes of simmering.

Method

Preparation

Heat a large skillet over medium heat and add olive oil.
Add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4–6 minutes.
Season the chicken breasts with salt and pepper on both sides. Brown the chicken in the skillet until golden, about 3–4 minutes per side.

Cooking

Pour in the cream of mushroom soup and the chicken broth. Stir to combine.
Bring the mixture to a gentle simmer. Cover and let cook for 15–20 minutes, flipping once if needed, until chicken registers 165°F.

Serving

While the chicken simmers, cook the rice separately according to package directions.
Taste the sauce and adjust seasoning if necessary. Serve the chicken over the rice with sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze for up to 2–3 months. Reheat gently ensuring food reaches 165°F.