Description
This Delicious Savory Smothered Chicken and Rice recipe combines tender seared chicken thighs or breasts with flavorful spices, sautéed vegetables, and creamy chicken broth to create a comforting one-pan meal. The chicken is cooked right in the rice mixture, allowing the flavors to meld together beautifully for a hearty, satisfying dish perfect for any night of the week.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken thighs or breasts
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon salt
Rice and Vegetables
- 1 cup long-grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots (optional)
Liquids and Oil
- 2 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 tablespoon olive oil
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Season the Chicken: In a bowl, season the chicken thighs or breasts with salt, black pepper, paprika, and dried thyme. Set the seasoned chicken aside while you prepare the rest of the ingredients.
- Heat the Oil: Place a large skillet over medium-high heat and add the olive oil. Allow it to heat up until shimmering.
- Sear the Chicken: Add the seasoned chicken to the hot skillet and sear for about 5 minutes on each side until the chicken is golden brown. Remove the chicken from the skillet and set it aside temporarily.
- Sauté the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2 to 3 minutes until the onions become translucent and the garlic is fragrant, making sure not to burn them.
- Add the Rice: Stir the long-grain white rice into the sautéed onions and garlic to toast it slightly. Cook for about 1 minute, stirring frequently to prevent sticking.
- Mix in Liquids: Pour in the chicken broth and cream of chicken soup, stirring continuously to combine everything into a smooth mixture.
- Combine Everything: Nestle the seared chicken back into the skillet on top of the rice mixture. If using, add the frozen peas and carrots evenly over the rice and chicken.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for about 25 minutes, or until the rice is tender and has absorbed the liquid.
- Check Chicken: Verify that the chicken is cooked through by ensuring its internal temperature has reached 165°F (74°C). If needed, cook a few extra minutes until fully done.
- Garnish and Serve: Remove from heat and let the skillet sit covered for a few minutes to allow flavors to meld further. Garnish with fresh chopped parsley if desired and serve warm.
Notes
- Use boneless, skinless chicken thighs for juicier results or breasts if you prefer leaner meat.
- To make this dish dairy-free, substitute the cream of chicken soup with a dairy-free alternative or homemade sauce.
- Frozen peas and carrots add color and nutrition but can be omitted or swapped with other vegetables.
- Make sure to toast the rice briefly before adding the liquids to enhance its flavor and texture.
- Check the rice occasionally near the end of cooking to ensure it doesn’t stick or burn.
