This Smothered Chicken and Rice dish is warm and comforting! Tender chicken is cooked to perfection, covered in a rich, flavorful gravy, and served over fluffy rice that soaks it all up.
It’s a simple meal that’s great for busy nights. I love making it because my family can’t resist it—it’s a plate-licking kind of delicious! Plus, it’s one pot, so less mess for me! 😊
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and moisture. If you’re looking for a lighter option, you can use boneless chicken breasts; just adjust the cooking time, as they cook faster.
Rice: Long-grain white rice is ideal for this dish, but you can substitute it with jasmine or basmati rice for a more fragrant flavor. Brown rice can also work, but remember, it will take longer to cook.
Chicken Broth: Using chicken broth enhances the flavor significantly. If you don’t have it, vegetable broth is a good substitute. Homemade broth is also a fantastic option if you have some on hand!
Cream of Mushroom Soup: This adds a creamy texture. If you prefer a healthier choice, you can use a homemade white sauce or swap it for cream of chicken or celery soup.
Cajun Seasoning: It gives a lovely kick! If you want milder flavors, use Italian seasoning or a dash of paprika instead. Adjust to your taste!
How Do I Get My Chicken Perfectly Searing?
Searing chicken is all about the right heat and technique. Here’s how to achieve that golden crust:
- Heat your skillet on medium-high for a good 2-3 minutes before adding the olive oil.
- Don’t overcrowd the pan; this helps maintain the temperature.
- Place the chicken skin-side down and leave it undisturbed for about 5-7 minutes to allow the skin to crisp up.
- When flipping the chicken, let it sear on the other side for the same time.
This step is crucial for locking in flavor and moisture, making your chicken delicious!
How to Make Smothered Chicken and Rice
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- Salt and pepper to taste
- 1 tablespoon Cajun seasoning
- 2 tablespoons olive oil
For the Sauce:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup heavy cream
- 2 cups chicken broth (divided)
For the Rice:
- 1 cup long-grain white rice
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 30-35 minutes to cook. You’ll spend a little time searing the chicken and preparing the creamy sauce, then let everything simmer together for a delicious meal.
Step-by-Step Instructions:
1. Sear the Chicken:
In a large skillet over medium-high heat, add olive oil. Season the chicken thighs with salt, pepper, and Cajun seasoning. Carefully place them skin-side down in the skillet. Sear the chicken for about 5-7 minutes on each side until they are golden brown. Once done, remove the chicken from the skillet and set it aside on a plate.
2. Sauté Onions and Garlic:
Using the same skillet, add the diced onion and sauté for about 3 minutes until they become translucent. Add the minced garlic and cook for an additional minute, stirring until it becomes fragrant. This will add a wonderful flavor to your sauce!
3. Make the Sauce:
Stir in both the cream of mushroom soup and the heavy cream. Mix everything well until nicely combined. Let this mixture warm up for a few minutes to bring out the flavors. It’s going to smell great!
4. Combine Chicken and Sauce:
Return the seared chicken to the skillet, making sure to nestle them down into the creamy sauce. Pour in the chicken broth, ensuring that the chicken is mostly submerged. Bring everything to a gentle simmer on low heat.
5. Cook the Chicken:
Cover the skillet with a lid, reduce the heat to low, and let it cook for about 25-30 minutes. This is when the chicken will become tender and soak up all those delicious flavors.
6. Cook the Rice:
While the chicken is cooking, rinse the rice under cold water to remove excess starch. In a separate pot, cook the rice following the package instructions, but use the remaining chicken broth instead of water for even more flavor!
7. Serve It Up:
Once the rice is cooked, fluff it with a fork. On serving plates, scoop a generous portion of the rice first. Top the rice with the smothered chicken and sauce, making sure to get plenty of that creamy goodness! Don’t forget to garnish with freshly chopped parsley for a pop of color.
8. Enjoy Your Meal!
Now it’s time to dig in! Enjoy your homemade Smothered Chicken and Rice—a hearty and comforting dish that’s sure to become a favorite.
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs can be used in this recipe, but they will cook faster—about 15-20 minutes total. Just make sure to check that they are fully cooked to an internal temperature of 165°F.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or don’t have heavy cream on hand, you can substitute it with half-and-half or a mix of milk and melted butter (1 cup of milk mixed with 2 tablespoons of melted butter). Keep in mind that the sauce may be less rich, so consider adding a bit more seasoning if needed!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stovetop over low heat, adding a splash of chicken broth or water to help loosen the sauce if it thickens too much.
Can I Add Vegetables to This Dish?
Definitely! Feel free to add vegetables like bell peppers, carrots, or green beans to the skillet after sautéing the onion. Just cook them until they’re tender before adding the soup and cream to the mix for a delicious, nutritious boost!
