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Delicious creamy smothered chicken served with rice on a plate.

Creamy Smothered Chicken and Rice

This comforting dish features tender chicken pieces smothered in a rich, creamy sauce, baked to perfection with fluffy rice, making it an ideal weeknight meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Chicken Thighs boneless, skinless
  • 1.5 cups Long-grain white rice uncooked
  • 1 can Cream of Chicken Soup (10.5 oz)
  • 1.5 cups Chicken Broth
  • 1 Onion small, chopped
  • 2 cloves Garlic minced
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 0.5 tsp Paprika
  • 0.25 tsp Dried thyme

Equipment

  • Skillet (oven-safe)
  • Whisk
  • Measuring cups and spoons
  • Foil

Method
 

Preparation & Baking
  1. Preheat oven to 375°F (190°C). Season chicken with salt, pepper, and paprika.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then set aside.
  3. In the same skillet, sauté chopped onion until softened, about 3-4 minutes, then add minced garlic and cook for another minute until fragrant.
  4. Whisk together cream of chicken soup, chicken broth, and dried thyme in a bowl.
  5. Stir the uncooked rice into the skillet with the onions and garlic. Pour the soup mixture over the rice.
  6. Place the seared chicken thighs on top of the rice and soup mixture. Cover the skillet tightly with foil.
  7. Bake for 35-40 minutes, or until rice is tender and chicken is cooked through. Let it rest for a few minutes before serving.

Notes

For a richer flavor, consider adding a splash of white wine to the sauce. You can also add some frozen peas or corn during the last 10 minutes of baking.