There’s just something about Creamy Smothered Chicken and Rice that feels like a warm hug at the end of a long day. Maybe it’s the way the tender chicken soaks up that rich gravy, or maybe it’s how the rice gets all cozy under a blanket of creamy sauce. Either way, this recipe is my go-to when I want something that’s easy enough for a Tuesday night but tastes like I fussed over it all afternoon. Perfect for those fast easy dinners for family healthy needs—without sacrificing comfort.
Back when my boys were still in school and my husband was working long hours, I needed very easy dinner ideas that didn’t come from a drive-thru bag. This dish saved me more than once, and I bet it’ll find its way into your weeknight rotation, too.
Table of Contents
Why You’ll Love This Creamy Smothered Chicken and Rice
- Fast: Done in under an hour, but tastes like Sunday supper.
- Family-friendly: Even picky eaters can’t say no to creamy chicken and rice.
- Budget-wise: Uses everyday pantry staples, making it one of my favorite supper ideas cheap.
- Flexible: Works with boneless breasts, thighs, or even leftover roasted chicken.
Ingredients (with notes)
- Chicken breasts or thighs – the star of the show, juicy and tender.
- Cooked rice – the base that soaks up all that lovely gravy.
- Cream of chicken soup – shortcut flavor for that “been simmering all day” taste.
- Chicken broth – thins the sauce just enough.
- Onion and garlic – because every good Southern dish starts here.
- Butter or olive oil – for sautéing and a touch of richness.
- Paprika, salt, pepper – basic seasonings that bring everything to life.
- Fresh parsley – for a bright pop at the end.
Step-by-Step Directions
- Sear the chicken – In a large skillet, heat butter or oil over medium heat. Season chicken with salt, pepper, and paprika, then brown each side until golden. Don’t worry about cooking it all the way through just yet—we’ll finish it in the sauce.
- Build the flavor – Remove the chicken, then add diced onion and minced garlic to the same skillet. Sauté until softened and fragrant.
- Make the gravy – Stir in cream of chicken soup and a splash of chicken broth. Whisk until smooth. If you like it extra creamy, add a little milk.
- Smother the chicken – Return chicken to the skillet, cover with the sauce, and let it simmer gently for 15–20 minutes until cooked through.
- Serve over rice – Spoon the chicken and plenty of that luscious gravy over warm rice. Sprinkle with fresh parsley.
Tips for Perfect Creamy Smothered Chicken and Rice
- For extra flavor, swap chicken broth for homemade stock.
- Want to make it a one-pan meal? Stir frozen peas or cooked broccoli into the rice before serving.
- No cream of chicken on hand? Try cream of mushroom or celery for a twist.
My Kitchen Memory with This Dish
One night, after a particularly hectic day of teaching a cooking class and chasing our beagle out of the garden (again), I whipped this up without even measuring anything. My husband took one bite and said, “Nova, you could serve this to the governor.” Now, I can’t promise political success, but I can promise you’ll win over anyone at your dinner table.
FAQs
Can I use ground chicken instead?
Absolutely—if you’re wondering what to make with ground chicken easy dinners, just brown it with onion and garlic first, then follow the sauce steps.
Can I make it ahead?
Yes! Just store chicken and sauce separately from the rice, then reheat gently before serving.
Does it freeze well?
It does, but the sauce may need a splash of broth when reheating to loosen it back up.
If you’re on the hunt for east fast dinner ideas that tick all the boxes—delicious, affordable, and quick—this Creamy Smothered Chicken and Rice might just be your new secret weapon. Trust me, once that gravy hits the rice, you’ll be wondering why you didn’t make a double batch.
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Creamy Smothered Chicken and Rice: The Cozy Supper You’ll Crave Again and Again
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Comfort-food classic with tender seared chicken smothered in a silky cream-of-chicken gravy and spooned over fluffy rice. Weeknight easy, family-loved, and perfect for when you want cozy without the fuss.
Ingredients
4 boneless, skinless chicken breasts (about 1½ lb / 680 g) — protein base
1 teaspoon kosher salt — seasons chicken
½ teaspoon black pepper — balances richness
1 teaspoon sweet paprika — color and warmth
1 tablespoon olive oil — searing
2 tablespoons unsalted butter — flavor and browning
1 small yellow onion, diced (about 1 cup) — sweetness and aroma
3 garlic cloves, minced — savory backbone
1 can (10.5 oz / 298 g) condensed cream of chicken soup — creamy body
1 cup (240 ml) low-sodium chicken broth — thins sauce
½ cup (120 ml) milk or half-and-half — extra silkiness
½ teaspoon dried thyme — herby note
2 cups uncooked long-grain white rice, cooked (yields ~6 cups cooked) — serving base
2 tablespoons chopped fresh parsley — fresh finish
Optional: 1 cup frozen peas or steamed broccoli florets — add veg
Instructions
1. Cook the rice according to package directions; keep warm (you’ll want about 6 cups cooked).
2. Pat the chicken dry; season both sides with salt, pepper, and paprika.
3. Heat olive oil and butter in a large skillet over medium to medium-high. Sear chicken 3–4 minutes per side until golden; transfer to a plate (it will finish in the sauce).
4. Add diced onion to the skillet; sauté 3–4 minutes until softened. Stir in garlic; cook 30 seconds until fragrant.
5. Whisk in condensed cream of chicken soup, chicken broth, milk, and thyme. Bring to a gentle simmer; taste and add a pinch of salt/pepper if needed.
6. Nestle chicken (and any juices) back into the skillet, spooning sauce over the top. Cover and simmer on low 12–15 minutes, until chicken reaches 165°F/74°C.
7. If adding peas or broccoli, stir them into the sauce during the last 2–3 minutes to warm through.
8. Fluff the rice. Spoon generous scoops of rice into bowls or plates, top with chicken, and ladle on plenty of gravy. Finish with parsley.
Notes
Make it lighter: Use evaporated skim milk or unsweetened cashew milk; choose low‑sodium broth and soup.
Swap-ins: Boneless skinless thighs cook the same. For ground chicken, brown 1½ lb with the onion/garlic and proceed with the sauce.
Rice options: Brown rice works (allow extra cooking time). Cauliflower rice for fewer carbs; warm and top with sauce.
Gluten watch: Many condensed soups contain gluten—use a certified gluten‑free cream of chicken if needed.
Storage: Refrigerate leftovers up to 4 days. Reheat gently with a splash of broth or milk to loosen the sauce.
Serve with: Simple green salad or skillet green beans for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop, Skillet
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 plate (about 420 g)
- Calories: 470
- Sugar: 4
- Sodium: 820
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 51
- Fiber: 1
- Protein: 35
- Cholesterol: 115
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