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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