Description
This smothered chicken and rice recipe is a comforting and creamy dish perfect for a cozy dinner. Tender chicken breasts are seared to golden perfection and then simmered in a rich mushroom and cream sauce, served over fluffy white rice.
Ingredients
Scale
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
For the Sauce:
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp dried thyme
For Serving:
- 2 cups cooked white rice
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Season the Chicken: Season chicken breasts with salt, pepper, paprika, and garlic powder.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown, then transfer to a plate.
- Prepare the Sauce: In the same skillet, sauté onion and mushrooms until softened. Add garlic and cook briefly. Stir in cream of chicken soup, chicken broth, heavy cream, and thyme. Bring to a simmer.
- Simmer the Chicken: Return chicken to the skillet, reduce heat to low, cover, and cook for 15 minutes or until chicken is fully cooked (internal temperature 165°F).
- Combine with Rice: Stir cooked rice into the sauce or serve chicken and sauce over the rice.
- Garnish and Serve: Garnish with chopped parsley before serving.
Notes
- For extra flavor, add a splash of white wine when cooking the mushrooms.
- You can also substitute brown rice or cauliflower rice for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice and sauce
- Calories: 520
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 145 mg
