Creamy Smothered Chicken and Rice
A creamy, saucy smothered chicken and rice recipe that combines boneless chicken breasts with pantry staples for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Dairy-free option available
Ingredients
- Boneless chicken breasts, trimmed
- Canned cream of chicken soup (low-sodium preferred)
- Milk (any percentage or dairy-free alternative)
- Onion powder
- Garlic powder
- Ground black pepper
- Long-grain white or jasmine rice
- Chicken broth (low-sodium if preferred)
- Parmesan cheese (optional for topping)
Instructions
- Heat a large skillet over medium heat and brown the chicken breasts on both sides until they have a golden crust.
- Whisk the cream of chicken soup with the milk, onion powder, garlic powder, and pepper until smooth.
- Pour the soup mixture over the browned chicken in the skillet so each piece is coated.
- Add the rice and chicken broth to the skillet and stir gently to combine the ingredients evenly.
- Bring the mixture to a simmer, cover the skillet, and cook until the chicken reaches an internal temperature of 165°F and the rice is tender, about 20 minutes.
- Optional: sprinkle parmesan cheese over the hot skillet if you want a salty, nutty finish.
- Remove the skillet from the heat.
Notes
For a lighter option, substitute low-fat milk and use reduced-sodium soup and broth. Optional: add frozen peas and diced carrots in the last 5 minutes for a vegetable boost.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg