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Close-up of Smothered Chicken and Rice Skillet, featuring creamy orange-hued rice, browned chicken pieces, and fresh parsley garnish.

Smothered Chicken and Rice Skillet

This recipe provides a comforting, one-pan meal that uses Southern flavors. It is designed for home cooks looking for a simple yet satisfying dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion finely chopped (1-1/2 cups)
  • 2 large garlic cloves minced (1 tbsp)
  • 1 cup sliced mushrooms optional
  • 1 pound boneless skinless chicken thighs cut into bite-size pieces
  • 2-1/2 tablespoons flour
  • 2 cups milk whole
  • 2 cups chicken broth
  • 1-1/4 cups uncooked rice basmati
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste
  • 1 gently packed cup freshly shredded sharp Cheddar cheese
  • 1/4 cup parsley optional, for topping
  • 1/2 cup heavy cream optional, for serving
  • 1/2 cup sour cream optional, for serving
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional

Equipment

  • Large skillet

Method
 

  1. Melt butter and heat oil in a large skillet over high heat. Add onion and cook 3–5 minutes, until golden. Add mushrooms and cook 2–3 minutes more, stirring occasionally.
  2. Stir in cubed chicken and garlic. Season to taste. Cook, stirring only occasionally, until chicken turns white on the outside, about 5 minutes.
  3. Stir in the rice and all seasonings. Cook, stirring constantly, for 2 minutes.
  4. Reduce heat to medium. Sprinkle in flour and stir constantly for 1 minute. Gradually whisk in half the milk until smooth, then add the rest. Stir in broth while whisking constantly.
  5. Bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook 10–12 minutes.
  6. Remove the lid. The rice should be tender and the liquid mostly absorbed. Quickly cover again and let stand off heat for 10 minutes.
  7. Stir in half the cheese. Smooth the surface, sprinkle with the remaining cheese, cover, and let stand until melted. Stir gently. If you want a creamier texture, add heavy cream gradually while stirring gently. Serve hot, topped with parsley and sour cream if you choose to use them.

Nutrition

Calories: 630kcalCarbohydrates: 45gProtein: 32gFat: 34gSaturated Fat: 16gCholesterol: 141mgSodium: 518mgPotassium: 548mgFiber: 1gSugar: 7gVitamin A: 813IUVitamin C: 7mgCalcium: 311mgIron: 2mg

Notes

If you use chicken breasts instead of thighs, cook them fully in the oil first, rest them for 10 minutes, chop them, and then add them back in with the rice.
Basmati rice works best for this recipe. Long grain rice will work but will result in a softer texture. Avoid other rice types.
If the rice is not tender after the initial cooking time, increase the heat slightly and cook for 2–3 minutes more, checking often. If the mixture cooks too fast, add a splash of broth and lower the heat.
Do not skip the 10-minute resting time off the heat. This allows the liquid to absorb fully and prevents the rice from becoming mushy.

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