Smothered Chicken and Rice: A Comforting One-Pan Wonder
A quick, satisfying dinner filled with tender chicken, savory rice, and a creamy, cheesy finish.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion finely chopped
- 2 large garlic cloves minced
- 1 cup sliced mushrooms optional
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 2-1/2 tablespoons flour
- 2 cups whole milk
- 2 cups chicken broth
- 1-1/4 cups uncooked basmati rice
- Salt and pepper
- 1 cup freshly shredded sharp Cheddar cheese
- 1/4 cup finely chopped parsley optional
- 1/2 cup heavy cream optional
- 1/2 cup sour cream optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper optional
Instructions
- 1. Melt butter and heat oil in a large skillet over high heat. Add onion and cook 3–5 minutes until golden.
- 2. Add mushrooms and cook 2–3 minutes more, stirring occasionally.
- 3. Stir in chicken and garlic. Season with salt and pepper. Cook until chicken turns white, about 5 minutes.
- 4. Stir in rice and seasonings. Cook, stirring constantly, for 2 minutes.
- 5. Reduce heat to medium. Sprinkle in flour and stir for 1 minute. Gradually whisk in milk until smooth, then add broth.
- 6. Bring to a simmer. Cover, reduce heat to medium-low, and cook 10–12 minutes.
- 7. Remove lid. Stir in half the cheese. Smooth the surface, sprinkle with remaining cheese, cover, and let stand until melted.
- 8. Stir gently, adding heavy cream if desired. Serve hot, topped with parsley and sour cream if desired.
Notes
To use chicken breasts, slice in half, pound to even thickness, and season with salt and pepper. Cook and chop as directed.
Basmati rice cooks fluffy; long-grain rice works but is softer.
If rice isn’t tender, increase heat slightly and cook 2–3 minutes more, checking as needed.