Homemade Smothered Chicken And Rice (Easy & Creamy)

• 4 boneless skinless chicken breasts or thighs
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream or whole milk
• 1 tablespoon butter
• 1 cup sliced mushrooms (optional)
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• Fresh chopped parsley for garnish

Instructions

1. 1

   Season the chicken generously with salt and pepper.

2. 2

   Heat the olive oil in a large skillet or Dutch oven over medium-high heat.

3. 3

   Cook the chicken for 4-5 minutes per side until a deep golden-brown crust forms.

4. 4

   Transfer the chicken to a plate, let it rest, then cut into bite-sized pieces and set aside.

5. 5

   Lower the heat to medium and add the butter to the same skillet.

6. 6

   Add the chopped onion and cook for 2-3 minutes until softened.

7. 7

   Stir in the minced garlic and cook for another 30 seconds until fragrant.

8. 8

   If using, add the mushrooms and cook for 3-4 minutes until they have released their moisture and started to brown.

9. 9

   Add the rice to the skillet and stir constantly for 1-2 minutes to toast the grains until they are slightly glossy and aromatic.

10. 10

    In a separate bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, dried thyme, paprika, and optional cayenne pepper until smooth.

11. 11

    Pour the chicken broth and heavy cream into the skillet with the rice.

12. 12

    Stir in the prepared sauce mixture until everything is well combined and the liquid is creamy.

13. 13

    Return the diced chicken to the skillet, tucking it into the rice mixture.

14. 14

    Bring the skillet to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes.

15. 15

    Cook until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through (reaches 165°F).

16. 16

    Remove the skillet from the heat and let it rest, uncovered, for 5 minutes.

17. 17

    Garnish with fresh parsley before serving.