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–+ servings

Smothered Chicken and Rice

Delicious smothered chicken served over fluffy rice in a comforting dish
A cozy one-skillet meal featuring tender chicken, creamy rice, and nutritious veggies, perfect for busy weeknights.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 4 pieces boneless, skinless chicken breasts about 1.5–2 pounds
  • 1 cup long-grain rice white long-grain works best
  • 1 cup heavy cream can be substituted with half broth for a lighter dish
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup broccoli florets
  • 1 tablespoon olive oil
  • to taste Salt
  • to taste Pepper
  • Fresh Parsley for garnish
  • 1 cup chicken broth see note for substitutions

Instructions

Preparation

  • Preheat the oven to 350°F (175°C). If your skillet isn’t ovenproof, preheat a baking dish instead.
  • Heat 1 tablespoon of olive oil in a large, ovenproof skillet over medium heat.
  • Season the chicken breasts generously with salt and pepper.
  • Sear the chicken for 4–5 minutes per side until golden brown. Transfer to a plate and set aside.

Cooking

  • In the same skillet, add the chopped onion and minced garlic. Sauté for 2–3 minutes until translucent and fragrant.
  • Add the sliced mushrooms and broccoli florets. Cook for 4–5 minutes until the mushrooms soften and the broccoli brightens.
  • Stir in 1 cup of long-grain rice and cook for 1–2 minutes so the rice starts to pick up the pan flavors.
  • Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir to combine and scrape up any browned bits from the bottom of the pan.
  • Nestle the seared chicken breasts into the rice mixture, pushing them slightly into the liquid so the rice mostly covers the bottom beneath them.
  • Transfer the skillet to the preheated oven. Bake for 25–30 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Serving

  • Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Notes

If using brown rice, you’ll need more liquid and a longer bake time. For a casserole-style result, this is similar to a baked rice casserole. Cooled leftovers can be stored for 3–4 days.