Quick and Easy Creamy Smothered Chicken and Rice

Introduction

Busy weeknights can often leave little time for elaborate meals, but that doesn’t mean you have to sacrifice flavor. This Quick and Easy Creamy Smothered Chicken and Rice is the perfect solution for those hectic evenings when you want a comforting, homemade dinner without the fuss.

With tender chicken smothered in a rich, creamy sauce served over fluffy rice, this dish is not only satisfying but also requires minimal effort. Just gather your ingredients, follow a few simple steps, and you'll have a delicious meal ready in no time.

Whether you're cooking for your family or just for yourself, this recipe is versatile and can be scaled up or down to fit your needs. Let’s dive into making this delightful dish that promises to be a weeknight staple.

Ingredients

• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 2 cups cooked white or brown rice

Directions & Preparation

1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, and paprika.
2. Add the chicken to the skillet, cooking for about 5-7 minutes on each side, or until fully cooked and golden brown. The internal temperature should reach 165°F.
3. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, reduce the heat to medium and scrape any browned bits from the bottom.
4. Stir in the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, and dried parsley. Mix well and let the sauce simmer for 3-5 minutes until it thickens slightly.
5. Return the chicken to the skillet, coating it with the creamy sauce. Allow it to simmer for an additional 2-3 minutes to heat through.
6. While the chicken simmers, prepare the cooked rice in a separate pot or microwave if necessary.
7. To serve, place a generous scoop of rice on each plate and top it with the creamy smothered chicken. Drizzle extra sauce from the skillet over the top.

FAQs

What if the sauce is too thick?

If the sauce is too thick, you can add a little more chicken broth or water to reach your desired consistency.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts, but be sure to adjust the cooking time to ensure they cook through.

What if I want a spicier flavor?

You can add a pinch of cayenne pepper or some hot sauce to the sauce for an extra kick.

Can I substitute the sour cream?

Yes, plain Greek yogurt or cream cheese can be used as a substitute for sour cream.

What if I don’t have cream of chicken soup?

You can use cream of mushroom soup or make a homemade cream sauce as an alternative.

Can I add cheese to the sauce?

Absolutely! Stir in shredded cheese like cheddar or mozzarella for extra creaminess.

What if my chicken breasts are too thick?

If your chicken breasts are thick, consider butterflying them or pounding them to an even thickness for more consistent cooking.

How can I scale this recipe for a larger crowd?

Simply double the ingredient quantities and cook in a larger skillet or in batches.

Conclusion

This Quick and Easy Creamy Smothered Chicken and Rice is a fantastic solution for busy nights, combining simplicity and deliciousness in one dish. With its creamy sauce and tender chicken, it's sure to satisfy everyone at the table.

Feel free to customize the recipe with your favorite seasonings or side dishes. Enjoy the comfort of home-cooked meals without spending hours in the kitchen!

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Quick and Easy Creamy Smothered Chicken and Rice

Make Quick and Easy Creamy Smothered Chicken and Rice for Busy Weeknights with clear steps, pantry staples, and flexible swaps.

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Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 4 boneless skinless chicken breasts (about 1.5 lbs)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 can 10.5 oz cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon dried parsley
• 2 cups cooked white or brown rice

Method

 

1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, and paprika.
2. Add the chicken to the skillet, cooking for about 5-7 minutes on each side, or until fully cooked and golden brown. The internal temperature should reach 165°F.
3. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, reduce the heat to medium and scrape any browned bits from the bottom.
4. Stir in the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, and dried parsley. Mix well and let the sauce simmer for 3-5 minutes until it thickens slightly.
5. Return the chicken to the skillet, coating it with the creamy sauce. Allow it to simmer for an additional 2-3 minutes to heat through.
6. While the chicken simmers, prepare the cooked rice in a separate pot or microwave if necessary.
7. To serve, place a generous scoop of rice on each plate and top it with the creamy smothered chicken. Drizzle extra sauce from the skillet over the top.

Notes

Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.

For make-ahead, prep components separately and assemble just before heating to preserve texture.

Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.

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