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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.