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Close-up of Smothered Chicken and Rice Skillet topped with melted cheddar cheese and fresh parsley.

Smothered Chicken and Rice Skillet

This one-pan Smothered Chicken and Rice Skillet came together when I needed a quick, comforting meal that my whole family would eat. It uses simple ingredients and cooks entirely in one skillet, making cleanup easy for busy families.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Skillet Base
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large yellow onion finely chopped (1-1/2 cups)
  • 2 large garlic cloves minced (1 tbsp)
  • 1 cup sliced mushrooms optional
  • 1 pound boneless skinless chicken thighs cut into bite-size pieces
  • 2-1/2 tablespoons flour
  • 2 cups milk whole milk recommended
  • 2 cups chicken broth
  • 1-1/4 cups uncooked rice basmati recommended
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
Finishing Touches
  • 1 cup sharp Cheddar cheese freshly shredded
  • 1/4 cup parsley finely chopped, optional for topping
  • 1/2 cup heavy cream optional, for serving
  • 1/2 cup sour cream optional, for serving

Equipment

  • Large skillet

Method
 

  1. Melt the butter and heat the oil in a large skillet over high heat. Add the onion and cook for 3 to 5 minutes until golden. Add the mushrooms and cook for 2 to 3 minutes more, stirring sometimes.
  2. Stir in the cubed chicken and garlic. Season with salt and pepper. Cook, stirring only occasionally, until the chicken turns white on the outside, about 5 minutes. The chicken does not need to be cooked through yet.
  3. Stir in the rice and all the dry seasonings. Cook, stirring constantly, for 2 minutes.
  4. Reduce the heat to medium. Sprinkle in the flour and stir constantly for 1 minute. Gradually whisk in half the milk until smooth, then add the remaining milk. Stir in the broth while whisking constantly.
  5. Bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and cook for 10 to 12 minutes.
  6. Remove the lid. The rice should be tender and most of the liquid absorbed. Quickly cover the skillet again and let it stand off the heat for 10 minutes.
  7. Stir in half the cheese. Smooth the surface, sprinkle with the remaining cheese, cover, and let stand until the cheese melts. Stir gently. If you want a creamier texture, add heavy cream gradually while stirring gently. Serve hot, topped with parsley and scoops of sour cream if you choose.

Nutrition

Calories: 630kcalCarbohydrates: 45gProtein: 32gFat: 34gSaturated Fat: 16gCholesterol: 141mgSodium: 518mgPotassium: 548mgFiber: 1gSugar: 7gVitamin A: 813IUVitamin C: 7mgCalcium: 311mgIron: 2mg

Notes

If you use chicken breasts instead of thighs, slice them in half widthwise to make 4 pieces, then lightly pound them to an even thickness. Season with 1/4 teaspoon each of salt and pepper. Heat 2 tablespoons of oil in a large skillet over high heat, add the chicken in a single layer, and cook for 2 to 3 minutes per side until fully cooked. Transfer the chicken to a cutting board, cover with foil, let it rest for 10 minutes, then chop it into bite-sized pieces before adding it to the skillet mixture.
Basmati rice cooks up fluffy; long grain rice works but results in a softer texture. Avoid using other types of rice.
Do not skip the 10-minute resting time after cooking. This step lets the liquid absorb fully and prevents the rice from becoming mushy.

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