Creamy Smothered Chicken and Rice

Tender chicken breasts seasoned and smothered in a creamy, cheesy sauce, served over perfectly cooked rice—this Creamy Smothered Chicken and Rice recipe is a heartwarming dinner that’s both comforting and satisfying. It’s simple to prepare, packed with flavor, and comes together in under an hour, making it a perfect option for busy weeknights or relaxed weekends.

Why You’ll Love This Recipe

I love how this dish brings together familiar ingredients in the most comforting way. The creamy sauce is rich but not too heavy, the chicken turns out perfectly tender every time, and the rice soaks up all that goodness underneath. It’s easy to make, kid-friendly, and hearty enough to please everyone at the table. Plus, it uses pantry staples, so I usually already have everything I need on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil (for searing)
1 small onion, finely chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
½ cup sour cream
½ cup shredded cheddar cheese
1 cup long-grain white rice
2 cups chicken broth (for the rice)
Fresh parsley for garnish (optional)

Directions

1. I start by seasoning the chicken breasts on both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.

2. In a large skillet over medium heat, I heat olive oil and sear the chicken breasts for about 3–4 minutes on each side, until golden brown. I then remove them and set them aside.

3. In the same skillet, I sauté the chopped onion until soft, then add the minced garlic and cook for another 30 seconds.

4. I stir in the cream of chicken soup, sour cream, and shredded cheddar cheese, letting everything melt and blend into a smooth sauce.

5. I return the chicken to the skillet, spooning the sauce over the top, then cover and let it simmer for 20–25 minutes until the chicken is cooked through.

6. Meanwhile, I prepare the rice by bringing the chicken broth to a boil, then adding the rice, covering, and reducing the heat to low. I let it cook for about 15 minutes, or until the liquid is absorbed and the rice is fluffy.

7. I serve the creamy smothered chicken over a bed of rice, garnished with a bit of parsley for freshness.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes

Variations

• I sometimes swap the sour cream with cream cheese for a tangier flavor.

• For extra veggies, I like adding mushrooms or spinach to the sauce.

• If I want a spicy kick, I add a pinch of cayenne or a dash of hot sauce.

• I’ve also made this with boneless chicken thighs—they stay extra juicy and tender.

• For a lighter version, I use low-fat sour cream and reduced-fat cheese.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place it in a skillet over low heat and add a splash of broth or milk to loosen the sauce, stirring occasionally until warmed through. The microwave works too—I just cover the dish and reheat on medium power in 1-minute intervals.

FAQs

How do I know when the chicken is fully cooked?

I make sure the internal temperature reaches 165°F using a meat thermometer. The juices should also run clear when I cut into the thickest part.

Can I use brown rice instead of white?

Yes, but brown rice takes longer to cook. I adjust the cooking time and use extra broth to make sure it turns out tender.

Can I make this ahead of time?

Absolutely. I often make the chicken and sauce ahead and reheat it just before serving. I prefer making the rice fresh, but it reheats well too.

What can I serve with this dish?

I like serving it with steamed vegetables, a side salad, or even some roasted broccoli or carrots for added color and nutrition.

Can I freeze this recipe?

Yes, though the sauce may slightly change texture. I cool it completely, store it in a freezer-safe container, and thaw overnight in the fridge before reheating.

Conclusion

This Creamy Smothered Chicken and Rice is everything I love in a dinner—easy, flavorful, and soul-satisfying. It’s the kind of recipe that becomes a go-to in my weekly rotation, and I know it’ll be a hit at any table. Whether I’m cooking for family or just myself, I always feel like I’m serving up comfort in a bowl.