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

Smothered Chicken and Rice Skillet

This recipe creates a comforting, one-pan chicken and rice skillet meal. It combines chicken thighs with rice, broth, and cheese for a simple dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 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
  • 2.5 tablespoons flour
  • 2 cups milk whole milk recommended
  • 2 cups chicken broth
  • 1.25 cups uncooked rice basmati recommended
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
  • 1 cup freshly shredded sharp Cheddar cheese gently packed
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 0.25 teaspoon cayenne pepper optional
For Serving (Optional)
  • 1/4 cup freshly chopped parsley for topping
  • 1/2 cup heavy cream optional
  • 1/2 cup sour cream optional

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.
  2. Add the mushrooms and cook for 2 to 3 minutes more, stirring occasionally.
  3. Stir in the cubed chicken and garlic. Season with salt and pepper. Cook, stirring only occasionally, for about 5 minutes, until the chicken turns white on the outside.
  4. Stir in the rice and all the dry seasonings. Cook, stirring constantly, for 2 minutes.
  5. 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.
  6. Bring the mixture to a simmer. Cover the skillet, reduce the heat to medium-low, and cook for 10 to 12 minutes.
  7. 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.
  8. Stir in half of 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, gradually stir in the heavy cream. Serve hot, topped with parsley and sour cream if you choose to use them.

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, pound lightly to an even thickness, and season with 1/4 teaspoon each of salt and pepper. Heat 2 tablespoons of oil in a large skillet over high heat, cook the chicken in a single layer for 2 to 3 minutes per side until fully cooked. Transfer the chicken to a cutting board, cover with foil, rest for 10 minutes, then chop into bite-sized pieces.
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 off the heat; this allows the liquid to absorb fully and prevents the rice from becoming mushy.

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