Smothered Chicken and Rice
A comforting one-skillet smothered chicken and rice with cheese and mushrooms.
Servings: 6 servings
Ingredients
Ingredients
- 2 tablespoonsunsalted butter
- 1 tablespoonolive oil
- 1 largeyellow onionfinely chopped 1-1/2 cups
- 2 largegarlic clovesminced 1 tbsp
- 1 cupsliced mushroomsoptional I use baby bella
- 1 poundboneless skinless chicken thighscut into bite-size pieces see note 1
- 2-1/2 tablespoonsflour
- 2 cupsmilkI use whole
- 2 cupschicken broth
- 1-1/4 cupsuncooked riceI use basmati see note 2
- Salt and pepper
- 1 gently packed cupfreshly shredded sharp Cheddar cheese
- 1/4 cupfinely chopped parsleyoptional for topping
- 1/2 cupheavy creamoptional for serving
- 1/2 cupsour creamoptional for serving
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoondried thyme
- 1 teaspoonpaprika
- 1/4 teaspooncayenne pepperoptional
Instructions
Instructions
- In a large skillet, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil over medium-high heat until the butter is melted and foaming.
- Add 1 large yellow onion (finely chopped). Cook, stirring occasionally, 3–5 minutes until the onion is softened and beginning to turn golden.
- Add 1 cup sliced mushrooms (optional). Cook, stirring occasionally, 2–3 minutes until the mushrooms soften.
- Add 1 pound boneless skinless chicken thighs (cut into bite-size pieces) and 2 large garlic cloves (minced). Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper (optional), and salt and pepper to taste. Cook, stirring only occasionally, until the chicken is white on the outside, about 5 minutes (it does not need to be fully cooked through).
- Stir in 1-1/4 cups uncooked rice. Cook, stirring constantly, 2 minutes to coat and lightly toast the rice.
- Reduce the heat to medium. Sprinkle in 2-1/2 tablespoons flour and stir constantly for 1 minute to cook the flour.
- Gradually whisk in half of the 2 cups milk until smooth, then whisk in the remaining milk. Whisk in 2 cups chicken broth until the mixture is smooth and uniform.
- Bring the mixture to a gentle simmer. Cover the skillet, reduce the heat to medium-low, and simmer 10–12 minutes, until the rice is tender and most of the liquid is absorbed.
- Remove the skillet from the heat and lift the lid to check: the rice should be tender and there may be a small amount of liquid remaining. Quickly replace the lid and let the dish stand off the heat, covered, for 10 minutes to finish cooking and thicken.
- After resting, stir in half of the 1 gently packed cup freshly shredded sharp Cheddar cheese. Smooth the surface, sprinkle the remaining cheese evenly over the top, cover, and let sit a few minutes until the top cheese melts.
- Stir gently to combine. If you prefer a creamier consistency, add up to 1/2 cup heavy cream gradually while stirring. Taste and adjust salt and pepper as needed.
- Serve hot topped with 1/4 cup finely chopped parsley (optional) and scoops of 1/2 cup sour cream (optional) if desired.
Equipment
- Large skilletnon-stick
- with a fitted lid
Notes
Recipe Notes
Note 1:
To use chicken breasts, slice in half widthwise to make 4 pieces, then lightly pound to even thickness. Season with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat, add chicken in a single layer, and cook 2–3 minutes per side until fully cooked. Transfer to a cutting board, cover with foil, rest 10 minutes, then chop into bite-sized pieces.
Note 2:
Basmati rice cooks up fluffy; long grain rice works but is softer. Other types of rice not recommended.
Note 3:
If the rice isn’t tender, increase the heat slightly and cook 2–3 minutes more, checking as needed. If it’s cooking too quickly, add a splash of broth and lower the heat.
Note 4:
Don’t skip the resting time; this lets the liquid absorb fully and keeps the rice from turning mushy.
Storage:
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk if needed.
Note 1:
To use chicken breasts, slice in half widthwise to make 4 pieces, then lightly pound to even thickness. Season with 1/4 teaspoon each salt and pepper. Heat 2 tablespoons oil in a large skillet over high heat, add chicken in a single layer, and cook 2–3 minutes per side until fully cooked. Transfer to a cutting board, cover with foil, rest 10 minutes, then chop into bite-sized pieces.
Note 2:
Basmati rice cooks up fluffy; long grain rice works but is softer. Other types of rice not recommended.
Note 3:
If the rice isn’t tender, increase the heat slightly and cook 2–3 minutes more, checking as needed. If it’s cooking too quickly, add a splash of broth and lower the heat.
Note 4:
Don’t skip the resting time; this lets the liquid absorb fully and keeps the rice from turning mushy.
Storage:
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk if needed.