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–+ servings
A serving 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, hearty skillet meal perfect for weeknight dinners. You can make this dish without gluten while keeping the rich, familiar flavor.
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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
  

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
  • 2-1/2 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
  • 1 cup shredded sharp Cheddar cheese gently packed
Seasonings
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper optional
For Serving (Optional)
  • 1/4 cup freshly chopped parsley for topping
  • 1/2 cup heavy cream for serving
  • 1/2 cup sour cream for serving

Equipment

  • Large skillet

Method
 

  1. Melt butter and heat oil in a large skillet over high heat. Add onion and cook for 3–5 minutes until golden.
  2. Add mushrooms and cook for 2–3 minutes more, stirring occasionally.
  3. Stir in 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 seasonings. Cook, stirring constantly, for 2 minutes.
  5. Reduce heat to medium. Sprinkle in flour and stir constantly for 1 minute. Gradually whisk in half the milk until smooth, then add the rest of the milk. Stir in broth while whisking constantly.
  6. Bring the mixture to a simmer. Cover, reduce heat to medium-low, and cook for 10–12 minutes.
  7. Remove the lid. The rice should be tender and most liquid absorbed. Quickly cover the skillet again and let it stand off heat for 10 minutes.
  8. 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.
  9. Serve the skillet 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, slice them in half widthwise, pound lightly to an even thickness, and season with 1/4 teaspoon each of salt and pepper. Cook them in 2 tablespoons of oil over high heat for 2–3 minutes per side until fully cooked. Rest them for 10 minutes on a cutting board covered with foil, then chop them into bite-sized pieces before adding them to the skillet.
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 resting time after cooking; this step allows the liquid to absorb fully and prevents the rice from becoming mushy.

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