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Homemade Creamy Smothered Chicken and Rice dish in a skillet — golden-brown seared chicken pieces nestled in a rich, creamy mushroom sauce, served over fluffy white rice and sprinkled with fresh chopped parsley.

Creamy Smothered Chicken and Rice

This Creamy Smothered Chicken and Rice is a one-pan Southern comfort classic featuring juicy chicken, fluffy rice, and a silky mushroom cream gravy. It’s a family-favorite weeknight meal that delivers rich flavor, minimal cleanup, and guaranteed seconds.
5 from 1 vote
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Course: dinner
Cuisine: American
Keyword: Creamy Smothered Chicken and Rice, Creamy smothered chicken and rice casserole, Creamy smothered chicken and rice Recipes lady, Creamy smothered chicken and rice the secret spoon, Easy creamy smothered chicken and rice, Old fashioned creamy smothered chicken and rice, Smothered chicken and rice cream of mushroom
Prep Time: 15 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 45 minutes
Servings: 6
Calories: 625kcal
Cost: $14

Equipment

  • 1 Large oven-safe skillet (12-inch) (Must have lid or foil)
  • 1 Pair of tongs (For turning chicken)
  • 1 Whisk (For smooth gravy)
  • 1 Oven mitts (For handling hot skillet)
  • 1 Mixing bowl (For dredging chicken)
  • 1 Wooden spoon (For sautéing vegetables)

Ingredients

The Chicken

  • 6 pieces Bone-in chicken thighs - or breasts
  • ½ cup All-purpose flour - for dredging
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 2 tablespoon Vegetable oil - for browning

The Creamy Base

  • 2 tablespoon Butter
  • 1 medium Yellow onion - diced
  • 3 cloves Garlic - minced
  • 8 oz Mushrooms - sliced
  • 1 can (10.5 oz) Cream of mushroom soup
  • 1 ½ cups Chicken broth - low sodium
  • ½ cup Heavy cream
  • ¼ cup Sour cream

The Rice

  • 1 ½ cups Long grain white rice - uncooked
  • 1 teaspoon Fresh thyme - or ½ teaspoon dried
  • 2 Bay leaves

Optional Add-ins

  • 1 cup Frozen peas or green beans - for vegetables
  • 1 cup Shredded cheddar cheese - for extra creaminess
  • 2 tablespoon Fresh parsley - chopped, for garnish
  • ¼ teaspoon Red pepper flakes - optional spice

Instructions

  • Pat chicken dry, dredge in seasoned flour with spices, and brown both sides in oil until golden. Remove and set aside.
  • Sauté onions and mushrooms in butter until soft and golden. Add garlic and leftover flour to create a roux.
  • Whisk in broth, scrape up browned bits, then add soup, cream, sour cream, and herbs. Simmer until smooth.
  • Stir uncooked rice into sauce, nestle chicken on top, and cover tightly with lid or foil.
  • Bake covered at 350°F for 35–40 minutes, uncover for last 10 minutes to crisp skin, then rest 5 minutes.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition

Serving: 350g | Calories: 625kcal | Carbohydrates: 32g | Protein: 39g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 160mg | Sodium: 890mg | Potassium: 780mg | Fiber: 2g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 2mg