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Comfort Food Recipes: Creamy Smothered Chicken and Rice

When I think about comfort food recipes, this creamy smothered chicken and rice is the first dish that comes to mind. The chicken cooks until tender, the rice soaks up all the flavor, and that creamy sauce pulls everything together like a big warm hug on a plate. I've made plenty of chicken recipes with rice before, but something about this smothered chicken recipe keeps me coming back to it again and again. The best part? You don't need to fuss. This is one of those chicken rice recipes that feels fancy enough to serve for Sunday dinner but simple enough to throw together on a weeknight. If you like easy chicken and rice recipes, you’ll love how everything bakes in one dish and comes out bubbling, rich, and ridiculously satisfying. Plus, it works just as well with brown rice, which makes it one of my favorite chicken and brown rice recipes when I want to keep it a little lighter. So if you’ve been looking for chicken rice recipes easy enough to make without a lot of planning, this one is your friend. It’s cozy, it’s creamy, and it tastes like home. Every forkful makes you pause for a second and just smile, because isn’t that what comfort food is supposed to do?
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keywords: chicken and brown rice recipes, chicken recipes with rice, chicken rice recipe, chicken rice recipes easy, comfort food recipes, easy chicken and rice recipes, smothered chicken recipe
Servings: 4 servings
Author: Lila

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 cup long grain rice (uncooked)
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1 medium onion, diced
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1/2 cup milk
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 350°F and grease a 9x13 baking dish.
  2. Spread the uncooked rice evenly on the bottom of the dish.
  3. In a bowl, whisk together cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion, garlic powder, paprika, salt, and pepper.
  4. Pour the mixture over the rice and stir gently to combine.
  5. Place chicken breasts on top of the rice mixture.
  6. Dot the chicken with butter, then cover the dish tightly with foil.
  7. Bake for 60 minutes. Remove foil, check that rice is tender, and bake an additional 15 minutes if needed.
  8. Let rest for 5 minutes, garnish with parsley, and serve hot.