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Creamy Smothered Chicken and Rice – Easy Chicken Recipes with Few Ingredients

If you're anything like me, you’ve got a soft spot for warm, creamy, and downright comforting dinners. This creamy smothered chicken and rice isn’t just easy—it’s the kind of recipe you can pull off even on your most chaotic days. We’re talking tender chicken thighs nestled in a silky, flavor-packed sauce, served up over fluffy rice. The best part? You don’t need a truckload of ingredients or any culinary wizardry. I made this on a weeknight when I had zero motivation and exactly 38 minutes before a family meltdown—and wow, it delivered. It’s not fussy, it’s not fancy, but it hits the spot in that magical way only home-cooked comfort food can. Whether you’re cooking for picky eaters, trying to use up that stubborn bag of rice in the pantry, or just craving something warm and filling, this one’s a keeper. Let’s be real: we all need a recipe like this in our back pocket. Simple ingredients, no stress, big payoff. So grab your skillet and let’s make something that feels like a cozy hug from your stove.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Chicken
Cuisine: American
Keywords: chicken dinner ideas healthy low carb easy recipes, easy casserole recipes for dinner 4 ingredients simple, easy chicken recipes with few ingredients simple meals dinner, easy dinner recipes for family with kids simple comfort foods, easy dinner recipes for picky eaters simple, quick and easy chicken recipes for dinner simple, simple and easy dinner recipes
Servings: 6 servings
Author: Lila

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 cup milk
  • 1 ½ cups long-grain white rice, cooked

Instructions

  1. Season chicken thighs with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the chicken thighs on both sides (about 4–5 minutes per side). Remove and set aside.
  3. In the same skillet, add diced onions and sauté until softened, about 3–4 minutes. Add minced garlic and stir for 1 minute.
  4. Pour in the cream of chicken soup, chicken broth, and milk. Stir to combine and bring to a gentle simmer.
  5. Return the chicken to the skillet, reduce heat to low, and cover. Simmer for 25–30 minutes until chicken is cooked through and tender.
  6. Spoon the creamy chicken mixture over freshly cooked white rice and serve hot.

Notes

Use boneless, skinless thighs if preferred—just adjust cook time to avoid drying them out. You can swap the cream of chicken soup for a homemade white sauce if you’re feeling fancy.