One Pan Smothered Chicken and Rice

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into bite‑sized pieces after browning)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Extra Virgin Olive Oil (Rosemary Infused) (any infused oil may be used if unavailable)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 medium Yellow Onion (diced)
• 2 large Garlic Cloves (minced)
• 1.5 cup Long Grain White Rice (rinsed briefly)
• 0.5 cup Sour Cream (full‑fat for best texture)
• 1 can Cream of Chicken Soup (10.5 oz, regular canned)
• 0.25 cup Heavy Cream (adds richness)
• 2 cup Chicken Broth (low‑sodium)
• 1 cup Fresh Mushrooms (optional) (sliced; button or cremini work well)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then sprinkle both sides with salt and freshly ground black pepper.

   Time: PT2M

2. Heat Oil

   Place the Dutch oven over medium heat and add 2 tbsp of rosemary‑infused olive oil, swirling to coat the bottom.

   Time: PT2M

3. Brown the Chicken

   Add the seasoned thighs skin (rough) side down and brown for 3‑4 minutes per side, turning once. Do not move them until a golden crust forms.

   Time: PT8M

4. Rest Chicken

   Transfer the browned chicken to a paper plate and set aside.

   Time: PT1M

5. Cut Chicken

   Using a sharp knife, cut the partially cooked thighs into bite‑sized pieces.

   Time: PT3M

6. Melt Butter

   Add 2 tbsp unsalted butter to the same pot and melt over medium heat.

   Time: PT1M

7. Sauté Onion

   Stir in the diced onion and cook, stirring occasionally, until translucent, about 2‑3 minutes.

   Time: PT3M

8. Add Garlic

   Add the minced garlic and sauté for 1 minute, stirring constantly to avoid burning.

   Time: PT1M

9. Toast the Rice

   Stir in 1.5 cups long‑grain rice, coating each grain with the butter‑onion mixture, and toast for about 1 minute.

   Time: PT1M

10. Prepare Creamy Base

    In a bowl, whisk together ½ cup sour cream, 1 can cream of chicken soup, and ¼ cup heavy cream until smooth.

    Time: PT3M

11. Add Broth and Simmer

    Pour 2 cups chicken broth into the pot, increase heat to bring to a gentle simmer.

    Time: PT5M

12. Incorporate Cream Mixture

    Stir the sour‑cream mixture into the simmering pot, combine well, and let it cook for 2 minutes to thicken slightly.

    Time: PT2M

13. Return Chicken (and Mushrooms)

    Add the bite‑sized chicken pieces and, if using, 1 cup sliced mushrooms. Stir to distribute evenly.

    Time: PT1M

14. Cover and Cook Through

    Reduce heat to low, cover the Dutch oven, and simmer for 22 minutes until the rice is tender and the chicken reaches 165°F (74°C).

    Time: PT22M

15. Thicken the Gravy

    Remove the lid, increase heat to medium‑low, and simmer uncovered for 3 minutes to reduce the sauce to a creamy consistency.

    Time: PT3M

16. Final Seasoning

    Taste and adjust salt or pepper as needed. Turn off the heat.

    Time: PT1M

17. Serve

    Spoon the creamy smothered chicken and rice onto plates and enjoy while hot.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g