If your weeknight vibe is “I need dinner now, but I still want it to taste like I tried,” this one-skillet smothered chicken and rice is your new go-to. It’s cozy, creamy (without being heavy), and comes together fast with one pan doing the most.
You’ll sear juicy chicken, build a quick onion-y gravy, then let the rice cook right in the skillet so it soaks up every bit of flavor. Minimal dishes, maximum comfort.
Why You’ll Love This
This is a true 30-minute, one-skillet dinner: tender chicken, fluffy rice, and a savory “smothered” sauce all in one pan, with simple ingredients you probably already have—and it’s just as good reheated the next day.
Ingredients
- 1 1/4 lb boneless, skinless chicken thighs (or breasts), patted dry
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked paprika is great here)
- 2 tbsp olive oil (or butter)
- 1/2 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (optional but very “smothered”)
- 2 tbsp all-purpose flour
- 1 3/4 cups chicken broth (warm if possible)
- 1 tbsp Worcestershire sauce
- 1 cup long-grain white rice, rinsed and drained
- 1/3 cup heavy cream (or half-and-half)
- 1 cup frozen peas (optional, stirred in at the end)
- 2 tbsp chopped parsley or green onions, for finishing (optional)
How to Make It
- Season the chicken. In a bowl, toss chicken with salt, pepper, garlic powder, and paprika. Keep it simple, but make sure every piece is coated.
- Sear. Heat olive oil in a large, deep skillet with a lid over medium-high heat. Add chicken and sear 3–4 minutes per side until browned (it doesn’t need to be cooked through yet). Transfer to a plate.
- Sauté the smothered base. Lower heat to medium. Add onions (and mushrooms, if using) to the same skillet. Cook 4–5 minutes, scraping up the browned bits, until softened. Add garlic and cook 30 seconds.
- Make the quick gravy. Sprinkle flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the broth while stirring so it turns smooth and glossy. Stir in Worcestershire.
- Add rice and nestle the chicken. Stir in rinsed rice. Bring to a gentle simmer, then place chicken back into the skillet, along with any juices from the plate, nestling pieces into the rice.
- Cover and cook. Reduce heat to low, cover, and cook for 12–15 minutes, or until the rice is tender and the chicken is cooked through (165°F). Avoid lifting the lid too much—steam is doing important work.
- Finish creamy. Turn off heat. Stir in heavy cream. If using peas, stir them in now. Cover again for 2–3 minutes to warm through.
- Taste and serve. Taste the rice and sauce, then add more salt/pepper if needed. Sprinkle with parsley or green onions and serve straight from the skillet.
Tips for the Best Results
- Use a skillet with a lid. Rice needs a tight-ish cover to cook evenly. If your lid is loose, place a clean kitchen towel between lid and pan to reduce steam escaping.
- Rinse the rice. This helps keep the rice fluffy instead of gummy, especially since it’s cooking in a sauce.
- Warm broth = faster dinner. Room-temp or warm broth helps the skillet come back to a simmer quickly, keeping the “30 minutes” promise.
- Don’t skip the browning. Those golden bits left from searing chicken are basically instant flavor for the gravy.
- Chicken thighs are more forgiving. Breasts work, but thighs stay juicy even if you’re a minute over.
- Keep the simmer gentle. High heat can scorch the bottom before the rice finishes.
Variations
- Spicy version: Add 1/2 tsp cayenne or a few dashes of hot sauce to the broth, then finish with sliced jalapeños or chili flakes.
- Veg-packed: Stir in baby spinach at the end until wilted, or add diced bell pepper with the onions.
- Cheesy smothered: Stir in 1/2 cup shredded cheddar with the cream for a richer, Southern-inspired moment.
- Herby: Add 1/2 tsp dried thyme or Italian seasoning with the flour, and finish with lemon zest for brightness.
- Gluten-free: Swap flour for a 1:1 gluten-free blend, or thicken at the end with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water).
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low with a splash of broth to loosen the sauce, or microwave in 45-second bursts, stirring in between, until hot. The rice will keep soaking up sauce, so that little splash of liquid is the secret to bringing it back to life.
FAQ
Can I use chicken breasts instead of thighs?
Yes. Use breasts cut into cutlets or smaller pieces so they cook quickly and evenly. Keep an eye on timing—breasts can dry out if overcooked, so start checking for 165°F a couple minutes early.
What kind of rice works best in this one-skillet recipe?
Long-grain white rice is the most reliable for a 30-minute skillet dinner. Avoid instant rice (it can turn mushy) and brown rice (it takes longer than the recipe timing). If you only have jasmine or basmati, those both work—just keep the simmer gentle.
My rice is still crunchy—what should I do?
Add 2–4 tablespoons of broth, cover, and cook on low for another 3–5 minutes. Crunchy rice usually means the heat was too high (liquid evaporated) or the lid wasn’t tight enough to trap steam.
How do I keep the bottom from burning?
Once the rice goes in, keep it at a low simmer (not a rapid boil) and use a heavy-bottomed skillet if you have one. Also, make sure you fully stir the rice into the liquid before you nestle the chicken on top—dry rice sitting on the bottom can scorch.
Can I make this dairy-free?
Yes. Skip the cream and finish with a splash of full-fat coconut milk or an unsweetened dairy-free creamer (plain flavor). You can also leave it out entirely—the dish will be more gravy-forward and still super tasty.