Creating Quick and Easy Creamy Smothered Chicken and Rice is a breeze if you follow these simple steps:

1. Prep the Ingredients: Gather all your ingredients and dice the onion and mince the garlic.
2. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat.
3. Brown the Chicken: Add the chicken thighs to the skillet and season with salt, pepper, onion powder, and garlic powder. Sear for about 3-4 minutes on each side until browned. Remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables: In the same skillet, add the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion becomes translucent.
5. Prepare the Sauce: Stir in the cream of chicken soup, chicken broth, and milk. Mix well until combined.
6. Add Rice and Chicken: Place the rice in the skillet, stirring to coat it with the sauce. Nestle the chicken thighs back into the skillet, ensuring they are partially submerged in the sauce.
7. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
8. Check for Doneness: After the cooking time, check that the chicken is cooked through (internal temperature should reach 165°F) and the rice is fluffy.
9. Garnish: Optional: sprinkle chopped parsley over the dish for added flavor and presentation.
10. Serve: Enjoy your creamy smothered chicken and rice hot from the skillet.