Irresistible Best Smothered Chicken and Rice Recipe

Introduction

This irresistible smothered chicken and rice recipe is a comforting classic that’s easy to make and full of flavor. Tender chicken breasts are cooked in a savory mushroom sauce and served over fluffy rice, making it a perfect weeknight dinner that the whole family will love.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 cloves fresh garlic, minced
• 1 medium onion, chopped
• 1 cup low-sodium chicken broth
• 10.5 oz can cream of mushroom soup
• 2 tbsp soy sauce (low sodium)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 2 cups cooked rice (white or brown)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
2. Step 2: Season the chicken breasts with salt and pepper. Sear in a hot skillet for about 5 minutes on each side until golden brown.
3. Step 3: In the same skillet, sauté the chopped onions and minced garlic until translucent, about 3 minutes.
4. Step 4: In a bowl, mix cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme.
5. Step 5: Place seared chicken in the baking dish and pour the sauce mixture over the top.
6. Step 6: Cover with foil and bake for 30–35 minutes until chicken reaches an internal temperature of at least 165°F (74°C).
7. Step 7: Serve the smothered chicken over cooked rice and enjoy!

Tips & Variations

• For extra flavor, add sliced mushrooms or bell peppers to the onion and garlic sauté.
• Use brown rice for a nuttier taste and added fiber.
• If you prefer a thicker sauce, mix a teaspoon of cornstarch with a little water and stir it into the sauce before baking.
• Leftover smothered chicken tastes great topped with a sprinkle of fresh parsley or green onions.

Storage

Store leftover smothered chicken and rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or in a covered skillet over medium heat until heated through, adding a splash of chicken broth if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and stay juicy. Adjust the baking time slightly as thighs may take a bit longer to cook through.

Is this recipe freezer-friendly?

Absolutely. Cool the dish completely, then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Irresistible Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

This irresistible Best Smothered Chicken and Rice recipe features tender, seared chicken breasts baked in a savory mushroom sauce, served over fluffy cooked rice. Combining simple ingredients like cream of mushroom soup, garlic, onions, and a blend of spices, this comforting dish is perfect for an easy weeknight dinner.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasonings

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp dried thyme

For the Sauce

• 3 cloves fresh garlic, minced
• 1 medium onion, chopped
• 1 cup low-sodium chicken broth
• 10.5 oz can cream of mushroom soup
• 2 tbsp soy sauce (low sodium)

To Serve

• 2 cups cooked rice (white or brown)

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking during baking.
2. Season and Sear Chicken: Season the chicken breasts evenly with salt and pepper. Heat a skillet over medium-high heat and sear the chicken for about 5 minutes on each side until they develop a golden brown crust.
3. Sauté Aromatics: In the same skillet, add chopped onions and minced garlic. Sauté until the onions are translucent and fragrant, about 3 minutes.
4. Prepare Sauce Mixture: In a bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and dried thyme. Stir well to create a smooth sauce.
5. Assemble and Bake: Place the seared chicken breasts into the prepared baking dish. Pour the sauce mixture evenly over the chicken. Cover the dish tightly with foil to retain moisture and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Serve: Remove the chicken from the oven and serve hot over cooked white or brown rice. Enjoy the comforting flavors of this smothered chicken dish.

Notes

• Use low-sodium chicken broth and soy sauce to control salt levels.
• The chicken can also be cooked in a cast iron skillet and finished in the oven for extra crispiness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• This recipe works well with either white or brown rice depending on your preference.

Keywords: smothered chicken, chicken and rice, baked chicken, creamy chicken recipe, easy dinner, one dish chicken