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Best Smothered Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 2 reviews
  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: Serves 4
  • Category: Main
  • Method: Baking
  • Cuisine: American

Description

Indulge in comfort food with our Best Smothered Chicken and Rice Recipe. This savory dish features tender, juicy chicken breasts enveloped in a creamy mushroom sauce, served over fluffy rice that absorbs all the delightful flavors. Perfect for weeknight dinners or family gatherings, this recipe is easy to make, customizable, and sure to leave everyone asking for seconds.

Ingredients

Chicken

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

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)

Serving

  • 2 cups cooked rice (white or brown)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking.
  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 breasts for about 5 minutes on each side until they develop a golden brown crust.
  3. Sauté Aromatics: Using the same skillet, add chopped onions and minced garlic. Sauté for about 3 minutes or until the onions become translucent and fragrant.
  4. Prepare Sauce: In a mixing bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and dried thyme. Stir well to create a smooth sauce mixture.
  5. Assemble and Bake: Place the seared chicken breasts in the prepared baking dish. Pour the sauce mixture evenly over the chicken. Cover the dish with aluminum foil to retain moisture and bake in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  6. Serve: Remove the baked chicken from the oven and serve hot over a bed of cooked rice. Spoon the creamy mushroom sauce over the top and enjoy.

Notes

  • Use low-sodium soy sauce and chicken broth to control the salt levels in the dish.
  • Brown the chicken properly to add flavor and lock in juices before baking.
  • Covering the dish with foil ensures the chicken remains moist during baking.
  • This recipe can be customized by adding vegetables like mushrooms or bell peppers to the sauce.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

Find it online: https://evelynscooking.com/best-smothered-chicken-and-rice-recipe/