Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe is a comforting, flavorful dish perfect for any night of the week. Tender chicken breasts are smothered in a savory mushroom sauce and served over fluffy rice for a satisfying meal.

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 together the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme.
5. Step 5: Place the seared chicken in the prepared baking dish and pour the sauce mixture over the top.
6. Step 6: Cover the dish with foil and bake for 30-35 minutes, until the 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 a splash of white wine to the sauce mixture before baking.
• Use brown rice for a healthier option with more fiber.
• Feel free to swap cream of mushroom soup for cream of chicken soup if preferred.
• Adding a handful of sliced mushrooms to the onion and garlic sauté boosts texture and earthiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to keep the chicken tender and the sauce creamy. Avoid overcooking when reheating to prevent dryness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to stay juicier. Adjust the baking time slightly, as thighs may require a few extra minutes to cook through.

Is this recipe freezer-friendly?

Yes, you can freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.6 from 51 reviews

This Best Smothered Chicken and Rice recipe features tender boneless chicken breasts seared to perfection and baked in a rich, flavorful mushroom sauce. Infused with garlic, onion, and herbs, this comforting dish is perfect served over a bed of fluffy rice for a hearty, satisfying meal.

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

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 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)

To Serve

• 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, which locks in flavor and juices.
3. Sauté Aromatics: In the same skillet, add the chopped onions and minced garlic. Sauté until the onions become translucent and fragrant, roughly 3 minutes, which adds depth to the sauce.
4. Prepare Sauce: In a mixing bowl, combine the cream of mushroom soup, low-sodium chicken broth, soy sauce, paprika, and dried thyme. Mix thoroughly to create a smooth, flavorful sauce.
5. Assemble and Bake: Place the seared chicken breasts in the prepared baking dish. Pour the mushroom sauce mixture evenly over the chicken. Cover the dish with foil to retain moisture and bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) to ensure it is fully cooked.
6. Serve: Remove the foil and let the chicken rest for a few minutes. Serve the smothered chicken hot over a bed of cooked white or brown rice for a comforting and hearty meal.

Notes

• Use low-sodium soy sauce and chicken broth to control salt content.
• Searing the chicken first seals in juices and creates a better texture.
• Covering with foil during baking keeps the chicken moist and tender.
• You can use either white or brown rice based on preference for texture and nutrition.
• For a creamier sauce, consider stirring in a splash of milk or cream before baking.

Keywords: smothered chicken, baked chicken, chicken and rice, mushroom sauce, comfort food