Best Smothered Chicken and Rice Recipe

Introduction

This Best Smothered Chicken and Rice recipe is a comforting, hearty dish perfect for any night of the week. Tender chicken breasts simmered in a savory mushroom sauce pair beautifully with 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 evenly over the top.
6. Step 6: Cover the dish with foil and bake for 30-35 minutes, or 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.
• Substitute cream of mushroom soup with cream of chicken soup for a lighter taste.
• Use brown rice for a nuttier flavor and added fiber.
• Add vegetables like sliced mushrooms or bell peppers to the skillet when sautéing onions and garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. This dish does not freeze well due to the creamy sauce, so fresh leftovers are best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skin-on chicken breasts for this recipe?

Yes, but you may want to remove the skin after searing to reduce excess fat and keep the sauce from becoming greasy.

Is it necessary to sear the chicken before baking?

Searing the chicken first adds a nice golden color and extra flavor, but you can skip this step if you’re short on time. Just bake the chicken covered, but it may not brown as well.

Best Smothered Chicken and Rice Recipe

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★★★★★

4.9 from 143 reviews

This Best Smothered Chicken and Rice recipe features tender seared chicken breasts baked in a savory mushroom and herb sauce, served over fluffy cooked rice. The creamy, flavorful sauce combined with perfectly cooked chicken breasts makes for a comforting and satisfying meal that’s easy to prepare and perfect for weeknight dinners.

• Author: Anna
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

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 and Aromatics

• 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 and Prepare: 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 seals in the juices and adds flavor.
3. Sauté Aromatics: Using the same skillet, add the chopped onions and minced garlic. Sauté them for about 3 minutes until they become translucent and fragrant, enhancing the sauce’s depth.
4. Mix Sauce: In a bowl, combine the cream of mushroom soup, low-sodium chicken broth, soy sauce, paprika, and dried thyme. Stir well to create a smooth, flavorful sauce.
5. Assemble and Bake: Place the seared chicken breasts into the prepared baking dish. Pour the mixed sauce evenly over the chicken, ensuring they are well coated. Cover the dish tightly with aluminum foil to keep moisture in.
6. Bake: Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is cooked through and tender.
7. Serve: Remove the chicken from the oven, uncover, and serve the smothered chicken over cooked white or brown rice. Spoon extra sauce on top and enjoy your comforting meal!

Notes

• Use low-sodium soy sauce and chicken broth to control salt levels.
• For extra flavor, you can add chopped mushrooms to the sauté step.
• Brown rice can be used instead of white rice for a healthier option.
• Ensure chicken is cooked to an internal temperature of 165°F for safety.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in the microwave or oven to preserve moisture.

Keywords: smothered chicken, chicken and rice, baked chicken recipe, creamy chicken, comfort food, easy dinner recipe