Best Smothered Chicken and Rice Recipe
This Best Smothered Chicken and Rice recipe features tender, juicy chicken breasts seared to golden perfection and baked in a creamy mushroom sauce infused with garlic, onion, and aromatic herbs. Served over savory white or brown rice, this comforting dish is simple to prepare and perfect for a flavorful, hearty meal any night of the week.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
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
Vegetables and Aromatics
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
Sauce
- 10.5 oz can cream of mushroom soup
- 1 cup low-sodium chicken broth
- 2 tbsp soy sauce (low sodium)
Other
- 2 cups cooked rice (white or brown)
- Nonstick cooking spray (for baking dish)
Instructions
- Preheat Oven and Prepare Baking Dish. Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking.
- 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.
- Sauté Onions and Garlic. In the same skillet, add the chopped onions and minced garlic. Sauté for approximately 3 minutes until the onions become translucent and fragrant.
- Prepare the Sauce Mixture. In a medium bowl, combine the cream of mushroom soup, low-sodium chicken broth, soy sauce, paprika, and dried thyme. Mix well until smooth.
- Assemble and Bake. Place the seared chicken breasts into the prepared baking dish, and pour the sauce mixture evenly over the chicken. Cover the dish tightly with aluminum foil.
- Bake Until Cooked Through. Bake in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C).
- Serve. Remove from oven and serve the smothered chicken hot over cooked white or brown rice.
Notes
- For best results, ensure the chicken is seared well to lock in juices and add flavor before baking.
- You can substitute cream of mushroom soup with cream of chicken soup if preferred.
- Leftover smothered chicken and sauce can be refrigerated for up to 3 days and reheated gently.
- To make this recipe gluten free, verify that the soy sauce and cream of mushroom soup are gluten free or use appropriate substitutes.
- To add extra veggies, try stirring in some sliced mushrooms or bell peppers during the onion and garlic sauté step.
Keywords: smothered chicken, chicken and rice, creamy mushroom chicken, baked chicken, easy chicken dinner, comfort food
Find it online: https://foodiecara.com/best-smothered-chicken-and-rice-recipe/