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Smothered Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 43 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Salt

Description

This comforting Smothered Chicken and Rice recipe features tender, seared chicken breasts baked in a creamy mushroom sauce infused with garlic, onions, and aromatic herbs. Served over a bed of cooked rice, this dish offers a hearty and satisfying meal perfect for any weeknight dinner.

Ingredients

Units 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

Aromatics and 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 low sodium soy sauce

Base

  • 2 cups cooked rice (white or brown)

Instructions

  1. Preheat 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 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 or until golden brown to lock in flavors.
  3. Sauté aromatics: In the same skillet, add chopped onions and minced garlic, cooking until translucent and fragrant, about 3 minutes. This builds flavor for the sauce.
  4. Prepare the sauce: In a separate bowl, whisk together the cream of mushroom soup, chicken broth, low sodium soy sauce, paprika, and dried thyme until well combined.
  5. Assemble and bake: Arrange the seared chicken breasts in the prepared baking dish. Pour the creamy mushroom sauce evenly over the chicken. Cover the dish tightly with foil.
  6. Bake until cooked through: 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 fully cooked and tender.
  7. Serve: Remove from oven, discard foil, and serve the smothered chicken hot over a bed of cooked white or brown rice. Enjoy your hearty and flavorful meal!

Notes

  • Use a meat thermometer to check chicken doneness accurately ensuring food safety.
  • You can substitute cream of mushroom soup with cream of chicken soup if preferred.
  • Brown rice can be used instead of white rice for added fiber and nutrients.
  • For a lower sodium version, reduce or omit soy sauce and use low-sodium broth.
  • Leftovers can be refrigerated up to 3 days and reheated gently on stovetop or microwave.

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