Best Smothered Chicken and Rice Recipe

Introduction

Smothered chicken and rice is a comforting, flavorful dish that’s perfect for weeknight dinners. Tender chicken breasts are seared and baked in a savory mushroom sauce, then served over fluffy rice for a hearty meal everyone will love.

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 cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme.
5. Step 5: Place seared chicken in the prepared baking dish and pour the sauce mixture evenly over the top.
6. Step 6: Cover 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 a richer flavor, add a splash of white wine to the sauce mixture before baking.
• Substitute cream of mushroom soup with cream of celery or cream of chicken soup for a different twist.
• Use brown rice for added fiber and a nuttier taste.
• To keep chicken moist, avoid over-baking and use a meat thermometer for accuracy.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop to prevent drying out. You can also freeze the dish for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken instead of boneless?

Yes, but bone-in chicken may require longer baking time to reach the safe internal temperature. Adjust cooking time accordingly and check with a meat thermometer.

Is it better to use fresh or cooked rice for this dish?

Using freshly cooked rice is best as it absorbs the sauce well and maintains a pleasant texture. Leftover rice can work but might be drier, so warm it slightly before serving.

Best Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This Best Smothered Chicken and Rice recipe features tender, seared chicken breasts baked in a savory mushroom soup and herb sauce, served over fluffy rice. The combination of garlic, onion, and classic seasonings creates a comforting and flavorful one-dish meal perfect for any weeknight dinner.

• Author: Victoria
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 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

Sauté Base

• 3 cloves fresh garlic, minced
• 1 medium onion, chopped

Sauce

• 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 prepare for baking the chicken.
2. Season and Sear Chicken: Season the chicken breasts with salt and pepper evenly. 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 the chopped onion and minced garlic and sauté for about 3 minutes until the onions become translucent and fragrant.
4. Prepare Sauce: In a bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and dried thyme. Mix thoroughly to create a smooth sauce.
5. Assemble for Baking: Place the seared chicken breasts in the prepared baking dish. Pour the mushroom sauce mixture evenly over the chicken to coat thoroughly.
6. Bake Covered: Cover the baking dish tightly with foil to retain moisture. Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C).
7. Serve: Remove the chicken from the oven and serve the smothered chicken hot over the cooked rice, spooning additional sauce over the top if desired.

Notes

• Using low-sodium chicken broth and soy sauce helps control the salt content of the dish.
• For added flavor, you can garnish with fresh chopped parsley or thyme before serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Check the internal temperature of the chicken with a meat thermometer to ensure food safety.

Keywords: smothered chicken, chicken and rice, baked chicken recipe, creamy mushroom chicken, easy chicken dinner, one dish meal