Best Smothered Chicken and Rice Recipe
Welcome to a home-cooked classic that promises to deliver warmth and satisfaction in every bite—our Best Smothered Chicken and Rice! This hearty dish combines juicy chicken breasts with a rich, creamy sauce, resulting in a meal that is as delightful to the senses as it is comforting. When you serve this dish, you’re not just feeding hungry mouths; you’re creating a moment of togetherness, perfect for family dinners or gatherings with friends.
What makes this recipe truly special is the simplicity of the ingredients that come together to create a flavor-packed experience. The savory garlic and onions mingle beautifully with tender chicken, while the cream of mushroom soup ensures every bite is enveloped in luxurious goodness. Whether you’re an experienced cook or a novice in the kitchen, you’re sure to impress your loved ones with this dish that tastes like it took all day to prepare, but comes together in just over an hour!
This is what the finished dish looks like when perfectly baked.
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)
Here are the key ingredients you’ll need for the recipe.
Directions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper. Sear them in a hot skillet for about 5 minutes on each side until golden brown.
- In the same skillet, sauté the chopped onions and minced garlic until translucent, about 3 minutes.
- In a mixing bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme. Stir well to combine.
- Place the seared chicken breasts in the prepared baking dish and pour the sauce mixture over the top.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C).
- Serve the chicken and sauce over cooked rice and enjoy!
Tips & Variations
- Ingredient substitutions: You can use chicken thighs instead of breasts for richer flavor. For a lighter option, substitute the cream of mushroom soup with a homemade white sauce or alternative cream soup like cream of chicken.
- Optional variations: Add vegetables such as peas or sliced carrots to the baking dish for added nutrition and color. You could also sprinkle some shredded cheese on top during the last 5 minutes of baking for a cheesy twist.
- Storage or reheating tips: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave for a few minutes or warm in the oven at 350°F (175°C) until heated through.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 4
- Difficulty level: Easy
This dish serves as a delicious representation of cozy, heartwarming meals that bring people together.
Smothered Chicken and Rice
Ingredients
- 4 pieces 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)
Method
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper. Sear them in a hot skillet for about 5 minutes on each side until golden brown.
- In the same skillet, sauté the chopped onions and minced garlic until translucent, about 3 minutes.
- In a mixing bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme. Stir well to combine.
- Place the seared chicken breasts in the prepared baking dish and pour the sauce mixture over the top.
- Cover the baking dish with foil and bake for 30-35 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C).
- Serve the chicken and sauce over cooked rice and enjoy!