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Smothered Chicken and Rice Recipe
Zahra

Irresistible Best Smothered Chicken and Rice Recipe

This Irresistible Best Smothered Chicken and Rice Recipe features tender chicken breasts in rich, creamy mushroom sauce over fluffy rice. The ultimate comfort food that's easy enough for weeknight dinners yet impressive for guests.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lbs total
  • 3 cloves fresh garlic minced
  • 1 medium onion chopped
  • 1 cup low-sodium chicken broth
  • 10.5 oz cream of mushroom soup 1 can
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons salt divided
  • 1 teaspoon black pepper freshly ground preferred
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 2 cups cooked rice white or brown
  • 2 tablespoons olive oil for searing

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Mixing bowl
  • Whisk
  • Meat thermometer
  • Aluminum foil
  • Wooden spoon

Method
 

  1. Preheat and prepare: Preheat oven to 375°F (190°C). Lightly spray a 9x13 inch baking dish with nonstick cooking spray.
  2. Season and sear chicken: Pat chicken breasts dry. Season both sides with 1 tsp salt and ½ tsp black pepper. Heat olive oil in large skillet over medium-high heat. Sear chicken 5 minutes per side until golden brown. Transfer to plate.
  3. Sauté aromatics: In same skillet over medium heat, add chopped onion and cook 3 minutes. Add minced garlic and cook 1 minute more, stirring constantly.
  4. Make the sauce: In mixing bowl, whisk together cream of mushroom soup, chicken broth, soy sauce, paprika, thyme, and remaining salt and pepper until smooth.
  5. Assemble dish: Place seared chicken in prepared baking dish. Pour sauce mixture evenly over chicken, covering each piece generously.
  6. Bake: Cover baking dish tightly with aluminum foil. Bake 30-35 minutes until chicken reaches internal temperature of 165°F. Let rest 5 minutes.
  7. Serve: Prepare rice according to package directions if not already cooked. Divide rice among 4 plates, top each with chicken breast, and spoon sauce generously over top.

Notes

  • Chicken size matters: Use similar-sized breasts for even cooking
  • Don't skip searing: This step adds essential color and flavor
  • Cover tightly: Foil keeps chicken moist during baking
  • Check temperature: Use meat thermometer to ensure 165°F internal temp
  • Make ahead: Sauce can be prepared 1 day ahead and refrigerated
  • Leftovers: Store up to 3 days; flavors deepen overnight