Smothered Chicken and Rice Recipe
Indulging in a comforting meal that brings the family together is truly a delight. This Smothered Chicken and Rice Recipe is the perfect choice for those busy weeknights when you crave something hearty and delicious. With juicy chicken thighs, creamy sauce, and fluffy brown rice, it’s a satisfying dish that blends flavors beautifully. Plus, it’s customizable; feel free to add your favorite vegetables or spices!
Recipe Information
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 80 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 550
Protein: 25g
Carbohydrates: 60g
Fat: 25g
Fiber: 4g
Sugar: 3g
Sodium: 900mg
Why Make Smothered Chicken and Rice Recipe
This Smothered Chicken and Rice Recipe is not only easy to make but also packed with nutrients. Chicken thighs provide a good source of protein while mushrooms and onions add vital vitamins and minerals. The creamy texture is comforting and fulfilling, making it a great option for family dinners or meal prep. You can easily adjust this recipe to cater to your taste or dietary preferences, whether you’re looking to spice things up or lighten the meal with more veggies.
How to Make Smothered Chicken and Rice Recipe Step by Step
Ingredients
- 4 skin-on bone-in chicken thighs
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 cups uncooked minute brown rice
- ½ cup finely chopped yellow onion
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 can cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 cup milk
- 2 tablespoons dry parsley
- Non-stick cooking spray
- Salt and pepper to taste
Directions
Generously season both sides of the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper. This will build the foundation of flavor for the dish. Prepare the brown rice according to package instructions, either using the microwave or stovetop. Set aside once cooked. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Place the chicken thighs skin side down and brown for 4 minutes until golden. Flip and brown the other side for another 4 minutes. Transfer chicken to a plate to rest.
Add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion and minced garlic for about 3 minutes until softened and fragrant. Lightly spray the bottom of a 9 x 13-inch casserole dish with non-stick cooking spray. Spread the cooked brown rice evenly as the base layer. Arrange the browned chicken thighs on top of the rice evenly.
In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper to taste. Stir well to combine. Pour the creamy mushroom and chicken soup mixture over the chicken and rice in the casserole dish. Sprinkle dry parsley over the top. Cover the dish with foil and bake in the preheated 350°F (175°C) oven for 45 minutes. Remove the foil and bake uncovered for an additional 20 minutes until the chicken is fully cooked, the sauce has thickened, and the top is lightly browned.
How to Serve Smothered Chicken and Rice Recipe
Serve this delicious dish with a side of steamed broccoli or a fresh garden salad to balance the richness of the chicken. For a bit of crunch, pair it with homemade coleslaw. You can even drizzle a bit of hot sauce over each plate for those who enjoy some spice!
How to Store Smothered Chicken and Rice Recipe
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 1-minute intervals until heated through or warm it up in a skillet over medium heat. For longer storage, you can freeze this dish for up to 3 months. Thaw overnight in the refrigerator before reheating.
Expert Tips for Cooking Smothered Chicken and Rice Recipe
- Always season your chicken well for maximum flavor.
- To save time, use pre-cooked brown rice or pressure-cook your rice in advance.
- Experiment with different types of mushrooms for a varied flavor profile.
- For a lighter dish, substitute the cream soups with lower-fat options or homemade sauces.
- Don’t skip the resting phase for the chicken; it keeps it juicy!
Delicious Variations of Smothered Chicken and Rice Recipe
- For a spicy kick, add chopped jalapeños to the onion and garlic sauté.
- Incorporate fresh herbs like thyme or rosemary for an aromatic twist.
- For a vegetarian option, replace the chicken with hearty vegetables such as zucchini and bell peppers, and use vegetable broth instead of cream soups.
Try this Smothered Chicken and Rice Recipe today for a flavorful, easy-to-make meal that everyone will love. It’s not only a delightful dish but also a fantastic way to bring comfort and warmth to your dining table!
Smothered Chicken and Rice
Ingredients
Method
- Generously season both sides of the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper.
- Prepare the brown rice according to package instructions, either using the microwave or stovetop. Set aside once cooked.
- Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- Place the chicken thighs skin side down and brown for 4 minutes until golden. Flip and brown the other side for another 4 minutes. Transfer chicken to a plate to rest.
- Add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion and minced garlic for about 3 minutes until softened and fragrant.
- Lightly spray the bottom of a 9 x 13-inch casserole dish with non-stick cooking spray.
- Spread the cooked brown rice evenly as the base layer.
- Arrange the browned chicken thighs on top of the rice evenly.
- In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper to taste. Stir well to combine.
- Pour the creamy mushroom and chicken soup mixture over the chicken and rice in the casserole dish.
- Sprinkle dry parsley over the top.
- Cover the dish with foil and bake in the preheated 350°F (175°C) oven for 45 minutes.
- Remove the foil and bake uncovered for an additional 20 minutes until the chicken is fully cooked, the sauce has thickened, and the top is lightly browned.
