Smothered Chicken and Rice
A simple, home-style dish featuring chicken in a creamy mushroom sauce served over rice, perfect for a warm and filling meal.
Ingredients
Main ingredients
- 1.5 lbs 4 boneless, skinless chicken breasts
- 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
Preparation
- 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, then sear 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 bowl, mix the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme until smooth.
Cooking
- Place seared chicken in the baking dish and pour the sauce mixture over the top.
- Cover with foil and bake for 30-35 minutes, until the chicken reaches an internal temperature of at least 165°F (74°C).
Serving
- Serve hot over cooked rice and spoon plenty of the creamy sauce on top.
Notes
For a twist, swap cream of mushroom with cream of chicken soup. Adding sliced mushrooms for extra texture works wonderfully too. Options to use bone-in thighs or to add milk or cream for a thinner sauce are also available. Don't skip the searing step for enhanced flavor.
