Smothered Chicken and Rice

Name: Smothered Chicken and Rice
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Comfort Food
Ingredients: 4 boneless, skinless chicken breasts; 1 cup long-grain white rice; 1 medium onion, diced; 4 garlic cloves, minced; 2 cups low-sodium chicken broth; 1 can (10.5 oz) cream of mushroom soup; 2 tbsp olive oil; Salt, pepper, paprika, thyme to taste

By Jana Vergara

March 26, 2025

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This dish is a hug on a plate—imagine tender chicken bathing in a creamy sauce that has more flavors than your favorite sitcom has plot twists. The aroma alone can make even the grumpiest of Monday mornings feel like a sunny Saturday brunch. If you’re anything like me, the thought of digging into a warm bowl of smothered chicken and rice makes you weak in the knees.

Jump to:

•Essential Ingredients
•Let’s Make it Together
•Perfecting the Cooking Process
•Add Your Touch
•Storing & Reheating
•FAQ
•Smothered Chicken and Rice
•Recipe Card

Whether it’s a cozy family dinner or an impromptu gathering with friends that involves too much wine and not enough chairs, this recipe will steal the show. Trust me when I say that every bite bursts with flavor that dances on your palate while your heart sings “Hallelujah” So grab your apron because we are about to embark on a culinary adventure that will leave everyone begging for seconds.

Why You'll Love This Recipe

This easy smothered chicken and rice offers delightful flavors without requiring hours in the kitchen
Its creamy texture appeals to all ages at the dinner table
The vibrant colors make it visually appealing for gatherings or weeknight dinners
Perfectly versatile, you can swap out ingredients based on your pantry staples or preferences

I remember my first attempt at making smothered chicken and rice; my friends were skeptical but left with satisfied smiles and full bellies.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Boneless, Skinless Chicken Breasts: About 3-4 breasts work well; adjust based on how many hungry mouths you need to feed.
Rice: Long-grain white rice is ideal; it cooks up fluffy and soaks up all that delicious sauce.
Onion: Use one medium onion for sweetness; sautéing brings out its natural sugars beautifully.
Garlic: Fresh garlic cloves add depth; don’t skimp on them unless you have a vampire problem.
Chicken Broth: Low-sodium broth is best to control salt levels while keeping it flavorful.
Cream of Mushroom Soup: This is our secret weapon for creaminess; you can also use cream of chicken if preferred.
Olive Oil: For sautéing; it adds robust flavor without overpowering the other ingredients.
Seasonings: Salt, pepper, paprika, and thyme are essential for enhancing flavors—feel free to get creative

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Kitchen: Start by gathering all your ingredients so everything is within arm’s reach. Preheat your oven to 375°F (190°C) while you’re at it.

Sauté the Aromatics: In a large skillet over medium heat, add olive oil until shimmering. Toss in diced onions and minced garlic; cook until they become fragrant and slightly translucent.

Brown the Chicken: Season both sides of the boneless chicken breasts with salt, pepper, and paprika before placing them in the skillet. Sear until golden brown on both sides—about 5-7 minutes per side should do.

Mix It Up: In a separate bowl, whisk together cream of mushroom soup with chicken broth until smooth. Pour this glorious mixture over your seared chicken in the skillet.

Add Rice: Scatter uncooked rice evenly over the top of the chicken-soup mixture. Gently press down so it’s submerged as much as possible but don’t stir just yet

Bake Away: Cover the skillet tightly with aluminum foil or a lid; place it in the preheated oven for about 30-35 minutes until everything is cooked through and fragrant.

Once it’s time to serve this delightful dish, remove from oven carefully (we don’t want any steam burns) Let it sit for about 5-10 minutes before diving in—the anticipation only makes it taste better

Now you’ve got yourself an irresistible plate of smothered chicken and rice that will have everyone asking for more

You Must Know

Smothered Chicken and Rice isn’t just a meal; it’s a hug in a bowl
The rich aroma of seasoned chicken mingling with creamy rice will make your kitchen feel like home, even if you’re just trying to impress yourself on a Tuesday night

Perfecting the Cooking Process

Start by searing the chicken until golden brown, then remove it and sauté onions and garlic. After that, add rice, broth, and the chicken back in, simmering until everything is tender and flavorful.

Add Your Touch

Consider swapping in wild rice for added texture or using different herbs like thyme or oregano. You can also toss in some veggies like peas or spinach for extra nutrition and color.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, add a splash of broth to keep it creamy, warming on low heat until heated through.

Chef's Helpful Tips

Always let the chicken rest after cooking; this keeps it juicy
Don’t skip browning; it adds depth to flavor
Use homemade stock if possible for richer taste

Reflecting on my first attempt at Smothered Chicken and Rice brings back memories of my friends raving about its comforting taste—who knew they’d be so easy to impress?

FAQ

What can I serve with Smothered Chicken and Rice?

Pair this dish with a fresh salad or steamed vegetables for balance.

Can I make this dish ahead of time?

Yes, you can prepare it a day before and reheat before serving.

Is there a vegetarian version of Smothered Chicken and Rice?

Absolutely! Substitute chicken with tofu or chickpeas for a tasty alternative.

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