Description

Indulge in comfort food with our Best Smothered Chicken and Rice Recipe. This savory dish features tender, juicy chicken breasts enveloped in a creamy mushroom sauce, served over fluffy rice that absorbs all the delightful flavors. Perfect for weeknight dinners or family gatherings, this recipe is easy to make, customizable, and sure to leave everyone asking for seconds.

Ingredients

Scale

Chicken and Sauce

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

Serving

2 cups cooked rice (white or brown)

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray to prevent sticking during baking.
Season and Sear Chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium-high heat and sear the chicken for about 5 minutes on each side until golden brown. This step locks in flavor and gives the chicken a nice crust.
Sauté Aromatics: In the same skillet, add the chopped onions and minced garlic, sautéing until translucent and fragrant, about 3 minutes, to build the base flavor of the sauce.
Prepare Sauce Mixture: In a bowl, combine the cream of mushroom soup, low-sodium chicken broth, soy sauce, paprika, and dried thyme. Mix well to create a smooth sauce.
Assemble and Bake: Place the seared chicken breasts in the prepared baking dish. Pour the sauce mixture evenly over the chicken, ensuring it is well coated. Cover the dish tightly with foil to retain moisture and bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve: Once cooked, serve the smothered chicken over 2 cups of cooked rice, allowing the rice to soak up the delicious mushroom sauce. Enjoy this hearty and comforting meal!

Notes

For best results, use a meat thermometer to ensure chicken is cooked through.
Brown rice can be used instead of white rice for added fiber and nutrients.
Low-sodium ingredients help manage the salt level in this dish.
Leftovers can be refrigerated for up to 3 days and reheated gently.
This recipe can be doubled for larger gatherings.