Smothered Chicken and Rice

why make this recipe

This dish is easy, filling, and makes a warm home meal. It uses simple ingredients and cooks mostly in one pan. You can feed a family without long prep or many steps.

introduction

Smothered Chicken and Rice is a comforting one-pan dinner with tender chicken and soft rice in a creamy sauce. For a tested version and extra ideas, see the best smothered chicken and rice recipe. It is great for busy weeknights and simple family meals.

how to make Smothered Chicken and Rice

1. Preheat the oven and get all ingredients ready.
2. Sauté the chopped onion in oil until it becomes clear, then add garlic and cook until it smells good.
3. Season the chicken with poultry seasoning and pepper, then brown each piece about 3 minutes per side in the skillet.
4. Mix the cream of mushroom soup with chicken broth and extra poultry seasoning, then pour this sauce over the browned chicken.
5. Sprinkle the uncooked rice on top and stir gently so it mixes with the sauce.
6. Cover the skillet tightly with foil or a lid and bake for about 1 hour. Check that the rice is tender and the chicken is fully cooked.

Ingredients :

• 4-6 boneless skinless chicken breasts or thighs
• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (10.5 oz) cream of mushroom soup
• Poultry seasoning and black pepper to taste

Directions :

• Preheat oven to 350°F (175°C). Prepare all ingredients.
• In a large skillet over medium heat, sauté onion in oil until translucent; add garlic until fragrant.
• Brown seasoned chicken pieces on both sides for about 3 minutes.
• Mix cream of mushroom soup with chicken broth and poultry seasoning in a bowl; pour over chicken.
• Sprinkle uncooked rice on top and gently stir.
• Cover skillet tightly with foil or a lid and bake for approximately 1 hour, until chicken is cooked through and rice is tender.

how to serve Smothered Chicken and Rice

Serve hot straight from the pan. Add a side of steamed green beans, a simple salad, or roasted vegetables. Spoon extra sauce over the chicken and rice for more flavor.

how to store Smothered Chicken and Rice

Cool to room temperature before storing. Put in an airtight container and refrigerate up to 3-4 days. Reheat gently on the stove with a splash of broth or in the microwave until hot. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.

tips to make Smothered Chicken and Rice

• Use even-size chicken pieces so they cook at the same rate.
• Do not lift the lid while baking; steam cooks the rice.
• If rice is still firm at one hour, add 1/4 cup more broth and bake 10–15 minutes longer.
• Taste and adjust seasoning after cooking; add salt if needed.

variation (if any)

• Use cream of chicken soup instead of cream of mushroom for a different flavor.
• Swap white rice for brown rice, but increase the broth and baking time (about 20–30 minutes more).
• Add sliced mushrooms, bell peppers, or frozen peas before baking for extra veggies.
• Use bone-in chicken for richer flavor; you may need to increase bake time.

FAQs

Q: Can I use frozen chicken?
A: You can, but thaw it first so it cooks evenly and reaches a safe temperature.

Q: Can I make this on the stove instead of the oven?
A: Yes. Simmer gently on low with a tight lid for about 30–40 minutes until rice is tender.

Q: Is this recipe good for meal prep?
A: Yes. It stores well and reheats nicely for lunches or dinners later in the week.

Q: Can I use a rice cooker or instant pot for this recipe?
A: You can adapt it. Use the soup and broth mixture and follow your device’s chicken and rice settings, adjusting liquid as needed.

Q: How do I know chicken is done?
A: The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.

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