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Smothered Chicken and Rice Recipe

Smothered Chicken and Rice Recipe
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★★★★★

4.7 from 30 reviews

This comforting Smothered Chicken and Rice recipe features tender chicken thighs seasoned with a flavorful blend of spices, smothered in creamy mushroom and chicken soup sauce with sautéed onions, garlic, and mushrooms. Served over brown rice, this hearty casserole is perfect for an easy weeknight dinner that brings warmth and home-cooked goodness to your table.

Ingredients

Scale

Chicken and Seasonings

  • 4 skin-on, bone-in chicken thighs
  • ½ teaspoon mustard powder
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • Salt and pepper to taste

Sauté and Sauce Mixture

  • 2 tablespoons olive oil, divided
  • ½ cup finely chopped yellow onion
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 1 can cream of mushroom soup (approx. 10.5 oz)
  • 1 can condensed cream of chicken soup (approx. 10.5 oz)
  • 1 cup milk
  • Salt and pepper to taste
  • 2 tablespoons dry parsley

Base

  • 2 cups uncooked minute brown rice
  • Non-stick cooking spray

Instructions

  1. Season the chicken: Pat the chicken thighs dry and evenly season both sides with mustard powder, paprika, onion powder, salt, and pepper. Preheat your oven to 350°F (175°C).
  2. Cook the rice: Prepare the brown rice according to package instructions, either in the microwave or on the stovetop, and set aside.
  3. Brown the chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Place chicken thighs skin side down and brown for 4 minutes. Flip and brown the other side for another 4 minutes. Remove the chicken and place on a plate.
  4. Sauté aromatics: Add the remaining tablespoon of olive oil to the skillet. Sauté chopped onion and minced garlic for about 3 minutes until softened and fragrant.
  5. Prepare casserole base: Spray a 9 x 13-inch casserole dish with non-stick cooking spray. Spread the cooked brown rice evenly as the bottom layer.
  6. Arrange chicken: Place the browned chicken thighs evenly on top of the rice layer.
  7. Mix and pour sauce: In a large bowl, combine the sautéed onions and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper. Mix well, then pour this creamy mixture evenly over the chicken and rice in the casserole dish.
  8. Add parsley and bake: Sprinkle the top with dry parsley. Cover the casserole with foil and bake in the preheated oven for 45 minutes.
  9. Finish baking uncovered: Remove the foil and bake uncovered for an additional 20 minutes to brown and thicken the sauce.
  10. Serve and enjoy: Let the dish rest for a few minutes before serving. Spoon the smothered chicken, mushrooms, and creamy rice onto plates and enjoy a warm, hearty meal.

Notes

  • Bone-in, skin-on thighs help keep the chicken moist and flavorful, but you can use boneless if preferred—adjust cooking time accordingly.
  • Minute brown rice is a quick-cooking option; regular brown rice can also be used but will require longer cooking time.
  • For extra flavor, consider adding herbs like thyme or rosemary to the sauce mixture.
  • This dish can be made ahead and refrigerated before baking—just add an additional 10-15 minutes to baking time if baking cold.
  • Use low-fat milk and reduced-fat soups for a lighter version of the recipe.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

Keywords: smothered chicken, chicken thighs recipe, creamy chicken and rice, easy casserole, comfort food, brown rice chicken bake

Find it online: https://cheframiflavor.com/smothered-chicken-and-rice-recipe-2/