Go Back
Smothered Chicken And Rice Recipe
Ben Carraoli

Smothered Chicken And Rice Recipe

I just made this Smothered Chicken and Rice and I’m already smiling thinking about it. The chicken turned out so juicy, and the creamy sauce draped over soft rice felt like a warm hug. I love how simple the process is.
Print Recipe Pin Recipe
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 cups of cooked white or brown rice instant or freshly cooked — this soaks up the sauce beautifully.
  • Olive oil for browning the chicken — adds great color and flavor.
  • Salt to taste — essential for seasoning each layer.
  • Freshly ground black pepper to taste — gives subtle heat and balance.
  • 6 –8 chicken thighs bone-in or boneless, skin-on or off — thighs stay juicy and tender while baking.
  • 3 teaspoons minced garlic divided — gives a rich, deep aroma and flavor.
  • 3 cans 10.5 oz each cream of mushroom soup — forms the creamy “smothered” sauce.
  • 1½ cups milk — thins the soup into a smooth pourable sauce.
  • Garlic powder to taste — layers more garlic flavor into the dish.
  • 2 cups fresh sliced mushrooms — add earthy flavor and texture; fresh works best for a non-watery sauce.

Method
 

  1. Preheat your oven to 350°F (175°C). Cook your rice according to the package instructions so it’s ready to layer in the baking dish. Spread the rice evenly across the bottom to help soak up the sauce later.
  2. Heat olive oil in a large skillet. Pat the chicken thighs dry, then season with salt, pepper, and garlic powder. Brown them skin-side down for about 15 minutes, then flip and brown the other side for another 15 minutes. This step builds rich flavor and keeps the chicken juicy.
  3. In a bowl, whisk together the cream of mushroom soup, milk, garlic powder, salt, and pepper until smooth. Stir in the fresh sliced mushrooms and the remaining minced garlic. This will form the silky sauce that “smothers” the chicken.
  4. Lightly grease your baking dish with olive oil. Spread the cooked rice evenly on the bottom. Place the browned chicken thighs on top of the rice. Pour the creamy mushroom sauce over the chicken, covering it as much as possible. Cover tightly with foil and bake for 45–50 minutes.
  5. Remove the foil and bake for an additional 20 minutes so the top browns and the sauce thickens. Let the dish rest for a few minutes before serving to help the sauce settle.

Notes

  • I always pat the chicken dry before browning — it gives a better crust and deeper flavor.
  • I whisk the soup and milk very well to make sure the sauce bakes silky and smooth.
  • Fresh mushrooms work much better than frozen, which can make the sauce watery.
  • A pinch of paprika or thyme in the sauce adds amazing depth.
  • When reheating, I mix in a little milk to bring the creaminess back.