Smothered Chicken and Rice Recipe

Introduction

Smothered Chicken and Rice is a comforting, hearty dish perfect for a family dinner. Tender chicken thighs cooked with creamy mushroom sauce and brown rice make it a satisfying one-pan meal that’s full of flavor.

Ingredients

• 4 skin-on bone-in chicken thighs
• ½ teaspoon mustard powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• ½ cup finely chopped yellow onion
• 2 garlic cloves, minced
• Non-stick cooking spray
• 1 can cream of mushroom soup
• 1 can condensed cream of chicken soup
• 2 cups sliced mushrooms
• 1 cup milk
• 2 cups uncooked minute brown rice
• 2 tablespoons dry parsley

Instructions

1. Step 1: Season the chicken thighs on both sides with mustard powder, paprika, onion powder, salt, and pepper. Preheat your oven to 350°F.
2. Step 2: Cook the brown rice according to the package directions, either in the microwave or on the stovetop.
3. Step 3: Heat 1 tablespoon of olive oil in a medium skillet. Brown the chicken thighs skin side down for 4 minutes, then flip and brown the other side for another 4 minutes. Transfer the chicken to a plate.
4. Step 4: Add the remaining olive oil to the skillet and sauté the chopped onion and minced garlic for about 3 minutes until fragrant and softened.
5. Step 5: Spray the bottom of a 9×13-inch casserole dish with non-stick cooking spray. Spread the cooked rice evenly across the bottom as the first layer.
6. Step 6: Arrange the browned chicken thighs on top of the rice layer.
7. Step 7: In a large bowl, mix together the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, and salt and pepper to taste. Pour this mixture evenly over the chicken and rice.
8. Step 8: Sprinkle the dry parsley over the top. Cover the casserole dish and bake for 45 minutes, then uncover and bake for an additional 20 minutes to brown the top.

Tips & Variations

• For extra flavor, add a splash of white wine to the mushroom sauce before baking.
• Substitute chicken thighs with skinless breasts if you prefer a leaner option, but adjust cooking time accordingly.
• Use fresh mushrooms instead of canned for a more robust texture and taste.
• If you want a creamier dish, stir in a little sour cream to the sauce mixture before baking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, adding a splash of milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of brown rice?

Yes, you can substitute white rice if you prefer. Just keep in mind it may cook faster, so adjust cooking times accordingly to avoid overcooking.

Is it possible to prepare this dish ahead of time?

Yes, you can assemble the entire dish a few hours in advance and keep it covered in the refrigerator until ready to bake. Just add extra baking time if baking straight from the fridge.

Smothered Chicken and Rice Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

A comforting and hearty Smothered Chicken and Rice casserole featuring tender skin-on bone-in chicken thighs seasoned with mustard powder, paprika, and onion powder, baked over a bed of brown rice and smothered in a creamy mushroom and chicken soup sauce with sautéed onions, garlic, and mushrooms. This easy oven-baked dish combines savory flavors and simple ingredients for a fulfilling family meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Chicken and Seasoning

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

For Sautéing

• 2 tablespoons olive oil, divided
• ½ cup finely chopped yellow onion
• 2 garlic cloves, minced

Casserole and Sauce

• Non-stick cooking spray
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) condensed cream of chicken soup
• 2 cups sliced mushrooms
• 1 cup milk
• 2 cups uncooked minute brown rice
• Salt and pepper to taste
• 2 tablespoons dry parsley

Instructions

1. Season the Chicken: Pat the chicken thighs dry and evenly season both sides with mustard powder, paprika, onion powder, salt, and pepper. This creates a flavorful base for the dish.
2. Cook the Brown Rice: Prepare the brown rice as per package instructions, either by microwaving or stovetop cooking. Set aside once fully cooked to use as the casserole base.
3. Brown the Chicken: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Place the chicken thighs skin side down and brown for 4 minutes, then flip and brown the other side for another 4 minutes. Transfer the browned chicken to a plate.
4. Sauté Onion and Garlic: Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the finely chopped yellow onion and minced garlic for about 3 minutes until softened and fragrant.
5. Prepare the Casserole Dish: Spray the bottom of 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 and Prepare Sauce: Place the browned chicken thighs on top of the rice layer in the casserole dish. In a large mixing bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper. Mix well to create a creamy sauce.
7. Assemble and Bake: Pour the creamy mushroom and chicken soup mixture evenly over the chicken and rice. Sprinkle 2 tablespoons of dry parsley on top for garnish. Cover the dish with foil and bake in the preheated oven at 350°F (175°C) for 45 minutes.
8. Finish Baking Uncovered: Remove the foil and continue baking uncovered for an additional 20 minutes until the chicken is thoroughly cooked, the sauce is bubbly, and the top is slightly golden.

Notes

• Using skin-on, bone-in thighs adds moisture and flavor to the dish.
• Minute brown rice is used for quicker cooking but regular brown rice can be used; adjust cooking time accordingly.
• If preferred, you can substitute mushrooms with your favorite veggies.
• Make sure to not overcook the chicken before baking to keep it tender.
• Leftovers can be refrigerated for up to 3 days and reheated gently.

Keywords: Smothered chicken, chicken and rice casserole, creamy chicken, baked chicken thighs, comfort food