Smothered Chicken and Rice
A hearty and soul-satisfying dish of juicy chicken thighs in creamy gravy served over fluffy white rice, perfect for family dinners.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Juicy and tender
- 1 cup white rice
- 1 cup chicken broth Ensure it's gluten-free if necessary
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can cream of mushroom soup Can be substituted for homemade white sauce
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons olive oil For searing the chicken
- to taste Chopped parsley for garnish Optional
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Season chicken thighs with salt, pepper, and paprika. Sear chicken for 5-7 minutes on each side until golden brown. Remove from skillet and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Cooking
- Stir in the cream of mushroom soup and chicken broth, mixing until well combined.
- Return the seared chicken to the skillet, cover, and let simmer for about 20 minutes.
- While the chicken is simmering, cook the white rice according to the package instructions.
- Serve the chicken and gravy over the fluffy white rice and garnish with chopped parsley if desired.
Notes
For added flavor, marinate the chicken in spices for a few hours. You can add vegetables like peas or carrots into the gravy. For a thicker gravy, simmer uncovered for a few extra minutes.