Smothered Chicken and Rice
A comforting and budget-friendly dish featuring tender chicken thighs simmered in a creamy sauce served over fluffy rice, perfect for family dinners or impressing guests.
Ingredients
Main Ingredients
- 4 pieces chicken thighs Can be swapped for chicken breasts or a plant-based alternative.
- 2 cups white rice Cook according to package instructions.
- 1 can cream of chicken soup Can be substituted with cream of mushroom soup.
- 1 cup chicken broth Use low-sodium for a healthier option.
- 1 medium onion, chopped Adds flavor and sweetness to the dish.
- 2 cloves garlic, minced Enhances the aroma and taste.
- 2 tablespoons olive oil For searing the chicken.
- Salt and pepper to taste Adjust based on preference.
- Fresh parsley for garnish Adds color and flavor.
Instructions
Cooking the Chicken
- In a large skillet, heat the olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper, then sear them in the skillet until golden brown on both sides. Set the chicken aside once done.
Making the Sauce
- In the same skillet, add the chopped onion and minced garlic, and sauté until they soften and become fragrant.
- Stir in the cream of chicken soup and chicken broth, bringing the mixture to a gentle simmer.
- Return the chicken to the skillet, cover, and cook on low heat for about 30 minutes, until the chicken is tender and cooked through.
Cooking the Rice
- While the chicken is cooking, prepare the white rice according to the package instructions.
Serving
- Serve the juicy chicken and rich gravy over the fluffy rice, garnished with fresh parsley for a pop of color.
Notes
For extra flavor, marinate chicken thighs beforehand in olive oil, lemon juice, and herbs. Add cayenne pepper or red pepper flakes for heat. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.