Smothered Chicken and Rice
A comforting and creamy chicken dish served over fluffy rice, perfect for weeknight dinners or family gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs) Chicken can also be substituted with thighs for more flavor.
- 3 cloves fresh garlic, minced
- 1 medium onion, chopped
- 1 cup low-sodium chicken broth
- 10.5 oz can cream of mushroom soup Can be substituted with a different creamy soup.
- 2 tbsp soy sauce (low sodium)
- 2 tsp salt Adjust to taste.
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 cups cooked rice (white or brown) Can use cauliflower rice for a low-carb alternative.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Season your chicken breasts generously with salt and pepper.
- In a hot skillet, sear the chicken for about 5 minutes on each side until golden brown.
- In the same skillet, add the chopped onions and minced garlic. Sauté until translucent, about 3 minutes.
- In a separate bowl, combine the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme.
- Place the seared chicken in your prepared baking dish and pour the sauce mixture over the top.
- Cover the dish with foil and bake for 30-35 minutes, or until the internal temperature of the chicken reaches at least 165°F (74°C).
- Serve over your choice of cooked rice and enjoy!
Notes
For extra flavor, marinate the chicken in soy sauce and spices for a few hours. Add a pinch of red pepper flakes for heat. Garnish with fresh parsley or scallions and serve with steamed vegetables.