Description
This Best Smothered Chicken and Rice Recipe features tender, pan-seared chicken breasts baked in a rich, creamy gravy and served over fluffy rice. It’s classic comfort food made simple—perfect for busy weeknights or cozy family dinners.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
3 cloves garlic, minced
1 medium onion, chopped
1 cup low-sodium chicken broth
1 (10.5 oz) can cream of mushroom soup
2 tablespoons low-sodium soy sauce
2 cups cooked white or brown rice
Instructions
Preheat oven to 375°F (190°C) and lightly grease a baking dish.
Season chicken breasts with salt and black pepper.
Heat a skillet over medium-high heat and sear chicken for about 5 minutes per side until golden brown.
Remove chicken and set aside. In the same skillet, sauté onion and garlic for about 3 minutes until softened.
In a bowl, whisk together cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme.
Place chicken breasts in the baking dish and pour sauce evenly over the top.
Cover with foil and bake for 30–35 minutes, until chicken reaches 165°F internal temperature.
Serve hot over cooked rice with extra sauce spooned on top.
Notes
Chicken thighs can be used instead of breasts for extra juiciness.
Add a splash of broth if the sauce thickens too much.
Garnish with parsley for a fresh finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet + Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 520
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 125 mg