Smothered Chicken and Rice
A comforting one-pan dish featuring juicy chicken breasts in a creamy sauce served over fluffy rice, perfect for weeknight dinners and gatherings.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 medium chopped onion
- 3 cloves minced garlic
- 10.5 oz can of cream of mushroom soup
- 1 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 2 cups cooked rice
- Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper, then sear them in a skillet over medium-high heat for about 5 minutes on each side until golden brown.
- In the same skillet, add chopped onion and minced garlic, and sauté until translucent (about 3 minutes).
Sauce Preparation
- In a separate bowl, mix cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme until smooth.
Baking
- Place seared chicken in the baking dish and pour the sauce mixture over it.
- Cover with aluminum foil and bake for 30-35 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Serving
- Serve the smothered chicken over cooked rice, garnished with herbs if desired.
Notes
For added flavor, marinate the chicken in soy sauce for at least an hour before cooking. Feel free to add vegetables like peas, carrots, or bell peppers to the sauce for a nutritious boost. Use heavy cream for a homemade sauce alternative, or swap rice with quinoa or cauliflower rice for variations.