Description
This Smothered Chicken and Rice recipe features tender, bone-in chicken thighs seasoned with warm spices, browned to perfection, and baked atop a bed of creamy mushroom and chicken soup-infused brown rice. The dish combines the rich flavors of sautéed onions, garlic, and mushrooms with comforting, hearty textures, making for a satisfying and easy one-dish meal that’s perfect for family dinners.
Ingredients
Units
Scale
Chicken
- 4 skin-on bone-in chicken thighs
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
Rice and Soup Mixture
- 2 cups uncooked minute brown rice
- 1/2 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 1 can cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 cup milk
- 2 cups sliced mushrooms
- Salt and pepper to taste
- 2 tablespoons dry parsley
- Non-stick cooking spray
Instructions
- Season the Chicken: Evenly season both sides of the 4 chicken thighs with mustard powder, paprika, onion powder, salt, and pepper. This creates a flavorful base for your smothered chicken.
- Cook the Rice: Prepare 2 cups of uncooked minute brown rice by cooking it in the microwave or on the stovetop following the package instructions until tender and fluffy.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Place the chicken thighs skin side down and cook for 4 minutes to brown the skin and lock in flavors. Flip and brown the other side for another 4 minutes. Transfer browned chicken to a plate.
- Sauté Onion and Garlic: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the finely chopped onion and minced garlic, sautéing for about 3 minutes until soft and fragrant.
- Prepare Casserole Base: Spray a 9 x 13-inch casserole dish with non-stick cooking spray. Spread the cooked brown rice evenly as the bottom layer of the casserole.
- Layer Chicken: Arrange the browned chicken thighs on top of the rice layer in the casserole dish.
- Mix Soup and Mushroom Sauce: In a large bowl, combine the sautéed onions and garlic, cream of mushroom soup, condensed cream of chicken soup, 1 cup milk, sliced mushrooms, salt, and pepper. Mix well to create a rich sauce.
- Pour Sauce and Add Topping: Pour the soup and mushroom mixture evenly over the chicken and rice in the casserole. Sprinkle 2 tablespoons of dry parsley evenly over the top for added flavor and color.
- Bake Covered: Cover the casserole dish with a lid or foil. Bake in a preheated oven at 350°F (175°C) for 45 minutes to cook the chicken thoroughly and meld flavors.
- Bake Uncovered: Remove the cover and bake for an additional 20 minutes to brown the top and reduce excess liquid, creating a deliciously smothered finish.
Notes
- Minute brown rice cooks faster but regular brown rice can be used; just increase cooking time accordingly.
- Browning the chicken before baking adds extra flavor and texture.
- You can substitute cream of mushroom or cream of chicken soup with homemade versions for a fresher taste.
- For a lower-fat option, use skinless chicken thighs and low-fat soups.
- This dish can be prepared a day ahead; just cover and refrigerate before baking.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving (1 chicken thigh with rice and sauce)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 110 mg
