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Smothered Chicken and Rice

A warm and hearty dish featuring tender chicken thighs simmered in a rich mushroom gravy served over fluffy white rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs Bone-in or skinless, as preferred
  • 1 cup white rice Cook according to package directions
  • 1 cup chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can cream of mushroom soup Can substitute with cream of chicken or homemade gravy
  • 1 teaspoon paprika Adjust for taste
  • to taste Salt and pepper Season accordingly
  • 2 tablespoons olive oil For sautéing
  • to taste Chopped parsley for garnish (optional)

Method
 

Preparation
  1. In a large skillet, heat olive oil over medium heat.
  2. Season the chicken thighs with salt, pepper, and paprika. Sear the chicken for 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
  4. Stir in the cream of mushroom soup and chicken broth, mixing until it’s well combined. Return the chicken to the skillet, cover, and let it simmer for about 20 minutes.
  5. Meanwhile, cook the white rice according to package instructions.
  6. Serve the smothered chicken and gravy over the fluffy white rice. Garnish with chopped parsley, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Freezing is possible for up to 2 months. For reheating, warm in the microwave or on the stovetop until heated through.