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Smothered Chicken with Mushroom Cream Sauce over Rice Recipe

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This delicious Smothered Chicken with Rice is a comforting baked dish featuring tender, golden-browned chicken thighs smothered in a creamy mushroom sauce served over a bed of fluffy rice. The recipe combines the savory flavors of garlic, mushrooms, and cream of mushroom soup with perfectly cooked chicken, making it a family-friendly meal perfect for weeknights or special occasions.

Ingredients

Rice Base

  • 3 cup instant white or brown rice (prepared)
  • Olive oil (enough to brush the baking dish and coat chicken)
  • Salt, to taste
  • Fresh ground pepper, to taste

Chicken

  • 6-8 chicken thighs
  • 2 teaspoon minced garlic
  • Salt, pepper, and garlic powder, to taste

Sauce

  • 3 cans cream of mushroom soup (10.5 oz each)
  • 1 1/2 cup milk
  • 1 teaspoon minced garlic
  • 2 cup fresh sliced mushrooms
  • Salt, pepper, and garlic powder, to taste

Instructions

  1. Preheat and prepare rice: Preheat your oven to 350°F (175°C). Prepare the instant rice according to package instructions, making sure you have 3 cups cooked to cover the bottom of a deep 9x13 inch glass baking dish evenly.
  2. Season and brown chicken: In a large skillet, heat enough olive oil to cover the bottom over medium to medium-high heat. Coat the chicken thighs with olive oil on both sides, and season with salt, fresh ground pepper, and garlic powder according to your preference. Add 2 teaspoons of minced garlic to the hot oil and sauté for about 1 minute.
  3. Cook chicken in skillet: Place chicken thighs skin side down in the skillet and brown for 15 minutes. Flip and brown the other side for another 15 minutes, or until golden brown. This step locks in great flavor and adds texture to the chicken.
  4. Prepare mushroom sauce: In a mixing bowl, combine 2 to 3 cans of cream of mushroom soup with 1 1/2 cups milk. Season with salt, pepper, and garlic powder as desired. Whisk the mixture until smooth.
  5. Add garlic and mushrooms: Fold in the remaining 1 teaspoon of minced garlic and the 2 cups of fresh sliced mushrooms into the soup mixture to add flavor and texture.
  6. Prepare baking dish: Using a paper towel, lightly brush olive oil around the bottom and sides of the 9x13 inch baking dish to prevent sticking.
  7. Layer rice in dish: Spread the prepared rice evenly across the bottom of the baking dish to form a base layer.
  8. Add chicken: Place the browned chicken thighs on top of the rice in a single layer.
  9. Pour sauce over chicken: Pour the creamy mushroom soup mixture over the chicken, making sure it covers the pieces evenly.
  10. Bake covered: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 45 to 50 minutes to allow the flavors to meld and chicken to cook through.
  11. Bake uncovered: Remove the foil and continue baking for an additional 20 minutes. This helps thicken the sauce and brown the edges slightly.

Notes

  • Using skin-on chicken thighs helps retain moisture and adds flavor.
  • Adjust seasoning to your taste, especially salt and pepper.
  • If you prefer, you can substitute cream of chicken soup for the cream of mushroom soup.
  • Make sure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Find it online: https://dishcooks.com/smothered-chicken-with-mushroom-cream-sauce-over-rice-recipe/