Smothered Chicken and Rice (Printable Version)
Savory chicken baked atop brown rice with mushrooms in a creamy, flavorful sauce for a hearty dinner.
# What You'll Need:
→ Chicken and Seasoning
01 -
4 skin-on bone-in chicken thighs
02 -
½ teaspoon mustard powder
03 -
½ teaspoon paprika
04 -
½ teaspoon onion powder
05 -
Salt to taste
06 -
Black pepper to taste
07 -
2 tablespoons olive oil, divided
→ Rice and Vegetables
08 -
2 cups uncooked minute brown rice
09 -
½ cup finely chopped yellow onion
10 -
2 garlic cloves, minced
11 -
2 cups sliced mushrooms
→ Soup Mixture
12 -
1 can (10.5 oz) cream of mushroom soup
13 -
1 can (10.5 oz) condensed cream of chicken soup
14 -
1 cup milk
15 -
2 tablespoons dry parsley
→ Other
16 -
Non-stick cooking spray
17 -
Salt to taste
18 -
Black pepper to taste
# Step-by-Step Guide:
01 -
Generously season both sides of the chicken thighs with mustard powder, paprika, onion powder, salt, and black pepper to establish a flavorful base.
02 -
Prepare the brown rice according to package directions by microwave or stovetop. Set aside when cooked.
03 -
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Brown the chicken thighs skin-side down for 4 minutes until golden, then flip and brown the opposite side for another 4 minutes. Transfer to a plate to rest.
04 -
Add the remaining tablespoon of olive oil to the skillet. Sauté chopped onion and minced garlic for 3 minutes until softened and aromatic.
05 -
Lightly coat the bottom of a 9 x 13-inch casserole dish with non-stick cooking spray. Spread the cooked brown rice evenly as the base layer.
06 -
Arrange the browned chicken thighs evenly atop the rice layer in the casserole dish.
07 -
In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and black pepper. Stir thoroughly to blend.
08 -
Pour the creamy soup mixture over the chicken and rice. Sprinkle dry parsley on top. Cover tightly with foil and bake in a preheated 350°F (175°C) oven for 45 minutes.
09 -
Remove the foil and continue baking uncovered for an additional 20 minutes until the chicken is cooked through, the sauce thickens, and the surface is lightly browned.
# Additional Notes:
01 -
For best results, allow the chicken to rest after browning to retain juices and enhance tenderness.