Dinner

Best Smothered Chicken and Rice Recipe

BySarah Summers December 4, 2025December 4, 2025

Introduction

This Best Smothered Chicken and Rice recipe is a comforting classic that’s easy to prepare and packed with flavor. Tender chicken breasts are seared and baked in a creamy mushroom sauce, then served over fluffy rice for a satisfying meal your whole family will love.

A shallow white bowl holds a dish of white rice topped with creamy chicken curry. The rice forms a fluffy base layer with small, separate grains visible. The creamy curry sits on top, thick and smooth, covering most of the rice with a pale orange-yellow color. Pieces of golden brown chicken are scattered on the curry, some with browned edges, giving a slight crispy look. Fresh green parsley leaves are sprinkled over the dish, adding a bright green contrast. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1.5 lbs)
3 cloves fresh garlic, minced
1 medium onion, chopped
1 cup low-sodium chicken broth
10.5 oz can cream of mushroom soup
2 tbsp soy sauce (low sodium)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried thyme
2 cups cooked rice (white or brown)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
Step 2: Season the chicken breasts with salt and pepper. Sear in a hot skillet for about 5 minutes on each side until golden brown.
Step 3: In the same skillet, sauté the chopped onions and minced garlic until translucent, about 3 minutes.
Step 4: In a bowl, mix together the cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme until well combined.
Step 5: Place the seared chicken breasts in the prepared baking dish and pour the sauce mixture evenly over the top.
Step 6: Cover the dish with foil and bake for 30-35 minutes, until the chicken reaches an internal temperature of at least 165°F (74°C).
Step 7: Serve the smothered chicken over cooked rice and enjoy your flavorful meal!

Tips & Variations

Substitute cream of mushroom soup with cream of chicken soup for a slightly different flavor.
Use brown rice for a nuttier taste and added fiber.
Add a handful of fresh spinach or mushrooms to the sauce before baking for extra nutrition.
For a spicier kick, sprinkle in some cayenne pepper or red pepper flakes along with the paprika.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. For best texture, avoid overcooking during reheating to keep the chicken tender.

How to Serve

The dish shows a white bowl filled with plain white rice on the bottom layer, with pieces of cooked chicken in a creamy, light orange sauce covering the rice on top. The sauce looks thick and smooth, with some browned spots on the chicken pieces. Small green parsley leaves are sprinkled over the chicken for a fresh touch. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken breasts for this recipe?

Yes, but you may need to increase the baking time to ensure the chicken is fully cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).

Is this recipe freezer-friendly?

It can be frozen before baking. Place the prepared chicken and sauce in a freezer-safe dish, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking as directed.

Sarah Summers