DINNER

Best Smothered Chicken and Rice Recipe

Chef Olivia

December 13, 2025
4 min read

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A warm, simple dish that gives creamy sauce, tender chicken, and plain rice for comfort.

introduction

This Best Smothered Chicken and Rice Recipe makes a full, easy meal. The chicken cooks in a rich sauce and you serve it over rice. If you want the same recipe on our site, see the full recipe page for more photos and notes.

why make this recipe

It is fast and simple.
The sauce keeps the chicken juicy.
You can use pantry staples like cream soup and soy sauce.
It feeds a small family with little effort.

how to make Best Smothered Chicken and Rice Recipe

Preheat oven and spray a baking dish.
Season and sear the chicken to get a brown crust.
Sauté onions and garlic for flavor.
Mix the soup, broth, and seasonings into a smooth sauce.
Pour sauce over chicken and bake until cooked through.
Serve the chicken over cooked rice.

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)

Directions :

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

Best Smothered Chicken and Rice Recipe

how to serve Best Smothered Chicken and Rice Recipe

Serve the chicken over a bed of hot rice and spoon extra sauce on top. Add a simple green salad or steamed vegetables on the side. For a different idea, use leftover chicken and sauce inside a warm sandwich, and try a related sandwich idea here: chicken sandwich ideas.

how to store Best Smothered Chicken and Rice Recipe

Cool the dish to room temperature within two hours.
Store in an airtight container in the fridge for 3–4 days.
Freeze the cooked chicken and sauce in a freezer container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat on the stove over low heat or in the microwave until hot all the way through.

tips to make Best Smothered Chicken and Rice Recipe

Pat chicken dry before seasoning to get a good sear.
Do not skip searing; it adds flavor.
Use low-sodium broth and soy sauce so you can control salt.
If the sauce is too thin after baking, simmer it on the stove to reduce.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).

variation (if any)

Swap cream of mushroom with cream of chicken for a milder taste.
Add chopped mushrooms or bell peppers when you sauté the onions.
Use bone-in chicken thighs (adjust bake time until cooked through).
Make it lighter by using low-fat soup and less salt.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw the chicken in the fridge before searing and baking.

Q: Can I use instant rice?
A: Yes. Cook it separately and serve the chicken and sauce on top.

Q: Is this recipe good with brown rice?
A: Yes. Brown rice works well and adds more fiber. Adjust cooking time if you make rice fresh.

Q: Can I make this in a slow cooker?
A: Yes. Sear the chicken first, then add all ingredients to the slow cooker and cook on low for 4–6 hours.

Q: How do I make the sauce thicker?
A: Mix a small amount of cornstarch with cold water and stir into the sauce, then heat until it thickens.