Description
This comforting Smothered Chicken and Rice recipe features tender, seasoned chicken thighs baked over a bed of savory brown rice and mushrooms, all smothered in a creamy mushroom and chicken soup sauce. It’s an easy, hearty, and flavorful one-dish meal perfect for family dinners.
Ingredients
Scale
Chicken and Seasoning
- 4 skin-on bone-in chicken thighs
- ½ teaspoon mustard powder
- ½ teaspoon paprika
- ½ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
Rice and Vegetables
- 2 cups uncooked minute brown rice
- ½ cup finely chopped yellow onion
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
Soup Mixture
- 1 can cream of mushroom soup
- 1 can condensed cream of chicken soup
- 1 cup milk
- 2 tablespoons dry parsley
Other
- Non-stick cooking spray
- Salt and pepper to taste
Instructions
- Season the Chicken: Generously season both sides of the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper. This will build the foundation of flavor for the dish.
- Cook the Rice: Prepare the brown rice according to package instructions, either using the microwave or stovetop. Set aside once cooked.
- Brown the Chicken: Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Place the chicken thighs skin side down and brown for 4 minutes until golden. Flip and brown the other side for another 4 minutes. Transfer chicken to a plate to rest.
- Sauté Onions and Garlic: Add the remaining tablespoon of olive oil to the skillet. Sauté the chopped onion and minced garlic for about 3 minutes until softened and fragrant.
- Prepare the Baking Dish: Lightly spray 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.
- Assemble the Dish: Arrange the browned chicken thighs on top of the rice evenly.
- Mix the Creamy Sauce: In a large bowl, combine the sautéed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper to taste. Stir well to combine.
- Pour and Bake: Pour the creamy mushroom and chicken soup mixture over the chicken and rice in the casserole dish. Sprinkle dry parsley over the top. Cover the dish with foil and bake in the preheated 350°F (175°C) oven for 45 minutes.
- Finish Baking: Remove the foil and bake uncovered for an additional 20 minutes until the chicken is fully cooked, the sauce has thickened, and the top is lightly browned.
Notes
- You can use fresh mushrooms or substitute with canned if preferred.
- Minute brown rice reduces cook time but feel free to use regular brown rice if you adjust cooking times accordingly.
- Covering the dish while baking ensures the chicken remains moist and the rice absorbs the flavors.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
- For added flavor, garnish with fresh parsley instead of dry parsley if available.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 105mg
