![- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 cup bell peppers (mixed colors), diced - 1 cup cream of mushroom soup - 1 teaspoon paprika - 1 teaspoon dried thyme - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I cook Easy Smothered Chicken and Rice, I start with the main ingredients. The chicken thighs are perfect for this dish. They stay juicy and tender. I use long-grain white rice, as it cooks well with the broth. Low-sodium chicken broth adds flavor without too much salt. Next, I chop the vegetables. A large onion adds sweetness. Garlic gives a nice kick. I like to use mixed bell peppers for color and taste. They make the dish look vibrant. For the creamy part, I grab the cream of mushroom soup. It adds a rich texture. Paprika gives it a warm spice. Dried thyme brings a fresh herbal note. I always use olive oil for cooking. It helps the chicken brown nicely. Salt and pepper are key for flavor. Finally, fresh parsley is my go-to for garnish. It adds a touch of green and brightness. You can find the full recipe [here]. - Heat olive oil in a large skillet. - Season chicken thighs with salt, pepper, and paprika. - Sear chicken until golden brown. Start by heating olive oil over medium heat in your large skillet. Use just enough oil to coat the bottom. Season your chicken thighs with salt, pepper, and paprika. This adds great flavor. Place the chicken in the skillet. Sear them for about four to five minutes on each side. Look for a nice golden color. Once done, remove the chicken and set it aside. - Add chopped onion, bell peppers, and garlic to the skillet. - Sauté vegetables until soft. In the same skillet, add your chopped onion, diced bell peppers, and minced garlic. The leftover oil will help flavor the veggies. Sauté these for about three to four minutes. You want them to become soft and fragrant. This step builds layers of flavor for your dish. - Stir in rice and toast for 2 minutes. - Add chicken broth and thyme, bring to a boil. - Place chicken on top of rice and spoon cream of mushroom soup over it. Next, stir in the long-grain white rice. Toast it in the skillet for about two minutes. This enhances its nutty flavor. Now, pour in the low-sodium chicken broth and dried thyme. Bring this mixture to a boil. Once it boils, lower your heat to a simmer. Carefully place the seared chicken on top of the rice. Spoon the cream of mushroom soup over the chicken. This adds creaminess and richness to the dish. - Cover and simmer for 20-25 minutes. - Check for doneness. Cover your skillet with a lid and let it simmer for 20 to 25 minutes. This allows the rice to cook and soak up all the flavors. After about 20 minutes, check to see if the rice is tender and the chicken is fully cooked. The internal temperature should reach 165°F (75°C). - Let sit for 5 minutes after cooking. - Fluff rice with a fork, garnish with parsley. Once done, take the skillet off the heat. Let it sit for five minutes. This resting time lets the flavors meld together. After resting, fluff the rice with a fork. This helps separate the grains. Finally, garnish your dish with fresh chopped parsley. It adds a lovely color and freshness to your meal. For the full recipe, check out the complete steps above. To get that golden brown crust on your chicken, start with a hot skillet. Heat olive oil over medium heat. Season your chicken thighs with salt, pepper, and paprika. Place them in the skillet. Sear for about 4-5 minutes on each side. You want a nice crust, so don’t rush it. What is the recommended internal temperature for chicken? The safe internal temperature is 165°F (75°C). Use a meat thermometer to check. This step ensures your chicken is juicy and safe to eat. How can you boost flavor in this dish? You can adjust the seasonings based on your taste. Add more paprika or a bit of cayenne for heat. Fresh herbs like thyme or rosemary can also add a nice touch. What are good substitutes for cream of mushroom soup? You can use cream of chicken soup or a homemade white sauce. For a lighter option, try Greek yogurt mixed with a bit of broth. What tips can help you achieve perfect rice consistency? Always rinse your rice before cooking. This removes excess starch and helps prevent it from becoming sticky. Use the right water-to-rice ratio, usually 2 cups of broth for 1 cup of rice. How do you avoid burnt rice? Keep an eye on the heat. Once your broth boils, lower the heat to a gentle simmer. Cover the skillet to keep moisture in. Let it cook undisturbed for 20-25 minutes. This method ensures tender, fluffy rice. For the full recipe, you can check the details above. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts are leaner and cook faster. They may dry out, so watch them closely. You can also use turkey or pork. Both meats add a nice twist. Turkey gives a lighter flavor, while pork adds richness. Herbs and spices can change the taste of your dish. Try adding rosemary, oregano, or basil for a fresh kick. You can also use vegetable broth instead of chicken broth. This choice makes the dish vegetarian and keeps it flavorful. If you want a different base, choose jasmine or basmati rice. These options add a lovely aroma. You may also try quinoa or cauliflower rice. Quinoa is high in protein, and cauliflower rice is low in carbs. Both are great choices to mix things up. For the full recipe, check the details provided earlier. To keep your Easy Smothered Chicken and Rice fresh, store it in an airtight container. Place it in the fridge if you plan to eat it soon. This meal lasts about 3-4 days in the fridge. If you want to keep it longer, freeze it. In the freezer, it stays good for up to 3 months. Just make sure to remove as much air as possible before sealing. When you are ready to enjoy your leftovers, reheating is key. The best way is to use the microwave. Place the chicken and rice in a bowl, cover it with a damp paper towel, and heat for 2-3 minutes. You can also use the stove. Heat on low, adding a splash of broth or water to keep it moist. Stir often to prevent sticking. Easy Smothered Chicken and Rice pairs well with many sides. Try a simple green salad or steamed veggies. You could also serve it with crusty bread for soaking up the sauce. This dish is great for family dinners or casual gatherings. It's comforting and fills everyone up. Perfect for a cozy night in or meal prep for the week! Check out the Full Recipe for more details. Yes, you can prepare this dish ahead of time. To do this, follow these steps: - Cook the chicken and rice as per the recipe. - Allow the dish to cool completely. - Store it in an airtight container in the fridge for 2-3 days. This way, you save time on busy days. When you're ready to eat, heat it on the stove or in the microwave. Many sides pair well with smothered chicken and rice. Here are some ideas: - Steamed broccoli - Green beans - Side salad with vinaigrette - Garlic bread These sides add color and nutrition to your meal. They also make it more filling. Yes, this recipe works great for meal prep. Here are some tips: - Divide the dish into individual portions. - Use meal prep containers to keep everything fresh. - Label each container with the date. This makes it easy to grab a meal on the go. To ensure chicken is fully cooked, check the internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. If you don't have one, cut into the thickest part of the chicken. The meat should be white, not pink. Yes, you can use brown rice, but cooking times change. Here’s how: - Use 2.5 cups of chicken broth instead of 2 cups. - Brown rice takes longer to cook, about 30-35 minutes. Keep an eye on the rice. It should be tender and fluffy. Adjust the liquid as needed to avoid dryness. For the full recipe, refer back to the main section. In this blog post, we explored a simple recipe for Easy Smothered Chicken and Rice. We covered key ingredients, step-by-step cooking instructions, and tips for perfecting the dish. As you cook, remember to adjust flavors to suit your taste. Experimenting with different proteins and grains can add variety. This recipe is not just easy; it's also a tasty meal that you can enjoy any night!](https://stirredrecipes.com/wp-content/uploads/2025/07/d6c0af18-8548-434a-bb57-427dcfefe86a.webp)
Craving a hearty meal that’s both easy to make and packed with flavor? Look no further than my Easy Smothered Chicken and Rice recipe. This dish features tender chicken thighs, creamy mushroom soup, and vibrant veggies, all cooked together for a comforting feast. Whether you’re feeding the family or looking for a cozy dinner, this recipe is perfect for any occasion. Let’s dive into this delicious comfort meal that you’ll want to make again and again!
Ingredients
Main Ingredients
– 4 boneless, skinless chicken thighs
– 1 cup long-grain white rice
– 2 cups low-sodium chicken broth
Vegetables and Seasonings
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 cup bell peppers (mixed colors), diced
Additional Ingredients
– 1 cup cream of mushroom soup
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
When I cook Easy Smothered Chicken and Rice, I start with the main ingredients. The chicken thighs are perfect for this dish. They stay juicy and tender. I use long-grain white rice, as it cooks well with the broth. Low-sodium chicken broth adds flavor without too much salt.
Next, I chop the vegetables. A large onion adds sweetness. Garlic gives a nice kick. I like to use mixed bell peppers for color and taste. They make the dish look vibrant.
For the creamy part, I grab the cream of mushroom soup. It adds a rich texture. Paprika gives it a warm spice. Dried thyme brings a fresh herbal note.
I always use olive oil for cooking. It helps the chicken brown nicely. Salt and pepper are key for flavor. Finally, fresh parsley is my go-to for garnish. It adds a touch of green and brightness.
You can find the full recipe [here].
Step-by-Step Instructions
Preparing the Chicken
– Heat olive oil in a large skillet.
– Season chicken thighs with salt, pepper, and paprika.
– Sear chicken until golden brown.
Start by heating olive oil over medium heat in your large skillet. Use just enough oil to coat the bottom. Season your chicken thighs with salt, pepper, and paprika. This adds great flavor. Place the chicken in the skillet. Sear them for about four to five minutes on each side. Look for a nice golden color. Once done, remove the chicken and set it aside.
Cooking the Vegetables
– Add chopped onion, bell peppers, and garlic to the skillet.
– Sauté vegetables until soft.
In the same skillet, add your chopped onion, diced bell peppers, and minced garlic. The leftover oil will help flavor the veggies. Sauté these for about three to four minutes. You want them to become soft and fragrant. This step builds layers of flavor for your dish.
Combining Ingredients
– Stir in rice and toast for 2 minutes.
– Add chicken broth and thyme, bring to a boil.
– Place chicken on top of rice and spoon cream of mushroom soup over it.
Next, stir in the long-grain white rice. Toast it in the skillet for about two minutes. This enhances its nutty flavor. Now, pour in the low-sodium chicken broth and dried thyme. Bring this mixture to a boil. Once it boils, lower your heat to a simmer. Carefully place the seared chicken on top of the rice. Spoon the cream of mushroom soup over the chicken. This adds creaminess and richness to the dish.
Simmering the Dish
– Cover and simmer for 20-25 minutes.
– Check for doneness.
Cover your skillet with a lid and let it simmer for 20 to 25 minutes. This allows the rice to cook and soak up all the flavors. After about 20 minutes, check to see if the rice is tender and the chicken is fully cooked. The internal temperature should reach 165°F (75°C).
Final Touches
– Let sit for 5 minutes after cooking.
– Fluff rice with a fork, garnish with parsley.
Once done, take the skillet off the heat. Let it sit for five minutes. This resting time lets the flavors meld together. After resting, fluff the rice with a fork. This helps separate the grains. Finally, garnish your dish with fresh chopped parsley. It adds a lovely color and freshness to your meal. For the full recipe, check out the complete steps above.
Tips & Tricks
Perfecting the Chicken
To get that golden brown crust on your chicken, start with a hot skillet. Heat olive oil over medium heat. Season your chicken thighs with salt, pepper, and paprika. Place them in the skillet. Sear for about 4-5 minutes on each side. You want a nice crust, so don’t rush it.
What is the recommended internal temperature for chicken? The safe internal temperature is 165°F (75°C). Use a meat thermometer to check. This step ensures your chicken is juicy and safe to eat.
Enhancing Flavor
How can you boost flavor in this dish? You can adjust the seasonings based on your taste. Add more paprika or a bit of cayenne for heat. Fresh herbs like thyme or rosemary can also add a nice touch.
What are good substitutes for cream of mushroom soup? You can use cream of chicken soup or a homemade white sauce. For a lighter option, try Greek yogurt mixed with a bit of broth.
Cooking Rice
What tips can help you achieve perfect rice consistency? Always rinse your rice before cooking. This removes excess starch and helps prevent it from becoming sticky. Use the right water-to-rice ratio, usually 2 cups of broth for 1 cup of rice.
How do you avoid burnt rice? Keep an eye on the heat. Once your broth boils, lower the heat to a gentle simmer. Cover the skillet to keep moisture in. Let it cook undisturbed for 20-25 minutes. This method ensures tender, fluffy rice.
For the full recipe, you can check the details above.
Variations
Alternative Proteins
You can switch chicken thighs for chicken breasts. Breasts are leaner and cook faster. They may dry out, so watch them closely. You can also use turkey or pork. Both meats add a nice twist. Turkey gives a lighter flavor, while pork adds richness.
Flavor Enhancements
Herbs and spices can change the taste of your dish. Try adding rosemary, oregano, or basil for a fresh kick. You can also use vegetable broth instead of chicken broth. This choice makes the dish vegetarian and keeps it flavorful.
Rice Alternatives
If you want a different base, choose jasmine or basmati rice. These options add a lovely aroma. You may also try quinoa or cauliflower rice. Quinoa is high in protein, and cauliflower rice is low in carbs. Both are great choices to mix things up. For the full recipe, check the details provided earlier.
Storage Info
How to Store Leftovers
To keep your Easy Smothered Chicken and Rice fresh, store it in an airtight container. Place it in the fridge if you plan to eat it soon. This meal lasts about 3-4 days in the fridge. If you want to keep it longer, freeze it. In the freezer, it stays good for up to 3 months. Just make sure to remove as much air as possible before sealing.
Reheating Instructions
When you are ready to enjoy your leftovers, reheating is key. The best way is to use the microwave. Place the chicken and rice in a bowl, cover it with a damp paper towel, and heat for 2-3 minutes. You can also use the stove. Heat on low, adding a splash of broth or water to keep it moist. Stir often to prevent sticking.
Serving Suggestions
Easy Smothered Chicken and Rice pairs well with many sides. Try a simple green salad or steamed veggies. You could also serve it with crusty bread for soaking up the sauce. This dish is great for family dinners or casual gatherings. It’s comforting and fills everyone up. Perfect for a cozy night in or meal prep for the week! Check out the Full Recipe for more details.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare this dish ahead of time. To do this, follow these steps:
– Cook the chicken and rice as per the recipe.
– Allow the dish to cool completely.
– Store it in an airtight container in the fridge for 2-3 days.
This way, you save time on busy days. When you’re ready to eat, heat it on the stove or in the microwave.
What can I serve with smothered chicken and rice?
Many sides pair well with smothered chicken and rice. Here are some ideas:
– Steamed broccoli
– Green beans
– Side salad with vinaigrette
– Garlic bread
These sides add color and nutrition to your meal. They also make it more filling.
Is this recipe suitable for meal prep?
Yes, this recipe works great for meal prep. Here are some tips:
– Divide the dish into individual portions.
– Use meal prep containers to keep everything fresh.
– Label each container with the date.
This makes it easy to grab a meal on the go.
How do I know when the chicken is fully cooked?
To ensure chicken is fully cooked, check the internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy.
If you don’t have one, cut into the thickest part of the chicken. The meat should be white, not pink.
Can I use brown rice instead of white rice?
Yes, you can use brown rice, but cooking times change. Here’s how:
– Use 2.5 cups of chicken broth instead of 2 cups.
– Brown rice takes longer to cook, about 30-35 minutes.
Keep an eye on the rice. It should be tender and fluffy. Adjust the liquid as needed to avoid dryness. For the full recipe, refer back to the main section.
In this blog post, we explored a simple recipe for Easy Smothered Chicken and Rice. We covered key ingredients, step-by-step cooking instructions, and tips for perfecting the dish.
As you cook, remember to adjust flavors to suit your taste. Experimenting with different proteins and grains can add variety.
This recipe is not just easy; it’s also a tasty meal that you can enjoy any night!
![- 4 boneless, skinless chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 large onion, finely chopped - 2 cloves garlic, minced - 1 cup bell peppers (mixed colors), diced - 1 cup cream of mushroom soup - 1 teaspoon paprika - 1 teaspoon dried thyme - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I cook Easy Smothered Chicken and Rice, I start with the main ingredients. The chicken thighs are perfect for this dish. They stay juicy and tender. I use long-grain white rice, as it cooks well with the broth. Low-sodium chicken broth adds flavor without too much salt. Next, I chop the vegetables. A large onion adds sweetness. Garlic gives a nice kick. I like to use mixed bell peppers for color and taste. They make the dish look vibrant. For the creamy part, I grab the cream of mushroom soup. It adds a rich texture. Paprika gives it a warm spice. Dried thyme brings a fresh herbal note. I always use olive oil for cooking. It helps the chicken brown nicely. Salt and pepper are key for flavor. Finally, fresh parsley is my go-to for garnish. It adds a touch of green and brightness. You can find the full recipe [here]. - Heat olive oil in a large skillet. - Season chicken thighs with salt, pepper, and paprika. - Sear chicken until golden brown. Start by heating olive oil over medium heat in your large skillet. Use just enough oil to coat the bottom. Season your chicken thighs with salt, pepper, and paprika. This adds great flavor. Place the chicken in the skillet. Sear them for about four to five minutes on each side. Look for a nice golden color. Once done, remove the chicken and set it aside. - Add chopped onion, bell peppers, and garlic to the skillet. - Sauté vegetables until soft. In the same skillet, add your chopped onion, diced bell peppers, and minced garlic. The leftover oil will help flavor the veggies. Sauté these for about three to four minutes. You want them to become soft and fragrant. This step builds layers of flavor for your dish. - Stir in rice and toast for 2 minutes. - Add chicken broth and thyme, bring to a boil. - Place chicken on top of rice and spoon cream of mushroom soup over it. Next, stir in the long-grain white rice. Toast it in the skillet for about two minutes. This enhances its nutty flavor. Now, pour in the low-sodium chicken broth and dried thyme. Bring this mixture to a boil. Once it boils, lower your heat to a simmer. Carefully place the seared chicken on top of the rice. Spoon the cream of mushroom soup over the chicken. This adds creaminess and richness to the dish. - Cover and simmer for 20-25 minutes. - Check for doneness. Cover your skillet with a lid and let it simmer for 20 to 25 minutes. This allows the rice to cook and soak up all the flavors. After about 20 minutes, check to see if the rice is tender and the chicken is fully cooked. The internal temperature should reach 165°F (75°C). - Let sit for 5 minutes after cooking. - Fluff rice with a fork, garnish with parsley. Once done, take the skillet off the heat. Let it sit for five minutes. This resting time lets the flavors meld together. After resting, fluff the rice with a fork. This helps separate the grains. Finally, garnish your dish with fresh chopped parsley. It adds a lovely color and freshness to your meal. For the full recipe, check out the complete steps above. To get that golden brown crust on your chicken, start with a hot skillet. Heat olive oil over medium heat. Season your chicken thighs with salt, pepper, and paprika. Place them in the skillet. Sear for about 4-5 minutes on each side. You want a nice crust, so don’t rush it. What is the recommended internal temperature for chicken? The safe internal temperature is 165°F (75°C). Use a meat thermometer to check. This step ensures your chicken is juicy and safe to eat. How can you boost flavor in this dish? You can adjust the seasonings based on your taste. Add more paprika or a bit of cayenne for heat. Fresh herbs like thyme or rosemary can also add a nice touch. What are good substitutes for cream of mushroom soup? You can use cream of chicken soup or a homemade white sauce. For a lighter option, try Greek yogurt mixed with a bit of broth. What tips can help you achieve perfect rice consistency? Always rinse your rice before cooking. This removes excess starch and helps prevent it from becoming sticky. Use the right water-to-rice ratio, usually 2 cups of broth for 1 cup of rice. How do you avoid burnt rice? Keep an eye on the heat. Once your broth boils, lower the heat to a gentle simmer. Cover the skillet to keep moisture in. Let it cook undisturbed for 20-25 minutes. This method ensures tender, fluffy rice. For the full recipe, you can check the details above. {{image_2}} You can switch chicken thighs for chicken breasts. Breasts are leaner and cook faster. They may dry out, so watch them closely. You can also use turkey or pork. Both meats add a nice twist. Turkey gives a lighter flavor, while pork adds richness. Herbs and spices can change the taste of your dish. Try adding rosemary, oregano, or basil for a fresh kick. You can also use vegetable broth instead of chicken broth. This choice makes the dish vegetarian and keeps it flavorful. If you want a different base, choose jasmine or basmati rice. These options add a lovely aroma. You may also try quinoa or cauliflower rice. Quinoa is high in protein, and cauliflower rice is low in carbs. Both are great choices to mix things up. For the full recipe, check the details provided earlier. To keep your Easy Smothered Chicken and Rice fresh, store it in an airtight container. Place it in the fridge if you plan to eat it soon. This meal lasts about 3-4 days in the fridge. If you want to keep it longer, freeze it. In the freezer, it stays good for up to 3 months. Just make sure to remove as much air as possible before sealing. When you are ready to enjoy your leftovers, reheating is key. The best way is to use the microwave. Place the chicken and rice in a bowl, cover it with a damp paper towel, and heat for 2-3 minutes. You can also use the stove. Heat on low, adding a splash of broth or water to keep it moist. Stir often to prevent sticking. Easy Smothered Chicken and Rice pairs well with many sides. Try a simple green salad or steamed veggies. You could also serve it with crusty bread for soaking up the sauce. This dish is great for family dinners or casual gatherings. It's comforting and fills everyone up. Perfect for a cozy night in or meal prep for the week! Check out the Full Recipe for more details. Yes, you can prepare this dish ahead of time. To do this, follow these steps: - Cook the chicken and rice as per the recipe. - Allow the dish to cool completely. - Store it in an airtight container in the fridge for 2-3 days. This way, you save time on busy days. When you're ready to eat, heat it on the stove or in the microwave. Many sides pair well with smothered chicken and rice. Here are some ideas: - Steamed broccoli - Green beans - Side salad with vinaigrette - Garlic bread These sides add color and nutrition to your meal. They also make it more filling. Yes, this recipe works great for meal prep. Here are some tips: - Divide the dish into individual portions. - Use meal prep containers to keep everything fresh. - Label each container with the date. This makes it easy to grab a meal on the go. To ensure chicken is fully cooked, check the internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. If you don't have one, cut into the thickest part of the chicken. The meat should be white, not pink. Yes, you can use brown rice, but cooking times change. Here’s how: - Use 2.5 cups of chicken broth instead of 2 cups. - Brown rice takes longer to cook, about 30-35 minutes. Keep an eye on the rice. It should be tender and fluffy. Adjust the liquid as needed to avoid dryness. For the full recipe, refer back to the main section. In this blog post, we explored a simple recipe for Easy Smothered Chicken and Rice. We covered key ingredients, step-by-step cooking instructions, and tips for perfecting the dish. As you cook, remember to adjust flavors to suit your taste. Experimenting with different proteins and grains can add variety. This recipe is not just easy; it's also a tasty meal that you can enjoy any night!](https://stirredrecipes.com/wp-content/uploads/2025/07/d6c0af18-8548-434a-bb57-427dcfefe86a-300x300.webp)