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Baked Smothered Chicken And Rice Recipe

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Easy Smothered Chicken Gravy A Soul Food Recipe Munaty Cooking
Easy Smothered Chicken Gravy A Soul Food Recipe Munaty Cooking from www.munatycooking.com

Description

This baked smothered chicken and rice recipe is a delicious and easy-to-make dish that will satisfy your taste buds. The chicken is smothered in a creamy mushroom sauce and baked to perfection, while the rice is cooked in the same pan, absorbing all the flavors. It's a one-pan meal that's perfect for a family dinner or a weekend meal prep.

Prep Time

The prep time for this baked smothered chicken and rice recipe is around 15 minutes.

Cook Time

The cook time for this baked smothered chicken and rice recipe is around 50 minutes.

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice
  • 1 can cream of mushroom soup
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup sliced mushrooms
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • Salt and pepper to taste
  • 2 tbsp. olive oil

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Measuring cups and spoons
  • Knife and cutting board

Method

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, thyme, oregano, and paprika. Add the chicken to the skillet and cook until golden brown on both sides, about 5 minutes per side.
  3. Remove the chicken from the skillet and set aside.
  4. Add the onions, garlic, and mushrooms to the skillet and cook until softened, about 3 minutes.
  5. Add the rice to the skillet and stir to coat with the vegetables and pan drippings.
  6. In a separate bowl, whisk together the cream of mushroom soup, chicken broth, and milk until well combined.
  7. Pour the soup mixture over the rice and stir to combine.
  8. Arrange the chicken on top of the rice mixture.
  9. Cover the baking dish with foil and bake for 35-40 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, until the chicken is cooked through and the rice is tender.
  11. Serve hot and enjoy!

Notes

  • You can use boneless, skinless chicken thighs or chicken breasts if you prefer.
  • If you don't have cream of mushroom soup, you can substitute with cream of chicken soup or any other cream soup.
  • You can add more vegetables like bell peppers or carrots to the rice mixture for extra flavor and nutrition.

Nutrition Info

  • Calories: 585
  • Protein: 32g
  • Fat: 28g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 979mg

Recipe Tips

  • Make sure to season the chicken well with salt and pepper before cooking.
  • Don't stir the rice too much when cooking it with the vegetables to prevent it from becoming mushy.
  • Use a meat thermometer to check the internal temperature of the chicken. It should be 165°F.
  • You can add some grated cheese on top of the chicken and rice before baking to make it extra cheesy.

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