Go Back
- 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 mixed bell peppers (red, yellow, and green), diced - 1 cup cream of mushroom soup - 1 teaspoon paprika - 1 teaspoon dried thyme - Olive oil, salt, and black pepper to taste - Fresh parsley, for garnish You will find that this dish is all about simple, fresh ingredients. The chicken thighs keep the dish juicy. The rice soaks up all the tasty broth. To add flavor, I use onion, garlic, and colorful bell peppers. The cream of mushroom soup gives a rich texture and taste. Don't forget the spices! Paprika and thyme add warmth and depth. A sprinkle of fresh parsley at the end brightens the meal and adds a lovely touch. For the full recipe, check the details above and enjoy making this cozy meal! To start, we need to sear the chicken thighs. This step gives them a nice, golden crust. Heat olive oil in a large skillet over medium heat. While the oil gets hot, season the chicken thighs with salt, black pepper, and paprika. Make sure to coat them well for maximum flavor. Once the oil shimmers, add the thighs to the skillet. Sear them for about 4-5 minutes on each side until they are browned. After they are done, take them out and place them on a plate. Next, it's time to cook the vegetables. In the same skillet, add your chopped onion, diced bell peppers, and minced garlic. Sauté these for about 3-4 minutes. Stir them occasionally until they become tender and fragrant. The aromatics are key to this dish. They add depth and richness, making your meal more enjoyable. Now, let's toast the rice. Stir in the long-grain white rice with the sautéed vegetables. Toast the rice lightly for about 2 minutes. Keep stirring to prevent it from sticking. This step enhances the rice's flavor. After that, pour in the low-sodium chicken broth and sprinkle the dried thyme on top. Turn the heat up to high and bring it to a boil, stirring gently. Once the broth is boiling, reduce the heat to low for a gentle simmer. Nestle the seared chicken thighs back into the skillet. Spoon the creamy mushroom soup over the chicken, coating it well. Cover the skillet with a tight lid and let it simmer for 20-25 minutes. This allows the rice to soak up the broth and the chicken to cook through. Check the internal temperature of the chicken; it should reach 165°F (75°C). After cooking, let it sit for 5 minutes before serving. Fluff the rice with a fork and garnish with fresh parsley. For the full recipe, click here. To get a nice golden brown crust on your chicken, heat the oil well. Use medium heat until the oil shimmers. Season the chicken thighs with salt, pepper, and paprika. Place them in the skillet, but don’t crowd them. Sear each side for 4-5 minutes. Flip only once; this helps form that crust. If you try to flip too soon, the chicken will stick. You can play with the seasonings to make this dish your own. Try adding garlic powder or onion powder for extra depth. For a little heat, add some cayenne pepper or chili flakes. Fresh herbs like thyme or rosemary can also brighten the dish. For toppings, consider crispy fried onions or a sprinkle of cheese. Fresh parsley is a great garnish too. If you want to save time, you can use a slow cooker. Just sear the chicken first, then add everything to the slow cooker. Cook on low for 6-8 hours. You can also bake this dish in the oven. After combining all ingredients, cover with foil and bake at 350°F for about an hour. If you run out of chicken broth, water works fine in a pinch. You can also swap the rice with quinoa or cauliflower rice if you like. For the full recipe, check out the earlier section. {{image_4}} If you need gluten-free options, consider using gluten-free cream of mushroom soup. Many brands offer this option. You can also make your own using gluten-free flour or cornstarch. For a low-carb dish, swap out the rice for cauliflower rice. It cooks quickly and soaks up the flavors well. Want to spice things up? Add diced jalapeños for heat or a sprinkle of chili powder. This brings a nice kick to the dish. For a fresh twist, try herbs like rosemary or basil. These can change the flavor profile and add a new layer of taste. You can use different cuts of chicken if you prefer. Chicken breasts are leaner and cook fast, while drumsticks add rich flavor. You can also swap out vegetables. Try using zucchini, carrots, or even green beans. Each choice will give the dish a different taste and texture. For the full recipe, check out the details above! To store leftovers, let the dish cool first. Place it in an airtight container. This helps keep the flavors fresh and safe. You can store smothered chicken and rice in the fridge for up to three days. For freezing, use freezer-safe containers. Allow the dish to cool completely before sealing. This helps prevent freezer burn. Smothered chicken and rice can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a skillet or microwave until hot. This dish is great for meal prep! You can pack it for lunch or dinner. Divide the chicken and rice into single servings. It’s perfect for busy weeknights. You can also make it ahead of time. Just reheat when you’re ready to eat. Check out the Full Recipe for more tips! Smothered chicken is a dish where chicken is cooked slowly in a rich sauce. You usually start by searing the chicken. This gives it a nice, brown crust. After that, you add vegetables and broth for flavor. The chicken then cooks gently in the sauce, making it tender and juicy. The dish often has a creamy texture, thanks to added soup or cream. This method of cooking brings out deep flavors and makes every bite comforting. Yes, you can use brown rice instead of white rice. Brown rice takes longer to cook because it has more fiber. You will need to add more broth and increase the cooking time. When using brown rice, expect a nuttier flavor. This can add a nice twist to the dish. Be sure to check the rice regularly to avoid overcooking. The goal is to have it tender but not mushy. The best way to check if chicken is fully cooked is to use a meat thermometer. The internal temperature should reach 165°F (75°C). This ensures that it is safe to eat. You can also check for clear juices when you cut into the chicken. If the juices run clear, the chicken is likely done. Look for a golden-brown color on the outside, too. This shows that it has cooked well. For more details, check the Full Recipe for tips on cooking chicken perfectly. This blog post shared a simple, tasty recipe for smothered chicken and rice. We covered the essential ingredients, step-by-step cooking methods, and helpful tips for success. You can also modify it for different diets and flavors. Remember, this dish is flexible and fun to make. Whether you want a quick meal or something special, these methods will help. Enjoy exploring your kitchen and creating this delight!

Easy Smothered Chicken and Rice

Discover the deliciousness of Savory Smothered Chicken and Rice Delight! This comforting recipe features tender chicken thighs seared to perfection, paired with fragrant rice, colorful bell peppers, and a creamy mushroom sauce. Perfect for weeknight dinners, it’s easy to prepare and packed with flavor. Ready to impress your family with this mouthwatering dish? Click through to explore the full recipe now and enjoy every savory bite!
Print Recipe Pin Recipe

Ingredients
  

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 mixed bell peppers (red, yellow, and green), diced

1 cup cream of mushroom soup

1 teaspoon paprika

1 teaspoon dried thyme

1 tablespoon olive oil

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Chicken: In a large, deep skillet, heat the olive oil over medium heat. While the oil heats, season the chicken thighs generously with salt, black pepper, and paprika. Once the oil is shimmering, add the thighs to the skillet and sear them on both sides until they develop a beautiful golden brown crust, about 4-5 minutes per side. Once seared, gently remove the chicken from the skillet and set it aside on a plate.

    Sauté the Vegetables: In the same skillet, add the finely chopped onion, diced bell peppers, and minced garlic. Sauté for approximately 3-4 minutes, stirring occasionally until the vegetables become tender and fragrant.

      Toast the Rice: Stir in the long-grain white rice, mixing it well with the sautéed vegetables. Allow the rice to toast lightly for about 2 minutes, stirring frequently to prevent sticking.

        Add Broth and Seasoning: Pour in the low-sodium chicken broth and sprinkle the dried thyme over the mixture. Increase the heat to high and bring it to a boil, stirring gently.

          Combine and Cook: Once the broth reaches a rolling boil, reduce the heat to low to maintain a gentle simmer. Place the seared chicken thighs back into the skillet, nestling them into the rice. Spoon the creamy mushroom soup generously over the chicken, allowing it to coat the thighs.

            Simmer to Perfection: Cover the skillet with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice is tender and has absorbed most of the liquid, and the chicken is cooked through with an internal temperature of 165°F (75°C).

              Finish and Serve: After cooking, remove the skillet from heat and allow it to sit, covered, for an additional 5 minutes to let the flavors meld. Gently fluff the rice with a fork, then garnish the dish with freshly chopped parsley for a pop of color and freshness.

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve this comforting dish directly from the skillet for a family-style meal, or plate individual servings by placing a heaping scoop of rice on the bottom, topped with chicken and a drizzle of the creamy sauce, finishing with a sprinkle of chopped parsley. Enjoy!