smothered chicken with rice
A delicious smothered chicken recipe served with rice, perfect for family meals.
Equipment
- large skillet
- Baking dish
- Whisk
Ingredients
Rice and Chicken
- 3 cups instant white or brown rice prepared
- olive oil for frying
- salt to taste
- fresh ground pepper to taste
- 6-8 pieces chicken thighs skin-on preferred
- 3 teaspoon minced garlic divided
- 3 cans cream of mushroom soup (10.5 oz each)
- 1.5 cups milk
- garlic powder to taste
- 2 cups fresh sliced mushrooms
Instructions
Cooking Instructions
- Preheat oven to 350 degrees F. Prepare rice according to the package.
- In a large skillet, heat enough olive oil to cover the bottom. Coat chicken thighs with olive oil. Season with salt, pepper, and garlic powder.
- Add 2 teaspoon minced garlic to the hot oil, sauté for 1 minute. Add chicken skin-side down and brown for 15 minutes on each side.
- In a bowl, combine 2-3 cans of cream of mushroom soup, 1 ½ cups milk, salt, pepper, and garlic powder. Whisk together.
- Fold in the remaining 1 teaspoon minced garlic and sliced mushrooms.
- Brush a small amount of olive oil around the bottom and sides of a baking dish.
- Spread the cooked rice on the bottom of the baking dish.
- Place the browned chicken on top of the rice.
- Pour the soup mixture over the chicken.
- Cover with foil and bake for about 45-50 minutes, uncover and cook for an additional 20 minutes.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg
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