Smothered Chicken and Rice
A comforting Southern classic featuring tender chicken in a creamy sauce served over fluffy rice, perfect for family gatherings and busy weeknights.
Ingredients
Main Ingredients
- 6 pieces chicken thighs Meaty base with crispy skin
- 1 10.5-oz can cream of chicken soup Base for creamy sauce
- 2 cups long-grain rice, cooked Soft foundation for the dish
- 1 each bell pepper, chopped Adds color and sweetness
- 1 each onion, chopped Flavor base
- ½ tsp seasoned salt For seasoning
- 1 tsp paprika For seasoning
- 1 tsp garlic powder For seasoning
- ¼ cup heavy cream Enhances sauce richness
Instructions
Preparation
- Season chicken thighs with poultry seasoning, olive oil, salt, and pepper. Heat olive oil and butter in a skillet. Cook chicken for 4-5 minutes per side until golden.
- Remove and let rest to ensure a crispy crust.
Creating the Sauce
- In the same skillet, sauté onions and bell pepper until translucent. Stir in flour and gradually add chicken broth and cream of mushroom soup.
- Whisk until smooth, adding seasoned salt, paprika, and garlic powder for flavor.
- Add heavy cream and stir until combined.
Cooking the Rice
- Pre-cook the rice using a 1:2 rice-to-water ratio, or layer it directly in a greased 9x13-inch dish.
Bringing Everything Together
- Layer cooked rice at the bottom of a casserole dish, followed by shredded chicken and sautéed veggies.
- Pour the sauce over everything, ensuring an even coating.
- Top with shredded cheese and bake at 350°F for 20 minutes.
Serving
- Let the dish rest for 5 minutes before serving to meld flavors.
Notes
Perfect for leftovers, this dish can be stored in the fridge for 3-4 days. You can add optional toppings like red pepper flakes or fresh parsley for a burst of freshness.