This is a casserole-style smothered chicken recipe. This version of smothered chicken breast is easier and basically makes itself. The gravy is made with cream of mushroom and cream of chicken soup, so you don’t have to make it yourself. Also, it is baked with a layer of rice, so it is a smothered chicken and rice recipe.
What Is Smothered Chicken?
A smothered chicken breast is a dish that involves browning the chicken breasts and then deglazing the pan with liquid or cream to create a gravy in which the breasts are then simmered until tender.
In this case, the gravy is made using the cream of mushroom soup and cream of chicken soup. Then it is all simmered inside the oven, including the rice, to make a casserole.
For more chicken and rice casseroles, check these out: Easy Chicken and Rice Casserole, Salsa Chicken Rice Casserole. They are all amazing!
“The full recipe with ingredients can be found in the recipe card below.”
How To Make Smothered Chicken and Rice?
First, we need to season the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper.
Preheat the oven to 350 F. Prepare the rice according to package directions, in the microwave or on the stovetop.
Heat one tablespoon of olive oil in a cast-iron skillet, and brown the chicken thighs skin side down for four minutes. Flip them over and brown for four minutes on the other side. Transfer to a plate.
Using the same skillet, with the remaining olive oil, saute the onion and minced garlic, for about 3 minutes.
Spray the bottom of a 9 x 13-inch casserole dish with nonstick spray and place the cooked rice as a bottom layer. Place the browned chicken thighs on top of the rice.
In a large bowl, mix the sauteed onions and garlic with the cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, and salt and pepper to taste.
Pour sauce over chicken and rice and sprinkle with dried parsley.
Cover the dish with foil and bake for 45 mins. Remove foil and cook for 20 minutes more.
What To Serve with Smothered Chicken?
Buttered green beans are the typical side dish for smothered chicken, but I like to serve it with a side of steamed veggies with butter. Easy Brussels Sprouts Casserole Recipe, goes perfectly well with it, and serving The Best Broccoli Cheese Soup, at the beginning of the meal is also a great idea.
You can also serve it with a side salad of your choice. A fruit cobbler is my favorite dessert for this dish, but ice cream is also a great option.
Cooking Tips
Before browning the chicken, be sure to have your skillet and oil very hot. Otherwise, they won’t brown.
When browning the chicken, always start skin-side down.
Before adding salt to the soup mix, taste it. It may not need that much. The condensed cream of chicken soup is already a bit salty.
Smothered Chicken and Rice
Yield: 4-SERVINGS
Prep Time: 15 minutes
Cook Time: 1 hour15 seconds
Total Time: 1 hour15 minutes15 seconds
This is a casserole-style smothered chicken recipe. This version of smothered chicken breast is easier and basically makes itself.
Ingredients
4 skin-on, bone-in chicken thighs
½ teaspoon of mustard powder
½ teaspoon paprika
½ teaspoon onion powder
Salt and pepper to taste
2 tablespoons olive oil, divided
½ cup finely chopped yellow onion
2 garlic cloves, minced
Non stick cooking spray
1 can cream of mushroom soup
1 can condensed cream of chicken soup
2 cups of sliced mushrooms
1 cup milk
2 cups uncooked minute brown rice
Salt and pepper to taste
2 tablespoons dry parsley
Instructions
Season the chicken thighs with mustard powder, paprika, onion powder, salt, and pepper on both sides. Preheat the oven to 350 F.
Cook the brown rice in the microwave or on the stovetop according to package instructions.
Heat one tablespoon of olive oil in a medium-sized skillet and brown the chicken thighs, skin side down first, for 4 minutes. Brown for 4 minutes on the other side. Transfer to a plate. Add the remaining olive oil to the skillet and saute the chopped onion and garlic for 3 minutes.
Spray the bottom of a 9 x 13-inch casserole dish with cooking spray and add the cooked rice as the bottom layer.
Place the chicken thighs on top of the rice.
In a large bowl, mix the sauteed onion and garlic, cream of mushroom soup, condensed cream of chicken soup, milk, sliced mushrooms, salt, and pepper to taste. Pour this mixture over the chicken and rice. Sprinkle parsley on top and bake, covered for 45 minutes. Uncover and bake for 20 minutes more.
Nutrition Information:
Amount Per Serving:Calories: 652Total Fat: 19gCarbohydrates: 49gProtein: 20g
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When baking chicken thighs with the skin on, you're trying to achieve crispy chicken thighs in the oven. Therefore, leaving them uncovered ensures a crispy skin that turns perfectly golden.
Smothering's exact origins are unknown. The earliest reference I found in print is a recipe “To Smother Young Chickens” in Lettice Bryan's The Kentucky Housewife, originally published in 1839. Some attribute it to Louisiana's Cajun and Creole cuisines, where “étouffée” translates to “smothered”.
Smothered—or choked—chicken is made using the age-old technique of slow cooking. The latter name comes from the actual act of wringing a bird's neck and the former from smothering the bird slowly in a heavy-bottomed pot with onions, celery, and bell pepper.
Green beans are a favorite choice because of their vibrant color and crisp texture. They can be blanched, steamed, or sautéed, adding freshness and a satisfying crunch to the meal.
Roasted vegetables are a classic and healthy side dish that pairs beautifully with baked chicken. You can roast vegetables like carrots, broccoli, cauliflower, bell peppers, and zucchini with olive oil, garlic, and your favorite herbs and spices. The caramelization from roasting adds depth of flavor to your meal.
As a general guideline, bone-in, skin-on chicken thighs are often baked at around 375°F to 400°F (190°C to 200°C). Bone-in, Skin-on Chicken Thighs:Bake at 375°F (190°C): 35-45 minutes. Bake at 400°F (200°C): 30-40 minutes. Boneless, Skinless Chicken Thighs:Bake at 375°F (190°C): 25-30 minutes.
Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts. The best answer to these questions? Simply check the chicken for doneness using an instant read thermometer.
All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly. 1.
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.
smothered cooking. "Smothered" means to "brown" the meat with a little oil then simmer in a small amount of water to make a brown gravy. The secret is in the "browning". Water, a vegetable mixture and seasonings are added, and the pot is covered and slow cooked until the meat is tender.
The word smother literally means to deprive of oxygen, so it can be used to refer to someone who gets suffocated by a pillow. In everyday conversation, the word is often used to refer to the act of making someone feel like they're being deprived of oxygen or personal space.
Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana. The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, and can be regarded as a form of stove-top braising.
Smothering is a Cajun, Creole, and soul food cooking technique of forming a light crust on a tough cut of meat and then slowly simmering it in a flavorful broth until it's tender.
We keep it simple with only a few staples: salt, water, and chicken breast. This way, we can use it for multiple flavor profiles. But, feel free to jazz it up by using chicken stock or adding spices and herbs to your water.
The fat, known as schmaltz, is, in its most basic form, just that: rendered poultry fat. Often, though, onions are also added to the rendering process for flavor, then strained out along with the gribenes (crispy poultry fat cracklin's) before use.
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