Smothered Chicken and Rice
Smothered chicken and rice baked together in a creamy, savory sauce for an easy one-dish comfort food dinner.
Ingredients
- 4 chicken thighs or breasts bone-in or boneless
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth
- 1 can 10.5 oz cream of chicken soup
- 1 medium onion sliced
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Cooking spray or oil for greasing dish
Instructions
- Preheat oven to 350°F and lightly grease a baking dish.
- Spread uncooked rice evenly across the bottom of the dish.
- In a bowl, whisk chicken broth and cream of chicken soup until smooth.
- Pour the mixture over the rice and spread evenly.
- Scatter sliced onion over the rice mixture.
- Season chicken with salt, pepper, garlic powder, and paprika.
- Place chicken on top of the rice.
- Dot butter over the top.
- Cover tightly with foil and bake for 60 minutes.
- Remove foil and bake an additional 10–15 minutes if desired.
- Let rest for 5–10 minutes before serving.
Notes
Cover tightly while baking to ensure rice cooks evenly. Chicken thighs stay the most tender.