Smothered Chicken and Rice (Printable Format)
Juicy chicken thighs smothered in rich cream sauce with mushroom soup, served over perfectly cooked rice.
# What You'll Gather:
01 -
4 chicken thighs, bone-in skin-on.
02 -
1 teaspoon each paprika, onion powder, garlic powder.
03 -
2 tablespoons olive oil.
04 -
1 onion, diced.
05 -
2 garlic cloves, minced.
06 -
1 cup heavy cream.
07 -
1 cup cream of mushroom soup.
08 -
1 cup white rice.
09 -
2 cups chicken broth.
10 -
Salt and pepper.
11 -
Fresh parsley for garnish.
# Step-by-Step Instructions:
01 -
Season chicken with paprika, onion powder, garlic powder, salt and pepper.
02 -
Brown chicken in oil 5-7 minutes per side. Remove from pan.
03 -
Sauté onion and garlic. Add cream and mushroom soup.
04 -
Return chicken to pan. Simmer covered 20-25 minutes.
05 -
Bring broth to boil, add rice. Simmer covered 18-20 minutes.
06 -
Plate rice, top with chicken and sauce. Garnish with parsley.
# Important Tips:
01 -
Can use boneless chicken with less cook time.
02 -
Half-and-half or coconut cream can replace heavy cream.