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Close-up of seared chicken breasts served over white rice, smothered in a rich, creamy mushroom sauce.

Creamy Smothered Chicken and Rice

This recipe provides instructions for making chicken thighs smothered in a creamy mushroom sauce served over rice.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups instant white or brown rice prepared
  • olive oil
  • salt
  • fresh ground pepper
  • 6 chicken thighs Use 6 to 8
  • 3 teaspoons minced garlic divided
  • 3 cans cream of mushroom soup 10.5 oz each
  • 1.5 cups milk
  • garlic powder
  • 2 cups fresh sliced mushrooms

Equipment

  • Large skillet
  • Oven-safe dish

Method
 

  1. Prepare the rice according to package directions. Set aside.
  2. Season the chicken thighs on both sides with salt, pepper, and half of the minced garlic. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
  3. Sear the chicken thighs in the hot skillet for about 3 to 4 minutes per side until browned. Remove the chicken from the skillet and set it aside.
  4. Add the sliced mushrooms and the remaining minced garlic to the same skillet. Cook until the mushrooms soften, about 5 minutes. Stir in the garlic powder.
  5. Whisk in the cream of mushroom soup and milk until the sauce is smooth. Bring the mixture to a simmer.
  6. Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover the skillet and transfer it to a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes, or until the chicken is cooked through.
  7. Serve the smothered chicken and sauce over the prepared rice.

Notes

If you do not have an oven-safe skillet, you can transfer the sauce and chicken to a baking dish after searing the chicken and before baking.