I love this recipe because it’s straightforward but incredibly comforting. The creamy mushroom sauce coats the chicken beautifully, and serving it over rice makes it feel like a complete, filling meal. I also appreciate that it uses pantry-friendly ingredients and doesn’t require complicated steps, making it perfect for busy evenings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts, about 1.5 lbs 3 cloves fresh garlic, minced 1 medium onion, chopped 1 cup low-sodium chicken broth 10.5 oz can cream of mushroom soup 2 tbsp low-sodium soy sauce 2 tsp salt 1 tsp black pepper 1 tsp paprika 1 tsp dried thyme 2 cups cooked rice, white or brown
Directions
I start by preheating the oven to 375°F (190°C) and lightly spraying a baking dish with nonstick cooking spray.
I season the chicken breasts with salt and pepper, then sear them in a hot skillet for about 5 minutes per side until they’re nicely golden. I remove the chicken and set it aside.
Using the same skillet, I sauté the chopped onion and minced garlic for about 3 minutes, just until the onion becomes soft and translucent.
In a bowl, I mix together the cream of mushroom soup, chicken broth, soy sauce, paprika, and dried thyme until smooth.
I place the seared chicken breasts into the prepared baking dish and pour the sauce evenly over the top. I cover the dish with foil and bake for 30 to 35 minutes, until the chicken is fully cooked and reaches an internal temperature of at least 165°F (74°C).
I serve the chicken hot over cooked rice, spooning plenty of the sauce on top.
Servings and Timing
This recipe makes 4 servings. Prep time is approximately 15 minutes. Cook time is about 35 minutes. Total time is around 50 minutes.
Variations
I like switching things up depending on what I have on hand. Sometimes I add sliced mushrooms to the onion and garlic for extra texture. Other times, I stir a little sour cream into the sauce for extra richness. I’ve also made this with chicken thighs instead of breasts, which turns out extra juicy and flavorful.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to four days. When reheating, I warm the chicken gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce has thickened too much. I keep the rice separate when possible so it reheats evenly.
FAQs
Can I use chicken thighs instead of breasts?
I often use boneless, skinless chicken thighs, and they work very well. They stay especially tender during baking.
Can I make this dish ahead of time?
I sometimes assemble everything ahead of time and refrigerate it. When ready to cook, I bake it fresh and add a few extra minutes if needed.
What kind of rice works best?
I usually use white rice, but brown rice or even jasmine rice works nicely with the sauce.
Can I make this recipe gluten-free?
I make it gluten-free by using a gluten-free cream of mushroom soup and double-checking that the soy sauce is gluten-free.
Does this recipe freeze well?
I find the chicken and sauce freeze well, though the texture of the sauce can change slightly. I prefer freezing it without the rice and making fresh rice when serving.
Conclusion
This smothered chicken and rice recipe is one of those meals I come back to again and again. I love how comforting, creamy, and satisfying it is, especially when served warm over rice. It’s simple, reliable, and perfect for anyone who enjoys classic, home-style cooking.
Juicy chicken breasts baked in a creamy mushroom sauce and served over fluffy rice—this comfort food classic is perfect for busy weeknights or cozy family dinners.
