Can I double this recipe for a crowd?

Yes, but make sure your baking dish or slow cooker is big enough. I once doubled it in a medium dish and dinner was delayed while I found a bigger pan. Use a 9x13 and add a little more liquid for the extra chicken.

Is this a slow cooker recipe?

The method here uses the oven for a quick sear and bake, but you can finish in a slow cooker. Brown the chicken, sauté the onions, mix the sauce, then transfer everything to the slow cooker and cook on low for 4 to 6 hours for a true slow cooker comfort meal vibe.

Can I use thighs instead of breasts?

Absolutely. Boneless skinless thighs stay juicy and add richness. Reduce the baking time slightly if they are small, or check for an internal temperature of 165°F (74°C).

How do I make the sauce thicker or thinner?

To thicken: simmer uncovered for a few minutes on the stove or whisk in a slurry of 1 teaspoon cornstarch and 2 teaspoons cold water. To thin: add a bit more chicken broth or milk, a tablespoon at a time, until you reach the desired consistency.

Is this good for meal prep?

Yes. It keeps well for up to 3 days in the fridge and can be frozen for up to 2 months. I like to portion it into single-serving containers for quick lunches.

Easy Best Smothered Chicken and Rice Recipe 2026

Description

A comforting and easy weeknight meal featuring tender chicken smothered in a rich gravy, served over a bed of fluffy rice.

Ingredients

Scale

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 soy sauce (low sodium)
2 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp dried thyme
2 cups cooked rice (white or brown)

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Instructions

Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
Season the chicken breasts with salt and pepper. Sear in a hot skillet for about 5 minutes on each side until golden brown.
In the same skillet, sauté the chopped onions and minced garlic until translucent (about 3 minutes).
In a bowl, mix cream of mushroom soup, chicken broth, soy sauce, paprika, and thyme. Whisk until smooth.
Place seared chicken in the baking dish and pour the sauce mixture over the top. Cover with foil.
Bake for 30-35 minutes until chicken reaches an internal temperature of at least 165°F (74°C).
Once cooled for 5 minutes, serve over cooked rice and enjoy!

Notes

For added depth, consider adding a splash of Worcestershire sauce or a teaspoon of Dijon mustard to the sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 15g
Cholesterol: 30mg