Smothered Home-Style Chicken
I like to serve this fantastic family-style smothered chicken and rice dish with aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. —Billy Hensley, Mount Carmel, Tennessee
Smothered Chicken and Rice Tips
Can you finish cooking smothered chicken in the oven?
Yes, you can finish cooking this chicken in the oven. To avoid dirtying unnecessary dishes, prepare the recipe in a cast-iron skillet or other oven-safe pan (here are the best cast iron skillets under $50). After combining all ingredients, cover the skillet and bake in a 350°F oven until the chicken is done.What else can you put in smothered chicken and rice?
For a variation on this recipe, prepare it with cream of mushroom soup instead of cream of chicken and add a can of drained sliced mushrooms if desired. Or, instead of serving this smothered chicken with rice, consider cooked zucchini noodles for a pop of color and nutrition. Our Creamy Chicken and Mushroom Rice Casserole bakes up easily in a 13x9 dish, with no stovetop cooking!How do you store smothered chicken and rice?
Cool the dish completely, then cover and refrigerate for 3-4 days or freeze for 2-3 months. Did you know these storage tricks to make everyday foods last longer?—Christine Rukavena, Taste of Home Senior Book Editor
Ingredients
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Cajun seasoning
- 1 teaspoon pepper
- 5 boneless skinless chicken thighs (about 1-1/2 pounds)
- 3 tablespoons olive oil, divided
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1/2 cup chopped green pepper
- 2 garlic cloves, minced
- 1/2 cup white wine or chicken broth
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1/2 cup chicken broth
- Hot cooked rice
Directions
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1In a shallow dish, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, 1 at a time. Turn to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium heat. In batches, brown chicken on both sides, 2-3 minutes per side. Remove and keep warm.
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2In same skillet, heat remaining 1 tablespoon oil over medium heat. Add carrots, onion and green pepper. Cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth.
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3Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 170°, 10-15 minutes. Serve with rice.
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