As far as recipes go, this was a win with flavor AND ease. This recipe is for a Creamy Smothered Chicken Bake flavored with Paprika and Mustard. Combine the robust flavors of fresh mushrooms and homemade cream of mushroom soup, the result is a winner-winner-chicken-dinner.
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Published June 9, 2023
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This recipe for Smothered Chicken turned out SO amazing and tasty.
Instead of making your own Cream of Mushroom soup, feel free to use the jars of condensed soup.
Recipe for Smothered Chicken Bake
Ingredients for Smothered Chicken Bake
6 Chicken Thighs
1 Tbsp Mustard
1/2 tsp Paprika
1/2 tsp Onion Powder
2 cups Mushrooms, sliced thin
2 cups Brown Rice
2 Tbsp Oil, divided
1 Onion, diced
2 Garlic Cloves, minced
2 cups Cream of Mushroom Soup
1 cup Milk
2 Tbsp Parsley dried, optional
Directions
Preheat the oven to 350 degrees Fahrenheit.
Place a large saucepan over medium heat and add 1 Tbsp Oil.
In a bowl, combine the 1 Tbsp Yellow Mustard, 1/2 tsp Paprika, 1/2 tsp Onion Powder, 1 tsp Salt and 1/2 tsp Pepper, then whisk together to combine.
Spread the seasoning mixture over the tops and bottom of the chicken thighs.
Place the seasoned chicken into the warm saucepan and brown the chicken on both sides, flipping after 3-4 minutes.
When browned, transfer the chicken thighs to a plate to rest.
Wash the 2 cups of rice then cook as directed or in a rice cooker.
Let’s be honest, cooking rice can be hard. Cooked too long and your rice will be either mushy or burned to the bottom of the pan. Not long enough and the rice is crunchy.
Having a rice cooker helps take the PAIN out of poorly cooked rice. This is a MUST-HAVE kitchen gadget and has been a game changer in my Scratch Kitchen.
Spray a 9 X 13-inch bake dish with nonstick spray and then set aside.
On a cutting board, dice the onion and then peel and mince the garlic.
Add 1 Tbsp oil to the saucepan and then add the onion and garlic and saute until tender, around 3-5 mintues.
When the rice is cooked, transfer it to the prepared baking dish.
On a cutting board, thinly slice 1 pint of mushrooms then set aside.
Make Cream of Mushroom Soup
Follow the recipe below for a simple and delicious Cream of Mushroom Soup or click the link below!
On a cutting board, dice 1 pint of mushrooms.
In a medium saucepan, add 1 Tbsp Oil and warm, then add the diced mushrooms and sauté until the juices are released, around 7 minutes.
Measure and then add the 1/2 tsp Garlic powder and 1/2 tsp Onion powder to the mushrooms and mix well.
Add the chicken broth to the mushrooms, stir well, then bring to a simmer.
In a measuring cup, add Milk and then measure and add Flour, whisk well.
When the chicken stock is boiling, add the milk mixture and whisk well to combine. Remove from the heat.
Add the sauteed onion and garlic to the cream of mushroom soup, then stir well to combine.
Assemble the bake
Lay half of the thinly sliced mushrooms on top of the rice in the bake dish.
Place the browned and seasoned chicken thighs on top of the mushrooms in the bake dish.
Spread the remaining sliced mushrooms on the chicken.
Pour the cream of mushroom soup over the chicken in the bake dish.
If desired, sprinkle the top with 2 Tbsp dried Parsley.
Bake the Creamy Smothered Chicken in the preheated oven for 45 minutes, covered with aluminum foil.
Remove the foil and bake an additional 20 minutes.
Remove the bake dish from the oven and rest for 5 minutes, then serve.
Serve and enjoy!
Creamy Smothered Chicken and Rice Bake
Equipment
- 9 X 13-inch bake dish
- Large Saucepan
- Cutting board
Ingredients
- 6 Chicken Thighs
- 1 Tbsp Mustard
- 1/2 tsp Paprika
- 1/2 tsp Onion Powder
- 2 cups Mushrooms sliced thin
- 2 cups Brown Rice
- 2 Tbsp Oil divided
- 1 Onion diced
- 2 Garlic Cloves minced
- Cream of Mushroom Soup
- 1 cup Milk
- 2 Tbsp Parsley dried, optional
Cream of Mushroom Soup
- 1 pint Mushrooms diced
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Chicken Broth
- Milk
- Flour
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Place a large saucepan over medium heat and add 1 Tbsp Oil.
- In a bowl, combine the 1 Tbsp Yellow Mustard, 1/2 tsp Paprika, 1/2 tsp Onion Powder, 1 tsp Salt and 1/2 tsp Pepper, then whisk together to combine.
- Spread the seasoning mixture over the tops and bottom of the chicken thighs.
- Place the seasoned chicken into the warm saucepan and brown the chicken on both sides, flipping after 3-4 minutes.
- When browned, transfer the chicken thighs to a plate to rest.
- Wash the 2 cups of rice then cook as directed or in a rice cooker.
- Spray a 9 X 13-inch bake dish with nonstick spray and then set aside.
- On a cutting board, dice the onion and then peel and mince the garlic.
- Add 1 Tbsp oil to the saucepan and then add the onion and garlic and saute until tender, around 3-5 mintues.
- When the rice is cooked, transfer it to the prepared baking dish.
- On a cutting board, thinly slice 1 pint of mushrooms then set aside.
Make Cream of Mushroom Soup
- On a cutting board, dice 1 pint of mushrooms.
- In a medium saucepan, add 1 Tbsp Oil and warm, then add the diced mushrooms and sauté until the juices are realased, around 7 minutes.
- Measure and then add the 1/2 tsp Garlic powder and 1/2 tsp Onion powder to the mushrooms and mix well.
- Add the chicken broth to the mushrooms, stir well, then bring to a simmer.
- In a measuring cup, add Milk and then measure and add Flour, whisk well.
- When the chicken stock is boiling, add the milk mixture and whisk well to combine. Remove from the heat.
- Add the sauteed onion and garlic to the cream of mushroom soup, then stir well to combine.
Assemble the bake
- Lay half of the thinly sliced mushrooms on top of the rice in the bake dish.
- Place the browned and seasoned chicken thighs on top of the mushrooms in the bake dish.
- Spread the remaining sliced mushrooms on the chicken.
- Pour the cream of mushroom soup over the chicken in the bake dish.
- If desired, sprinkle the top with 2 Tbsp dried Parsley.
- Bake the Creamy Smothered Chicken in the preheated oven for 45 minutes, covered with aluminum foil.
- Remove the foil and bake an additional 20 minutes.
- Remove the bake dish from the oven and rest for 5 minutes, then serve.
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