Smothered Chicken and Rice - Chicken Stirfry Easy Recipe
This Smothered Chicken and Rice is a hearty and comforting meal that's perfect for busy weeknights. Loaded with tender chicken thighs and fluffy rice, this dish is a family favorite that’s as easy to make as it is delicious. This chicken stirfry easy recipe is ideal when you're craving a warm, satisfying dinner without spending hours in the kitchen. Combining the rich flavors of homemade gravy and perfectly seasoned chicken, this one-pot wonder will become your go-to comfort food. Whether you're new to cooking or a seasoned pro, this recipe offers an effortless way to bring a comforting and hearty dish to your dinner table. Also great if you're on the hunt for easy recipes ninja creami, cheesey potatoes easy recipe, butter swim biscuits easy recipes, easy recipes for dinner, air fryer cookies easy recipes, or food receipt easy recipes.
Servings: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 2 cups chicken broth
- 1 medium onion, chopped
- 1 tbsp butter
Instructions
- Preheat oven to 375°F (190°C).
- Season the chicken thighs with garlic powder, onion powder, paprika, salt, and pepper.
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
- Sear chicken thighs skin-side down for about 4-5 minutes until browned. Flip and cook 2 more minutes. Remove and set aside.
- Add butter and chopped onion to the skillet and sauté until translucent.
- Stir in the rice, cream of chicken soup, and chicken broth. Mix well.
- Nestle the chicken thighs into the rice mixture, skin-side up.
- Cover with foil and bake for 35 minutes. Remove foil and bake an additional 10-15 minutes until the chicken is fully cooked and rice is tender.
- Serve hot, garnished with fresh herbs if desired.