Description

Tender bone-in chicken thighs smothered in a creamy mushroom sauce with sautéed onions, garlic, and bell pepper, served over fluffy long-grain white rice. This comforting one-skillet dish combines hearty flavors and simple ingredients for an easy, satisfying meal perfect for any night of the week.

Ingredients

Scale

Chicken and Sauce

4 pieces bone-in, skin-on chicken thighs (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 piece bell pepper, chopped (any color)
1 can cream of mushroom soup (10.5 oz)
1 cup chicken broth
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper

Rice

1 cup long-grain white rice
2 cups water

Garnish

Fresh parsley, to taste (optional)

Instructions

Brown the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken thighs with salt, black pepper, and paprika. Place chicken skin-side down in the skillet and brown for about 5 minutes on each side until golden. Remove chicken and set aside.
Sauté Vegetables: In the same skillet, add chopped onion, minced garlic, and chopped bell pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Prepare Sauce: Stir in the cream of mushroom soup and chicken broth into the vegetables. Mix thoroughly to create a smooth creamy sauce.
Simmer Chicken: Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover with a lid and simmer over low heat for about 20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
Cook Rice: While the chicken simmers, rinse the rice under cold water until clear. In a separate pot or rice cooker, combine rinsed rice with 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered.
Serve: Place a portion of cooked rice on each plate, top with a chicken thigh, and spoon the creamy mushroom sauce over the top. Garnish with fresh parsley if desired, and serve immediately.

Notes

Bone-in, skin-on chicken thighs provide the best flavor and moisture, but boneless can be used if preferred—just adjust cooking time accordingly.
Any color bell pepper can be used; red or yellow will add a touch of sweetness.
For a low-sodium version, use low-sodium chicken broth and reduce added salt.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
You can substitute cream of mushroom soup with homemade mushroom sauce for a fresher taste.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Sautéing, Simmering, Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving (1 chicken thigh with rice and sauce)
Calories: 530 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: smothered chicken, chicken and rice, creamy mushroom chicken, one-skillet chicken, comfort food, easy chicken recipe