Smothered Chicken And Rice Recipes

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SMOTHERED CHICKEN



Smothered Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 6

3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates)
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)
1 teaspoon crushed garlic

Steps:

  • Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry.
  • In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside.
  • In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
  • Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil.
  • In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside.
  • Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone).
  • Serve hot.

SOUL SMOTHERED CHICKEN



Soul Smothered Chicken image

You can't just go to any restaurant and get smothered chicken like you would if you went down to the urban neighborhoods in Houston. This meal of browned chicken in a savory chicken gravy sauce is best when served over a bed of white rice.

Provided by Veronica Rockett

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

½ cup butter
1 whole chicken, cut into pieces
1 teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
3 cups chopped yellow onions
1 cup chopped celery
3 cloves garlic, chopped
2 cups chopped carrots
3 cups chicken broth
3 tablespoons all-purpose flour
¼ teaspoon cayenne pepper
2 teaspoons salt
¼ teaspoon ground black pepper

Steps:

  • Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
  • Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
  • Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

Nutrition Facts : Calories 371.9 calories, Carbohydrate 21.7 g, Cholesterol 78.9 mg, Fat 23.1 g, Fiber 2.7 g, Protein 19 g, SaturatedFat 10.3 g, Sodium 1471.3 mg, Sugar 5 g

SMOTHERED HOME-STYLE CHICKEN



Smothered Home-Style Chicken image

I like to serve this fantastic family-style chicken over aromatic basmati rice sauteed in butter for about a minute, then cooked in chicken stock and water. -Billy Hensley, Temperance, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

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 (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chicken broth
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine flour, salt, garlic powder, Cajun seasoning and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet, brown chicken in 2 tablespoons oil in batches. Remove and keep warm., In same skillet, saute carrots, onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute. Add wine, stirring to loosen browned bits from pan. Stir in soup and broth., Return chicken to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until a thermometer reads 165°. Serve with rice.

Nutrition Facts : Calories 341 calories, Fat 20g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 905mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein.

SMOTHERED CHICKEN WITH GRAVY AND RICE



Smothered Chicken With Gravy and Rice image

ABSOLUTELY DELICIOUS! Your family will kiss the cook for this dish! This dish makes very good gravy. Easy and Simple! Just add a vegetable and you have your entire meal.

Provided by Seasoned Cook

Categories     Chicken Breast

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts
1/2 teaspoon ms. dash seasoning
salt and pepper
1 (10 ounce) cream of mushroom soup
1/2 cup sour cream
1 (4 ounce) French fried onion rings
2 1/2 cups cooked rice

Steps:

  • Place chicken breasts in a baking dish. Sprinkle with Ms. Dash, salt and pepper.
  • Mix cream of mushroom soup and sour cream. Pour over chicken breasts.
  • Bake covered in a 350 degree oven for 45 minutes. Remove and place on onion rings. Bake uncovered for 15 minutes.
  • Serve chicken breasts and gravy over cooked rice. Makes a pretty dish.
  • ENJOY!

SMOTHERED CHICKEN WITH BROWN RICE



Smothered Chicken with Brown Rice image

Chicken breasts are skillet-simmered with a blend of Neufchatel cheese and chicken broth in this deliciously bacony dish served over brown rice.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 7

6 slices OSCAR MAYER Bacon, chopped
6 small boneless skinless chicken breasts (1-1/2 lb.)
1 large onion, chopped
6 large carrot s (1-1/2 lb.), thinly sliced
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups hot cooked brown rice

Steps:

  • Cook and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add chicken, cook 1 to 2 min. on each side or until browned; cover. Cook 8 min. or until chicken is done (165ºF). Transfer chicken to plate; cover to keep warm.
  • Add onions to skillet; cook 5 min. or until tender. Stir in carrots and 3/4 cup broth; cover. Simmer 10 min. or until vegetables are tender. Reserve 1/3 cup vegetables.
  • Place remaining broth, reserved 1/3 cup vegetables and Neufchatel in blender; blend until smooth. Add sauce and reserved chicken to vegetables in skillet; cover. Cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken mixture, sauce and bacon.

Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 530 mg, Carbohydrate 36 g, Fiber 5 g, Sugar 10 g, Protein 34 g

SUNNY'S EASY SMOTHERED CHICKEN



Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
  • Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

SMOTHERED CHICKEN CASSEROLE



Smothered Chicken Casserole image

A versatile basic recipe, and leftover chicken can be used for salads, sandwiches, and other chicken dishes. Mushrooms and/or other vegetables can be added. The broth can be saved for soups. Serve over rice.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h10m

Yield 4

Number Of Ingredients 12

¼ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground nutmeg
⅛ teaspoon paprika
⅛ teaspoon ground black pepper
4 bone-in chicken breast halves, skin removed, trimmed of fat
1 tablespoon olive oil
1 carrot, chopped
1 small onion, sliced
1 stalk celery, chopped, or to taste
1 clove garlic, sliced
1 ½ cups hot water

Steps:

  • Mix flour, salt, nutmeg, paprika, and pepper together in a bowl. Roll chicken breasts in the mixture.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Add chicken; cook until browned, about 5 minutes per side. Place chicken in a deep casserole dish with a cover.
  • Place carrot, onion, celery, and garlic in the same skillet. Reduce heat to low. Cook and stir until slightly tender, about 10 minutes. Place vegetables in the casserole dish on top of the chicken. Pour hot water over the mixture.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Bone chicken breasts and cut into bite-size bits.

Nutrition Facts : Calories 373.2 calories, Carbohydrate 10 g, Cholesterol 126.6 mg, Fat 15.3 g, Fiber 1.2 g, Protein 46.2 g, SaturatedFat 3.8 g, Sodium 276.6 mg, Sugar 1.8 g

SMOTHERED CHICKEN AND RICE



Smothered Chicken and Rice image

Enjoy Smothered Chicken and Rice that you can make part of a healthy eating plan. Featuring bacon, carrots and Neufchatel cheese-based sauce, you will love Smothered Chicken and Rice.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 4 servings

Number Of Ingredients 7

4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
4 small boneless skinless chicken breasts (1 lb.)
4 large carrots (1 lb.), thinly sliced
1 large onion, chopped
1 cup fat-free reduced-sodium chicken broth, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
3 cups hot cooked long-grain brown rice

Steps:

  • Cook and stir bacon in large nonstick skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
  • Add chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
  • Stir in remaining broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through.
  • Spoon rice onto serving plate; top with chicken, sauce and bacon.

Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 85 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 33 g

SMOTHERED CHICKEN WITH RICE



Smothered Chicken with Rice image

This is definitely one of my favorite recipes to prepare for my family! Everyone loves it, and it's so easy to throw together! ***Disclaimer - 99% of the dishes represented by the photographs are shot with a Pro SLR camera and owned by me. The appearance of the dishes are an accurate result of my recipes, and are usually taken immediately after the dish is completed. Please feel free to use my photos as a guide in achieving perfect results when you make the dishes, as well as share any changes you might have made to the recipe to personalize it, as I might be interested in giving it a try!

Provided by Megan Flores @GourmetMommy

Categories     Chicken

Number Of Ingredients 10

6-8 small chicken thighs
2 tablespoon(s) olive oil
3 teaspoon(s) minced garlic
3 can(s) cream of mushroom soup
2 cup(s) fresh sliced mushrooms
1 1/2 cup(s) milk
3 cup(s) instant white or brown rice (prepared)
- salt
- fresh ground pepper
- garlic powder

Steps:

  • Preheat oven to 350F.
  • Prepare rice according to package, enough to cover the entire bottom of a deep 9x13 glass baking dish (3 servings).
  • In the meantime, in a large skillet heat enough Olive Oil to cover the bottom..coat chicken thighs on both sides with Olive oil as well. Use desired amounts of salt, pepper and garlic powder to flavor.
  • When the Olive Oil is hot, turn heat down to medium to medium-high and add minced garlic to the oil. Let Garlic sauté in the oil for about 1 min, then add Chicken..skin down in the pan.
  • Brown for 15 minutes each side until chicken is golden brown (this locks the flavor into the chicken itself).
  • While chicken is cooking, prepare Cream of Mushroom soup by adding 2-3 cans to a bowl, 1 1/2 cups milk, salt/pepper to taste , garlic powder, 1 tsp minced garlic and finally sliced fresh mushrooms.
  • With a paper towel, brush a small amount of Olive oil around the bottom and sides of the baking dish...add rice and spread out to cover the bottom..add chicken to the baking dish on top of the rice and pour sauce mixture over all.
  • Cover with foil and cook for about 45-50 minutes...uncover, and cook for an additional 20 minutes.
  • I like to make fresh rolls with it..sometimes I'll make my own from scratch, and sometimes I'll buy that Rhodes frozen white roll dough and let it rise all day... A fresh roll with butter really just completes the dish!
  • Serves 4-8 depending on the household appetite!

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