Smothered Chicken and Rice is a comforting, one-pot meal that brings together tender chicken, flavorful seasonings, and fluffy rice, all enveloped in a rich, savory sauce. This dish is a perfect representation of home-cooked goodness, ideal for family dinners or cozy gatherings. The beauty of Smothered Chicken and Rice lies not only in its delicious flavor but also in its simplicity and ease of preparation.
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice, uncooked
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
The rice cooks alongside the chicken, absorbing all the delicious juices and spices, making each grain flavorful and satisfying. The addition of broth or stock enhances the overall taste, while herbs like thyme and parsley add freshness to the mix.
What sets Smothered Chicken and Rice apart is its versatility. You can customize it by adding your favorite vegetables—think peas, carrots, or even greens—to make it even more nutritious. This dish is not only filling but also allows for easy leftovers that taste even better the next day.
Perfect for busy weeknights or leisurely Sunday dinners, Smothered Chicken and Rice is a recipe that promises warmth and satisfaction with every bite. Gather your ingredients and prepare to savor this delightful meal that’s sure to become a family favorite!
Smothered Chicken and Rice
Southern Comfort: Smothered Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice, uncooked
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Directions:
Preheat your oven to 350°F (175°C).
In a large skillet, heat the olive oil over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Add to the skillet and cook until browned on both sides, about 2-3 minutes per side.
Remove the chicken and set aside. In the same skillet, add the onion and bell pepper, and sauté until softened, about 5 minutes.
In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
In a baking dish, layer the sautéed onions and bell peppers, then place the browned chicken on top. Pour the soup and rice mixture over the chicken.
Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes
Kcal: 510 kcal | Servings: 4 servings