Smothered Chicken and Rice Recipe

If you’re looking for a hearty, comforting dish that’s simple to prepare, this Smothered Chicken and Rice recipe is the perfect choice. This one-pot meal combines tender chicken breasts, flavorful vegetables, creamy sauces, and perfectly cooked rice, making it ideal for a family dinner or a gathering with friends.

Ingredients:

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, finely chopped

1 green bell pepper, diced

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 uncooked long-grain white rice

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon dried thyme (optional)

Salt and black pepper to taste

Fresh parsley (for garnish)

Instructions:

1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures even cooking and gives the rice and chicken enough time to absorb the flavors.

2. Season and Sear the Chicken:
Pat the chicken breasts dry using a paper towel. Season both sides with garlic powder, paprika, salt, and black pepper. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, sear the chicken breasts for 2–3 minutes on each side until golden brown. This step locks in the juices and enhances the flavor. Set the chicken aside.

3. Sauté the Vegetables:
Using the same skillet, add the chopped onion and diced green bell pepper. Cook for 3–4 minutes or until the vegetables are soft and fragrant. Stir occasionally to prevent burning.

4. Prepare the Sauce and Rice Mixture:
In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, and uncooked rice. Stir until the mixture is well combined and smooth. If you prefer a more robust flavor, you can add a pinch of thyme or your favorite seasoning blend.

5. Assemble the Dish:
Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil. Pour the rice mixture into the dish and spread it evenly. Place the seared chicken breasts on top of the rice. Then, spoon the sautéed onions and bell peppers over the chicken, ensuring the vegetables are evenly distributed.

6. Bake:
Cover the baking dish tightly with aluminum foil to trap the steam, which helps cook the rice perfectly. Place the dish in the preheated oven and bake for 45–50 minutes. Check after 45 minutes to ensure the rice is tender and the chicken is fully cooked (internal temperature should reach 165°F or 74°C).

7. Rest and Serve:
Once the dish is done baking, remove it from the oven and let it rest for 5 minutes. This allows the flavors to settle and makes serving easier. Garnish with freshly chopped parsley for a pop of color and added freshness.

8. Enjoy:
Serve the Smothered Chicken and Rice warm, straight from the baking dish. It pairs wonderfully with a side salad or steamed vegetables for a complete meal.

This Smothered Chicken and Rice recipe is a true crowd-pleaser, combining creamy textures, bold flavors, and satisfying ingredients. It’s also versatile—feel free to experiment with additional seasonings or vegetables like mushrooms or carrots to make it your own. Perfect for busy weeknights or cozy weekend dinners, this dish is sure to become a family favorite!

 

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