Smothered Chicken and Rice
Smothered Chicken and Rice is a comforting and flavorful Southern-inspired dish that combines tender, juicy chicken with a rich, creamy sauce served over perfectly cooked rice. The dish is often associated with home-cooked comfort food, ideal for family gatherings or a cozy dinner. The chicken is typically seasoned and seared to golden perfection, then smothered in a flavorful gravy or cream sauce, which is absorbed by the rice, making every bite a savory, hearty experience. This one-pan meal is satisfying, easy to prepare, and full of flavor, making it a perfect go-to dinner.
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
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Cook until browned on both sides, about 2-3 minutes per side.
- Remove the chicken and set aside. In the same skillet, add the chopped onion and bell pepper; 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 fully cooked.
- Serve and enjoy this comforting meal with your loved ones
Notes
- For added flavor, consider adding herbs like thyme or rosemary to the soup mixture.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.