Smothered Chicken and Rice (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 tablespoon olive oil
03 -
1 onion, chopped
04 -
1 green bell pepper, chopped
05 -
1 can (10.75 oz) cream of chicken soup
06 -
1 can (10.75 oz) cream of mushroom soup
07 -
1 can (14 oz) chicken broth
08 -
1 cup long-grain white rice, uncooked
→ Seasonings
09 -
Salt and pepper to taste
10 -
1 teaspoon garlic powder
11 -
1 teaspoon paprika
# Instructions:
01 -
Preheat your oven to 350°F (175°C).
02 -
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, around 2-3 minutes per side.
03 -
Remove the chicken and set it aside. In the same skillet, add the chopped onion and bell pepper, sauté until softened, about 5 minutes.
04 -
In a mixing bowl, mix the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
05 -
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.
06 -
Cover with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is fully cooked.
# Notes:
01 -
Season chicken generously before browning for enhanced flavor
02 -
Sauté vegetables in the same skillet as chicken to utilize drippings
03 -
Cover baking dish tightly with foil for even rice cooking
04 -
For a crispy top, remove foil during the last 10 minutes of baking
05 -
Can substitute chicken thighs for juicier option or tofu for vegetarian version
06 -
Brown rice or quinoa can be used with adjusted liquid and cooking time
07 -
Can be assembled a day ahead and refrigerated before baking
08 -
Leftovers freeze well; add chicken broth when reheating
09 -
Pairs well with roasted vegetables, salad, or cornbread