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.