Description
This comforting and hearty Smothered Chicken and Rice is the perfect one-dish meal for family dinners! Tender chicken breasts, creamy rice, and flavorful sautéed vegetables come together in a rich, savory sauce. Easy to make and utterly delicious, this recipe is ideal for cozy evenings.
Ingredients
Scale
- 4 boneless, skinless chicken breasts – tender and juicy
- 1 tablespoon olive oil – for browning the chicken
- 1 onion, chopped – adds sweetness and flavor
- 1 green bell pepper, chopped – a pop of freshness
- 1 can (10.75 oz) cream of chicken soup – creamy base
- 1 can (10.75 oz) cream of mushroom soup – adds depth
- 1 can (14 oz) chicken broth – enhances the flavor
- 1 cup long-grain white rice, uncooked – cooks perfectly in the dish
- Salt and pepper, to taste – essential seasoning
- 1 teaspoon garlic powder – for extra flavor
- 1 teaspoon paprika – for warmth and color
Instructions
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with salt, pepper, garlic powder, and paprika. Brown chicken in the skillet for 2-3 minutes per side. Remove and set aside.
- In the same skillet, sauté chopped onion and bell pepper until softened (about 5 minutes).
- In a large bowl, mix cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the uncooked rice.
- In a baking dish, layer sautéed onions and bell peppers. Arrange the browned chicken breasts on top. Pour the soup and rice mixture over the chicken.
- Cover tightly with aluminum foil and bake for 60 minutes, or until the rice is tender and chicken is cooked through.
- Let rest for 5 minutes before serving. Enjoy!
Notes
- Feel free to substitute brown rice, but increase the cooking time by 15-20 minutes.
- Add a pinch of red pepper flakes for a spicy kick!
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg