Description
Southern comfort meets culinary magic in this Smothered Chicken and Rice, where tender chicken nestles in a creamy, savory sauce over fluffy rice. Rich, hearty flavors will transport diners straight to a warm kitchen filled with soul-satisfying goodness.
Ingredients
Scale
Protein:
- 4 boneless skinless chicken breasts
Vegetables:
- 1 onion (chopped)
- 1 green bell pepper (chopped)
Seasonings and Additional Ingredients:
- 1 tablespoon olive oil
- 1 can (10.75 ounces) cream of chicken soup
- 1 can (10.75 ounces) cream of mushroom soup
- 1 can (14 ounces) chicken broth
- 1 cup long-grain white rice (uncooked)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare the oven by heating to 350°F, creating the perfect environment for a mouthwatering one-dish meal.
- Select a large skillet and warm olive oil over medium-high heat to create a perfect searing surface.
- Enhance chicken breasts with a robust blend of salt, pepper, garlic powder, and paprika, ensuring maximum flavor infusion.
- Carefully sear chicken pieces for 2-3 minutes on each side, developing a golden-brown exterior that locks in moisture.
- Transfer partially cooked chicken to a temporary plate, reserving the flavorful skillet for the next phase.
- Introduce chopped onions and green bell peppers to the same skillet, utilizing the existing chicken remnants for additional depth.
- Gently sauté vegetables for 5 minutes, allowing them to soften and absorb the rich, concentrated flavors from the pan.
- Create a creamy sauce by whisking together cream of chicken soup, cream of mushroom soup, and chicken broth in a mixing bowl.
- Incorporate uncooked rice into the sauce, ensuring a thorough and even distribution of ingredients.
- Prepare a baking dish by spreading the sautéed vegetables as a flavorful foundation.
- Strategically arrange the seared chicken breasts atop the vegetable layer.
- Carefully pour the soup-rice mixture over the chicken, making certain the rice is completely submerged in the liquid.
- Seal the baking dish with aluminum foil, trapping moisture and ensuring even cooking.
- Slide the covered dish into the preheated oven and bake for 60 minutes, allowing the rice to become tender and the chicken to cook thoroughly.
- Remove from the oven and let the dish rest for 5 minutes, permitting flavors to meld and settle.
- Serve immediately, presenting a comforting and hearty meal that promises to delight everyone at the table.
Notes
- Use bone-in chicken thighs for extra juiciness and richer flavor that keeps meat tender during long baking time.
- Swap cream soups with homemade versions to reduce sodium and control ingredients for healthier preparation.
- Toast rice briefly before adding liquid to enhance nutty undertones and prevent mushy texture in final dish.
- Layer fresh herbs like thyme or parsley on top after baking to brighten overall flavor profile and add fresh aromatic element.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 75 mg