Why You’ll Love This Recipe
Smothered chicken and rice is a hearty, comforting dish that combines juicy chicken breasts, sautéed vegetables, creamy soups, and fluffy rice. It’s quick, easy, and made with pantry staples, perfect for busy weeknights or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Olive oil
- Onion and green bell pepper
- Cream of chicken soup
- Cream of mushroom soup
- Chicken broth
- Long-grain white rice
- Salt, pepper, garlic powder, paprika
Directions
- Preheat oven to 350°F (175°C).
- Brown chicken in olive oil. Remove and sauté onions and bell pepper in the same skillet.
- Mix soups, broth, and rice, then assemble in a baking dish with sautéed veggies and browned chicken.
- Cover with foil and bake for 60 minutes, checking for doneness.
- Garnish and serve.
Servings and Timing
- Servings: 4
- Total Time: 1 hour 15 minutes
Variations
- Substitute chicken thighs for breasts for richer flavor.
- Use brown rice or wild rice for a unique twist.
- Add mushrooms, carrots, or zucchini for extra vegetables.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F, covered with foil, for 15-20 minutes.
FAQs
Can I use bone-in chicken?
Yes, but it requires longer cooking time.
What if I don’t have cream of mushroom soup?
You can substitute with more cream of chicken soup or homemade mushroom sauce.
Can I make this in a slow cooker?
Yes, brown the chicken and sauté the vegetables first, then cook on low for 4-6 hours.
What if my rice is still crunchy after baking?
Ensure the dish is covered tightly and add more broth if needed.
Can I use instant rice?
Yes, but reduce baking time to 30-40 minutes.
How can I make this dish lighter?
Use light cream soups and low-sodium broth.
Can I freeze this dish?
Yes, assemble and freeze it, then bake after thawing or directly from frozen.
What sides go well with this dish?
Green beans, steamed broccoli, or cornbread complement this meal well.
Can I add more spices?
Yes, smoked paprika, thyme, or cayenne pepper can add extra flavor.
How do I prevent the chicken from drying out?
Ensure the dish is covered during baking and check the internal temperature reaches 165°F.
Conclusion
Smothered chicken and rice is a comforting, easy-to-make dish that offers rich flavors and plenty of customization options. Whether served for a weeknight dinner or a special gathering, it’s sure to be a crowd-pleaser!
Smothered Chicken and Rice
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Smothered chicken and rice is a comforting, all-in-one dish that combines succulent chicken, sautéed vegetables, creamy soups, and fluffy rice. With simple pantry ingredients, this dish is easy to make and perfect for busy weeknights or family gatherings. It’s a hearty meal that’s sure to satisfy!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1 cup long-grain white rice
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C).
- Brown Chicken: In a large skillet, heat olive oil over medium heat. Brown chicken breasts on both sides (about 4-5 minutes per side). Once browned, remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, sauté chopped onion and bell pepper until softened, about 3-4 minutes.
- Mix Soup & Rice: In a large mixing bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, rice, salt, pepper, garlic powder, and paprika. Stir until well blended.
- Assemble: In a greased baking dish, spread the sautéed vegetables evenly. Place the browned chicken breasts on top. Pour the soup and rice mixture over the chicken.
- Bake: Cover the baking dish with aluminum foil and bake for 60 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
- Serve: Garnish with fresh herbs, if desired, and serve hot.
Notes
- Chicken Substitute: You can swap the chicken breasts for thighs for a richer flavor.
- Rice Substitutes: Brown rice or wild rice can be used for a twist on the flavor and texture.
- Vegetable Add-ins: For extra veggies, consider adding mushrooms, carrots, or zucchini to the mix.
- Make Ahead: This dish can be assembled ahead of time and refrigerated until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
