Description
Smothered Chicken and Rice is a comforting, flavorful one-pan meal featuring tender chicken breasts seared to perfection and cooked with aromatic vegetables, creamy sauce, and fragrant basmati rice. This hearty dish combines savory spices, garlic, and a creamy blend of chicken soup and bouillon, simmered until the rice is perfectly tender and infused with rich flavors. Perfect for an easy weeknight dinner that satisfies the whole family.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
- Garlic powder, as needed
- Onion powder, as needed
- Smoked paprika, as needed
- Kinder's buttery poultry blend, as needed
- Slap Ya Mama Cajun seasoning, as needed
- 1 tbsp olive oil
- 1 tbsp salted butter
Vegetables and Rice
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
- 1.5 cups water
- 1 tsp Knorr chicken flavored bouillon
- 10.5 oz can of cream of chicken soup
- 1 cup rinsed basmati rice
- 1 tbsp salted butter (remaining half)
- Salt and pepper, to taste
Instructions
- Season Chicken: Slice the chicken breasts in half lengthwise and season both sides generously with garlic powder, onion powder, smoked paprika, Kinder’s buttery poultry blend, and Slap Ya Mama Cajun seasoning until evenly coated.
- Sear Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Add the chicken and sear for 4–5 minutes per side until cooked through and browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Melt the remaining 1 tablespoon of butter in the same skillet. Add the diced onion, green bell pepper, and celery and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Soup: Stir in the chicken bouillon and water, scraping up any browned bits from the skillet. Add the cream of chicken soup and mix until the sauce is smooth and well combined.
- Cook Rice: Add the rinsed basmati rice to the skillet and stir to combine with the sauce. Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and simmer for 15 minutes. Stir the rice once halfway through cooking to prevent sticking.
- Combine Chicken and Rice: While the rice is cooking, shred or chop the cooked chicken into bite-sized pieces. Once the rice is tender and most of the liquid is absorbed, return the chicken to the skillet and stir to combine everything evenly.
- Final Seasoning and Serve: Taste the smothered chicken and rice and season with salt and pepper as needed. Serve warm with your favorite side dishes.
Notes
- For added heat, include a can of diced green chiles or chopped jalapeños when sautéing the vegetables.
- To make it meatier, slice and sauté smoked sausage along with the vegetables.
- For a creamier texture, stir in a splash of heavy cream or a handful of cheese at the end of cooking.
- Add extra veggies such as corn, peas, or spinach by stirring them in at the end of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to retain moisture.
- To save time, prep by cooking and shredding the chicken and chopping the vegetables ahead of time.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
