Description
Smothered Chicken and Rice is a comforting, flavorful one-pan meal featuring tender seared chicken breasts cooked with sautéed vegetables, creamy chicken soup, and aromatic basmati rice. This hearty dish combines smoky and savory seasonings with a luscious creamy base, making it perfect for a satisfying family dinner.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
- Garlic powder, to taste
- Onion powder, to taste
- Smoked paprika, to taste
- Kinder's Buttery Poultry Blend, to taste
- Slap Ya Mama Cajun Seasoning, to taste
- 1 tbsp olive oil
- 1 tbsp salted butter (divided)
Vegetables and Aromatics
- 1 tbsp salted butter (remaining half)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
Rice and Liquids
- 1.5 cups water
- 1 tsp Knorr chicken flavored bouillon
- 10.5 oz can of cream of chicken soup
- 1 cup rinsed basmati rice
- Salt and pepper, to taste
Instructions
- Season the 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 to fully coat the chicken.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Add the chicken and sear for 4 to 5 minutes on each side until fully cooked through. Remove the chicken from the pan 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 the vegetables are tender. Add minced garlic and cook for an additional 1 minute until fragrant.
- Prepare the Sauce: Stir in the chicken bouillon and water, scraping up the browned bits from the pan for flavor. Add the cream of chicken soup and mix until everything is smooth and well combined.
- Cook the Rice: Add the rinsed basmati rice to the pan. Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and simmer for 15 minutes, stirring once halfway through to prevent sticking.
- Combine and Finish: While the rice cooks, shred or chop the seared chicken. Once the rice is tender and most of the liquid has been absorbed, return the chicken to the skillet and stir to combine evenly with the rice and sauce.
- Season and Serve: Taste the dish and add salt and pepper if needed. Serve the smothered chicken and rice warm alongside your favorite side dishes for a comforting meal.
Notes
- For extra heat, add a can of diced green chiles or chopped jalapeños when sautéing the vegetables.
- For a meatier variation, slice smoked sausage and sauté it with the veggies.
- For a creamier texture, stir in a splash of heavy cream or a handful of cheese at the end of cooking.
- Add extra veggies like corn, peas, or spinach stirred in at the end for added nutrition and color.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water to maintain moisture.
- You can prep by shredding the chicken and chopping the vegetables ahead of time to speed up cooking on the day of serving.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
