Smothered Chicken and Rice (Printer-Friendly Version)
Tender chicken breasts baked with sautéed vegetables and creamy sauce over fluffy rice for a comforting Southern meal.
# Required Ingredients:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 onion, chopped
03 -
1 green bell pepper, chopped
→ Pantry
04 -
1 tablespoon olive oil
05 -
1 cup long-grain white rice, uncooked
06 -
1 teaspoon garlic powder
07 -
1 teaspoon paprika
08 -
Salt and black pepper to taste
→ Sauces and Broth
09 -
1 can (305 g) cream of chicken soup
10 -
1 can (305 g) cream of mushroom soup
11 -
1 can (400 ml) chicken broth
# Step-by-Step Instructions:
01 -
Set the oven temperature to 175°C to prepare for baking.
02 -
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, garlic powder, and paprika. Sear each side for 2-3 minutes until golden brown, without cooking through.
03 -
Remove chicken and set aside. In the same skillet, add chopped onion and green bell pepper. Sauté for 5 minutes until softened, scraping up browned bits.
04 -
In a large bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, and uncooked rice until fully combined.
05 -
Layer sautéed vegetables evenly in a 23x33 cm baking dish. Arrange seared chicken breasts on top. Pour the soup and rice mixture over the chicken, ensuring rice is submerged.
06 -
Cover tightly with aluminum foil and bake in the preheated oven for 60 minutes until rice is tender and chicken is cooked to an internal temperature of 74°C.
07 -
Allow to rest for 5 minutes after baking to meld flavors. Serve warm, optionally garnished with fresh parsley or green onions.
# Handy Cooking Tips:
01 -
Pat chicken dry before seasoning to promote browning. Use low-sodium soups to control salt. Ensure rice is fully covered in liquid to avoid undercooking.