Smothered Chicken and Rice
This cozy, one-pan Smothered Chicken and Rice recipe is creamy, comforting, and full of Southern charm — perfect for a hearty weeknight meal or a lazy weekend dinner.
Equipment
- Large Skillet
- 9x13-inch Baking Dish
- Aluminum Foil
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 10.75 oz cream of chicken soup 1 can
- 10.75 oz cream of mushroom soup 1 can
- 14 oz chicken broth 1 can
- 1 cup long-grain white rice uncooked
- salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- Preheat your oven to 350°F (175°C).
- Pat chicken dry and season with salt, pepper, garlic powder, and paprika. Sear in a hot skillet with olive oil for 2–3 minutes per side, then remove.
- Sauté chopped onion and green bell pepper in the same skillet until soft, about 5 minutes.
- In a bowl, mix cream of chicken soup, cream of mushroom soup, chicken broth, and uncooked rice until well combined.
- Lightly grease a 9×13-inch baking dish. Layer sautéed vegetables, top with seared chicken, then pour soup mixture evenly over everything.
- Cover tightly with foil and bake for 60 minutes. Uncover and bake another 10–15 minutes if desired for a golden top.
- Let rest for 5 minutes before serving.
Notes
For added richness, stir in shredded cheese before baking. Use hot sauce for extra spice. Brown rice works too — just increase broth and bake time.
Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 36gFat: 22gSaturated Fat: 5gCholesterol: 95mgSodium: 890mgPotassium: 480mgFiber: 2gSugar: 3gVitamin A: 550IUVitamin C: 20mgCalcium: 40mgIron: 2.4mg
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