Smothered Chicken and Rice
This creamy smothered chicken and rice recipe brings together juicy chicken breasts, seasoned veggies, and fluffy rice in a comforting one-pot meal perfect for family dinners.
Equipment
- Large Skillet or Dutch Oven
Ingredients
Chicken
- 2 boneless, skinless chicken breasts about 1 to 1.5 lbs, halved lengthwise
- garlic powder, onion powder, smoked paprika, Kinder's Buttery Poultry Blend, Slap Ya Mama Cajun seasoning coat chicken well
Cooking Base
- 1 tbsp olive oil
- 2 tbsp salted butter divided
Vegetables
- 1 yellow onion diced
- 1 green bell pepper diced
- 1 rib celery diced
- 7-8 cloves garlic minced
Liquid & Rice
- 1.5 cups water or chicken broth
- 1 tsp Knorr chicken flavored bouillon optional if not using broth
- 10.5 oz cream of chicken soup 1 can
- 1 cup basmati rice rinsed; substitute jasmine rice (add 1/2 to 1 cup liquid, cook longer)
- salt and pepper to taste if needed
Instructions
- Season chicken with garlic powder, onion powder, smoked paprika, Kinder’s blend, and Cajun seasoning until well coated.
- Heat olive oil and 1 tbsp butter in a large skillet. Sear chicken on both sides until golden brown. Remove and set aside.
- Sauté onion, bell pepper, celery, and garlic until softened and fragrant.
- Add water and bouillon (or chicken broth) and cream of chicken soup. Stir until smooth.
- Add rinsed basmati rice, stirring gently to combine with the creamy mixture.
- Return chicken to skillet, nestling into the sauce so it’s covered.
- Cover and simmer on low heat until rice is tender and chicken is fully cooked.
- Finish by stirring in the last tablespoon of butter for a rich, silky finish.
Notes
For extra richness, add shredded cheese at the end. To spice things up, include andouille sausage or red pepper flakes.
