Easy Smothered Chicken and Rice Recipe

The aroma of Smothered Chicken and Rice wafts through the kitchen like a warm hug on a cold day. Imagine tender pieces of chicken bathed in a creamy sauce, nestled atop fluffy rice that soaks up every bit of flavor. This dish is a culinary embrace that beckons you home after a long day.

I vividly recall the first time I made this dish; it was during one of those frantic weeknights when cooking felt more like an Olympic sport than a leisurely activity. My family’s delighted faces were worth every minute spent in the kitchen—a true testament to the magic of good food.

Cooking this dish always brings back memories of laughter around the dinner table as everyone savors each bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Using 3-4 breasts allows for generous portions while ensuring tenderness.
• Fresh Garlic: Choose firm cloves for optimum flavor; garlic lovers rejoice!
• Chicken Broth: Opt for low-sodium broth; it gives depth without overwhelming saltiness.
• Cream of Mushroom Soup: A classic base that adds creaminess; ensure it’s smooth for best results.
• Rice: Long-grain white rice works best; it remains fluffy without clumping together.
• Onion: A medium onion diced finely adds sweetness when sautéed until translucent.
• Bell Peppers: Colorful bell peppers not only enhance the flavor but also brighten up the dish visually.
• Olive Oil: For sautéing the veggies; use extra virgin for added richness.
• Seasonings: Salt, pepper, paprika, and thyme come together to elevate the overall taste wonderfully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by gathering all your ingredients on the counter. Dice the onion and bell peppers while mincing garlic—this makes everything easier in the heat of cooking.

Sear the Chicken: In a large skillet over medium heat, add olive oil. Once hot, place seasoned chicken breasts into the skillet and sear until golden brown on both sides—about 5 minutes per side.

Sauté Your Veggies: Remove the chicken from the skillet and set aside. In the same pan, toss in diced onion and bell peppers. Sauté until they soften and become fragrant—around 3-4 minutes will do wonders.

Add Garlic and Broth: Stir in minced garlic until aromatic; then pour in chicken broth. Use a wooden spoon to scrape any tasty bits off the bottom of the pan—flavor boost alert!

Create Your Sauce: Stir in cream of mushroom soup until well combined with broth. Bring everything to a gentle simmer before returning seared chicken back into the skillet.

Add Rice: Sprinkle rice evenly over top of chicken mixture without stirring—it’s like creating a cozy blanket! Cover with lid and allow everything to cook undisturbed for about 20 minutes until rice is tender.

Getting lost in these steps feels like joining an old friend in their kitchen—you don’t want to rush through it!

Once you have followed these steps carefully, serve your delicious Smothered Chicken and Rice hot with some fresh herbs sprinkled on top if desired! Enjoy every creamy bite while basking in compliments from family or friends who devour their plates faster than you can say “seconds!”

Perfecting the Cooking Process

Start by searing the chicken until golden brown, then prepare the rice while making the sauce. This sequence saves time and ensures everything is cooked perfectly.

Add Your Touch

Feel free to swap out chicken for turkey or add vegetables like bell peppers or peas for extra color and nutrition. Customize the spices to suit your taste!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat in a saucepan, adding a splash of broth to keep it creamy.

Cooking Smothered Chicken and Rice reminds me of my grandmother’s kitchen, where laughter and delicious aromas filled the air as we gathered around her table.

FAQ

Can I use brown rice instead of white?

Yes, but adjust the cooking time as brown rice takes longer to cook.

What side dishes pair well with Smothered Chicken and Rice?

Consider pairing this dish with steamed broccoli or a fresh garden salad for balance.

How can I make this dish spicier?

Add red pepper flakes or diced jalapeños while cooking for an extra kick!

Print

Smothered Chicken and Rice

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• Author: Ava Mack
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Smothered Chicken and Rice is a creamy, comforting dish featuring tender chicken and flavorful rice, perfect for family dinners or cozy nights in. Enjoy a warm hug on your plate!

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 2 cloves fresh garlic
• 2 cups low-sodium chicken broth
• 1 can cream of mushroom soup
• 1 cup long-grain white rice
• 1 medium onion
• 1 cup bell peppers (variety of colors)
• 2 tablespoons olive oil
• salt, pepper, paprika, thyme

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Instructions

1. Prep your ingredients by dicing the onion and bell peppers and mincing the garlic.
2. In a large skillet over medium heat, heat olive oil. Sear seasoned chicken breasts until golden brown on both sides (about 5 minutes per side). Remove and set aside.
3. In the same skillet, sauté diced onion and bell peppers until softened (3-4 minutes). Add minced garlic and cook until fragrant.
4. Pour in chicken broth and scrape the bottom of the pan to release flavor bits. Stir in cream of mushroom soup until smooth.
5. Return seared chicken to the skillet, sprinkle rice evenly on top without stirring, cover, and let cook undisturbed for about 20 minutes until rice is tender.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Skillet
• Cuisine: Southern

Nutrition

• Serving Size: 1 plate (350g)
• Calories: 490
• Sugar: 4g
• Sodium: 860mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg

Keywords: Customize with your favorite vegetables or spices for added flavor. For an extra depth of flavor, consider using bone-in chicken instead of boneless.