Description
Smothered Chicken and Rice is a comforting and flavorful one-pan dish featuring tender chicken breasts seared and simmered with aromatic vegetables, creamy chicken soup, and fragrant basmati rice. This easy-to-make meal is perfect for weeknight dinners and offers plenty of room for customization with added heat, sausage, or extra veggies.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
- Garlic powder (to coat chicken)
- Onion powder (to coat chicken)
- Smoked paprika (to coat chicken)
- Kinder's Buttery Poultry Blend (to coat chicken)
- Slap Ya Mama Cajun Seasoning (to coat chicken)
- 1 tbsp olive oil
- 2 tbsp salted butter, divided
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
Liquid and Rice
- 1.5 cups water
- 1 tsp Knorr chicken-flavored bouillon (or substitute with 1.5 cups chicken broth)
- 10.5 oz can of cream of chicken soup
- 1 cup rinsed basmati rice (substitute with jasmine rice with added liquid and longer cooking time)
- Salt and pepper to taste
Instructions
- Prepare and Season Chicken: Slice 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 until well coated.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Sear the chicken breasts for 4 to 5 minutes on each side until cooked through. Remove the chicken from the pan and set aside.
- Sauté Vegetables: Melt the remaining tablespoon of butter in the skillet. Add diced onion, green bell pepper, and celery, sautéing for about 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Soup: Stir in the Knorr chicken-flavored bouillon and water, scraping up any browned bits from the bottom of the pan. Add the cream of chicken soup and stir until smooth and incorporated.
- Cook the Rice: Add the rinsed basmati rice to the skillet. Bring the mixture to a boil, then cover the skillet, reduce heat to low, and simmer for 15 minutes, stirring once halfway through to prevent sticking.
- Combine Chicken and Rice: Shred or chop the cooked chicken. Once the rice is tender and most of the liquid is absorbed, return the chicken to the skillet and stir to combine everything evenly.
- Season and Serve: Taste the dish and adjust seasoning with salt and pepper if needed. Serve warm alongside your favorite side dishes.
Notes
- Add heat with diced green chiles or chopped jalapeños for a spicy kick.
- For a meatier dish, slice and sauté smoked sausage with the vegetables.
- Enhance creaminess by stirring in a splash of heavy cream or a handful of cheese at the end.
- Include extra vegetables such as corn, peas, or spinach stirred in at the end for added nutrition.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water to maintain moisture.
- Make components ahead by cooking and shredding the chicken and chopping veggies to save time when ready to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg