Smothered Chicken and Rice 🍚🍗
The ultimate comfort food—tender chicken breasts smothered in a rich, creamy sauce with perfectly cooked rice. Easy, hearty, and all made in one pan!
🧾 Ingredients
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 onion, chopped
1 green bell pepper, chopped
1 can (10.75 oz) cream of chicken soup
1 can (10.75 oz) cream of mushroom soup
1 can (14 oz) chicken broth
1 cup long-grain white rice (uncooked)
1 tsp garlic powder
1 tsp paprika
Salt and black pepper, to taste
👨🍳 Instructions
1️⃣ Preheat the Oven
Preheat to 350°F (175°C).
2️⃣ Brown the Chicken
Heat olive oil in a skillet over medium-high heat.
Season chicken breasts with salt, pepper, garlic powder, and paprika.
Sear for 2–3 minutes per side, just until browned. Remove and set aside.
3️⃣ Sauté the Vegetables
In the same skillet, add onion and bell pepper.
Sauté for 5 minutes, until softened.
4️⃣ Mix the Sauce and Rice
In a bowl, combine:
Cream of chicken soup
Cream of mushroom soup
Chicken broth
Uncooked rice
Stir well until smooth.
5️⃣ Assemble the Dish
In a 9×13-inch baking dish, layer the sautéed veggies.
Place the browned chicken on top.
Pour the soup-and-rice mixture evenly over everything.
6️⃣ Bake
Cover tightly with aluminum foil.
Bake for 60 minutes, or until the rice is tender and chicken is fully cooked (internal temp: 165°F / 75°C).
7️⃣ Serve
Let rest for 5 minutes before serving.
Garnish with fresh parsley (optional) and enjoy with your favorite veggie or a simple salad!