Smothered Chicken and Rice (Printable Version)
# What You'll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 medium onion, chopped
03 -
1 green bell pepper, chopped
→ Liquids and Soups
04 -
1 can (305 g) cream of chicken soup
05 -
1 can (305 g) cream of mushroom soup
06 -
1 can (397 g) chicken broth
07 -
1 tablespoon olive oil
→ Grains
08 -
190 g long-grain white rice, uncooked
→ Seasonings
09 -
Salt, to taste
10 -
Black pepper, to taste
11 -
1 teaspoon garlic powder
12 -
1 teaspoon paprika
# Step-by-Step Directions:
01 -
Set the oven temperature to 175°C to prepare for baking.
02 -
Heat olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, garlic powder, and paprika. Sear each side for 2 to 3 minutes until golden brown; the chicken does not need to be fully cooked at this stage.
03 -
Remove chicken from skillet and set aside. Add chopped onion and green bell pepper to the skillet, sautéing for 5 minutes until softened, scraping up browned bits for flavor.
04 -
In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in uncooked rice until evenly blended.
05 -
Evenly layer the sautéed onions and bell peppers in a baking dish. Place the seared chicken breasts on top, then pour the soup and rice mixture over the chicken, ensuring rice is fully submerged.
06 -
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 60 minutes, until rice is tender and chicken is thoroughly cooked.
07 -
Allow the dish to rest for 5 minutes after baking to let flavors meld. Serve warm.
# Helpful Notes:
01 -
For enhanced flavor, add a bay leaf to the sauce mixture or fresh herbs like thyme or rosemary before baking.