Smothered Chicken and Rice
Smothered Chicken and Rice is a Southern classic that blends tender, juicy chicken with rich gravy and perfectly cooked rice, offering a satisfying, hearty meal that’s perfect for any occasion. This comfort food favorite will fill your home with warmth and nostalgia.
Ingredients
- 4 boneless skinless chicken breasts (or chicken thighs for extra richness)
- 1 tablespoon olive oil
- 1 onion finely chopped
- 1 green bell pepper diced
- 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
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Optional: Add veggies like peas carrots, or collard greens for added nutrition
Instructions
- Season the chicken: Season chicken with salt, pepper, garlic powder, and paprika. Trim excess fat.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown. Remove and set aside.
- Make the gravy: In the same skillet, sauté onions and bell peppers until softened, about 5 minutes. In a bowl, mix together cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in uncooked rice.
- Assemble the dish: Layer sautéed onions and bell peppers in a baking dish, place browned chicken on top, then pour the soup and rice mixture evenly over the chicken. Cover with foil.
- Bake: Bake at 350°F (175°C) for 60 minutes, or until rice is tender and chicken is fully cooked.
Notes
- You can use bone-in chicken for added flavor and moisture.
- Customize your spices by adding thyme, cayenne, or rosemary.
- Add veggies like peas, carrots, or collard greens for extra nutrition.