Smothered Chicken and Rice is a comforting, one-dish meal that combines tender chicken breasts with flavorful rice, all enveloped in a creamy sauce made from cream of chicken and mushroom soups. Enhanced with sautéed onions and green bell peppers, this dish is perfect for family dinners or cozy gatherings.

Why You’ll Love This Recipe

One-Pan Convenience: Combines protein, vegetables, and starch in a single baking dish, simplifying preparation and cleanup.
Rich and Creamy Flavor: The blend of cream soups and chicken broth creates a luscious sauce that infuses the rice and chicken with savory goodness.
Customizable: Easily adaptable with additional spices or vegetables to suit personal tastes.
Make-Ahead Friendly: Can be assembled in advance and baked when ready, making it ideal for busy schedules.Naomi\’s Recipes

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts
1 tablespoon 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
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon paprikaLog in or sign up to viewNaomi\’s Recipes+1grandmarecipesflash.com+1

Directions

Preheat the Oven:
- Set your oven to 350°F (175°C).
Season and Sear the Chicken:
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- In a large skillet over medium-high heat, heat the olive oil.
- Add the chicken breasts and sear until browned on both sides, about 2–3 minutes per side.
- Remove the chicken and set aside.Naomi\’s Recipes
Sauté the Vegetables:
- In the same skillet, add the chopped onion and green bell pepper.
- Sauté until the vegetables are softened, approximately 5 minutes.Naomi\’s Recipes
Prepare the Sauce:
- In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, and chicken broth.
- Stir in the uncooked rice until well mixed.Log in or sign up to view+3Naomi\’s Recipes+3grandmarecipesflash.com+3Naomi\’s Recipes+2Log in or sign up to view+2grandmarecipesflash.com+2
Assemble the Dish:
- In a greased 9×13-inch baking dish, spread the sautéed onions and bell peppers evenly.
- Place the seared chicken breasts on top of the vegetables.
- Pour the soup and rice mixture over the chicken, ensuring the rice is evenly distributed.Naomi\’s Recipes+1grandmarecipesflash.com+1
Bake:
- Cover the baking dish tightly with aluminum foil.
- Bake in the preheated oven for 60 minutes, or until the rice is tender and the chicken is cooked through.
Serve:
- Remove from the oven and let the dish rest for 5 minutes before serving.

Servings and Timing

Servings: 4–6
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

Cheesy Addition: Sprinkle shredded cheddar or mozzarella cheese on top during the last 10 minutes of baking for a cheesy crust.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the soup mixture for added heat.
Herbaceous Flavor: Incorporate herbs like thyme or rosemary into the sauce for an aromatic twist.
Vegetable Mix: Include additional vegetables such as mushrooms or peas for extra nutrition and flavor.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions on high for 2–3 minutes.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and may offer a juicier texture.

Is it necessary to cook the rice before adding it to the dish?

No, the rice cooks in the oven as it absorbs the liquid from the soup and broth mixture.

Can I prepare this dish ahead of time?

Absolutely. Assemble the dish, cover, and refrigerate for up to 24 hours before baking.

Smothered Chicken and Rice

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Author: Olivia
Total Time: 0 hours
Yield: 4-6 servings

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Description

Smothered Chicken and Rice is a creamy, comforting dish made with tender chicken breasts simmered in a savory blend of cream soups, vegetables, and broth, then served over fluffy rice. This easy one-pot meal is perfect for family dinners and delivers cozy Southern-style flavors in every bite.

Instructions

Preheat oven to 375°F (190°C) if baking.
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and sear for 3–4 minutes per side until golden. Remove and set aside.
In the same skillet, sauté onions and bell pepper for 3–4 minutes until softened.
Stir in both soups and chicken broth, mixing until well combined.
Option A – Stovetop Version: Return chicken to the skillet, cover, and simmer on low heat for 25–30 minutes, or until chicken is cooked through. Serve over cooked rice.
Option B – Baked Version: Spread uncooked rice into a greased 9×13-inch baking dish. Pour the soup mixture over the rice, nestle the chicken breasts on top, and cover with foil. Bake for 45–55 minutes, or until rice is tender and chicken is fully cooked.
Garnish with fresh parsley if desired and serve warm.

Notes

Swap in brown rice or wild rice for a nuttier flavor and extra fiber.
Add cheese in the last 10 minutes of baking for a creamy, cheesy version.
This dish stores well for meal prep and reheats beautifully.

Prep Time: 10 minutes
Cook Time: 30–50 minutes
Category: Main Course
Method: Stovetop
Cuisine: American