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.
Ingredients
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4 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 onion, chopped
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1 green bell pepper, chopped
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1 can (10.75 oz) cream of chicken soup
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1 can (10.75 oz) cream of mushroom soup
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1 can (14 oz) chicken broth
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2 cups cooked white rice (or use uncooked if baking all-in-one)
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Salt and pepper, to taste
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Optional: paprika or garlic powder for seasoning
Instructions
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Preheat oven to 375°F (190°C) if baking.
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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.
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In the same skillet, sauté onions and bell pepper for 3–4 minutes until softened.
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Stir in both soups and chicken broth, mixing until well combined.
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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.
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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.
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Garnish with fresh parsley if desired and serve warm.
Notes
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Swap in brown rice or wild rice for a nuttier flavor and extra fiber.
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Add cheese in the last 10 minutes of baking for a creamy, cheesy version.
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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
