Description
This Smothered Chicken and Rice recipe is a comforting, easy one-pot dinner featuring tender, seasoned chicken breasts cooked with aromatic vegetables, creamy soup, and fluffy basmati rice. It’s perfect for a quick and satisfying family meal ready in just 40 minutes.
Ingredients
Chicken and Seasoning
- 2 Boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
- Garlic Powder, Onion Powder, Smoked Paprika, Kinder’s Buttery Poultry Blend, Slap Ya Mama Cajun Seasoning (to taste)
- 1 tbsp Olive Oil
- 2 tbsp Salted Butter, divided
Vegetables
- 1 Yellow Onion, diced
- 1 Green Bell Pepper, diced
- 1 Rib of Celery, diced
- 7-8 Garlic Cloves, minced
Liquids and Soup
- 1.5 Cups Water
- 1 tsp Knorr Chicken Flavored Bouillon (or substitute with 1.5 cups chicken broth)
- 10.5 oz Can of Cream of Chicken Soup
Rice and Seasoning
- 1 Cup Rinsed Basmati Rice
- Salt and Pepper to taste (optional)
Instructions
- Prepare and Season Chicken: Slice the chicken breasts in half lengthwise to create thinner pieces. Generously season both sides with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning according to your taste preferences.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Once hot, add the chicken pieces and sear for 4 to 5 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: Melt the remaining 1 tablespoon of butter in the same skillet. Add diced onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Liquids and Soup: Stir in the Knorr chicken bouillon and water, scraping up any browned bits from the bottom of the skillet to deglaze. Add the cream of chicken soup and mix thoroughly until the mixture is smooth and well combined.
- Cook the Rice: Add the rinsed basmati rice to the skillet and stir to combine everything. Bring the mixture to a boil, then cover the skillet with a lid, reduce the heat to low, and let it simmer for 12 to 15 minutes. Stir the rice once halfway through the cooking time to prevent sticking.
- Combine Chicken and Rice: While the rice is cooking, shred or chop the seared chicken into bite-sized pieces. When the rice is tender and most of the liquid has been absorbed, return the chicken to the skillet and stir to combine. Taste the dish and adjust salt and pepper as needed.
- Serve: Serve the smothered chicken and rice warm, paired with your favorite side dishes for a complete, hearty meal.
Notes
- To save time, you can use pre-cooked rotisserie chicken instead of searing raw chicken.
- Substitute cream of mushroom soup if you prefer a different flavor.
- Rinsing basmati rice helps prevent it from becoming sticky or clumpy.
- This dish can be made gluten-free by using gluten-free cream of chicken soup and bouillon.
- Adjust seasoning levels to your preference; the Cajun seasoning adds a nice kick but is optional.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American Southern
