Description
This Smothered Chicken and Rice recipe offers a flavorful, comforting one-pan meal featuring tender seared chicken breasts simmered with aromatic vegetables, creamy chicken soup, and basmati rice. Perfect for a hearty family dinner, it blends Cajun-inspired seasonings with creamy texture and savory depth.
Ingredients
Units
Scale
Chicken and Seasonings
- 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 (enough to coat chicken well)
- 1 tbsp olive oil
- 2 tbsp salted butter, divided
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
Liquids and Rice
- 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
- 1 cup rinsed basmati rice
- Salt and pepper to taste
Instructions
- Season the chicken: Slice the chicken breasts in half lengthwise and generously season both sides with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning, making sure each piece is well coated.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Sear the chicken for 4 to 5 minutes on each side until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, melt the remaining tablespoon of butter. Add the diced onion, green bell pepper, and celery, and cook for 5 minutes until softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Prepare the sauce: Stir in the Knorr chicken bouillon and water, scraping up any browned bits from the bottom of the skillet. Add the cream of chicken soup and mix until smooth and well combined.
- Cook the rice: Add the rinsed basmati rice to the skillet. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 15 minutes, stirring once halfway through to prevent sticking.
- Combine chicken and rice: Shred or chop the cooked chicken breasts. When the rice is tender and most liquid is absorbed, return the chicken to the pan and stir everything together.
- Final seasoning and serving: Taste the dish and season with salt and pepper if needed. Serve warm alongside your favorite side dishes for a comforting meal.
Notes
- For added heat, mix in a can of diced green chiles or chopped jalapeños.
- To make it meatier, slice and sauté smoked sausage with the vegetables.
- For a creamier texture, stir in a splash of heavy cream or a handful of cheese at the end of cooking.
- Additional veggies like corn, peas, or spinach can be stirred in at the end for extra nutrition and flavor.
- Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth or water to maintain moisture.
- Prepare ahead by cooking and shredding the chicken and chopping the vegetables to save time when ready to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg
