Description
A hearty and flavorful smothered chicken and rice dish featuring seasoned, seared chicken breasts simmered with aromatic vegetables and creamy chicken soup for a comforting one-pan meal.
Ingredients
Units
Scale
Chicken
- 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 coat chicken)
- 1 tbsp olive oil
- 2 tbsp salted butter, divided in half
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
Liquids and Broth
- 1.5 cups water
- 1 tsp Knorr chicken flavored bouillon
- 10.5 oz can of cream of chicken soup
Rice
- 1 cup rinsed basmati rice
Seasoning
- Salt and pepper to taste
Instructions
- Season Chicken: Slice chicken breasts in half lengthwise and season both sides generously with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning to coat well.
- Sear Chicken: Heat olive oil and 1 tbsp salted butter in a deep skillet over medium heat. Sear the chicken for 4–5 minutes per side until cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: Melt the remaining 1 tbsp butter in the same skillet. Add diced onion, green bell pepper, and celery; sauté for 5 minutes until softened. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Soup: Stir in the chicken bouillon and water, scraping up any browned bits from the skillet. Then add the cream of chicken soup and mix thoroughly until smooth.
- Cook Rice: Add the rinsed basmati rice to the skillet mixture. Bring to a boil, then cover the skillet, reduce heat to low, and simmer for 15 minutes, stirring once halfway through cooking.
- Combine Chicken and Rice: Shred or chop the cooked chicken while the rice cooks. Once the rice is tender and most liquid is absorbed, return the chicken to the skillet and stir to combine.
- Season and Serve: Taste the dish and season with salt and pepper as needed. Serve warm with your favorite side dishes.
Notes
- For more heat, add a can of diced green chiles or chopped jalapeños during the vegetable sauté step.
- For a meatier version, slice and sauté smoked sausage with the vegetables.
- Add creaminess by stirring in a splash of heavy cream or a handful of cheese at the end of cooking.
- Incorporate additional veggies like corn, peas, or spinach by stirring them in at the end.
- Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water to maintain moisture.
- For quicker preparation, cook and shred the chicken and chop the veggies in advance.
- If substituting jasmine rice, add 1/2 to 1 cup more liquid and increase cooking time to 20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
