Description
A comforting and flavorful smothered chicken and rice dish that combines tender, seasoned chicken breasts with a creamy blend of sautéed vegetables, garlic, and chicken soup. Perfect for a hearty family meal, this recipe is easy to prepare and customizable with your favorite add-ins.
Ingredients
Units
Scale
Chicken
- 2 boneless, skinless chicken breasts (about 1 to 1.5 lbs), halved lengthwise
- Garlic powder, to coat chicken
- Onion powder, to coat chicken
- Smoked paprika, to coat chicken
- Kinder's Buttery Poultry Blend, to coat chicken
- Slap Ya Mama Cajun Seasoning, to coat chicken
- 1 tbsp olive oil
- 2 tbsp salted butter, divided in half
Vegetables and Soup Base
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
- 1.5 cups water
- 1 tsp Knorr chicken flavored bouillon
- 10.5 oz can of cream of chicken soup
- Salt and pepper, to taste
Rice
- 1 cup rinsed basmati rice
Instructions
- Season the Chicken: Slice chicken breasts in half lengthwise and generously coat both sides with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning to achieve a flavorful crust.
- 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 fully cooked through and browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Melt the remaining 1 tablespoon of butter in the same skillet. Add 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 to release its aroma.
- Create the Sauce: Stir in the Knorr chicken bouillon and water, scraping up any browned bits from the skillet to add depth of flavor. Mix in the cream of chicken soup until smooth and combined.
- Cook the Rice: Add the rinsed basmati rice to the skillet. Bring the mixture to a boil, then cover with a lid, reduce heat to low, and simmer gently for 15 minutes. Stir once halfway through the cooking to prevent sticking.
- Combine Chicken and Rice: Shred or chop the cooked chicken into bite-sized pieces. Once the rice is tender and most of the liquid is absorbed, return the chicken to the skillet and stir everything together until well combined.
- Season and Serve: Taste the dish and adjust salt and pepper as needed. Serve the smothered chicken and rice warm with your favorite side dishes.
Notes
- For added heat, include a can of diced green chiles or chopped jalapeños during the vegetable sauté step.
- To add a smoky sausage flavor, 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 color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to maintain moisture.
- You can prepare by cooking and shredding the chicken and chopping vegetables ahead of time to reduce cooking time when ready to make the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
