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Creamy Smothered Chicken and Rice

A comforting, one-pan dinner featuring seared chicken breasts nestled in a rich and creamy sauce with long-grain white rice.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American Comfort Food
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large boneless chicken breasts
  • 1 tbsp olive oil
  • 1 large onion chopped
  • 1 green bell pepper chopped
  • 10.5 oz cream of chicken soup 1 can
  • 10.5 oz cream of mushroom soup 1 can
  • 1.5 cups chicken broth
  • 1 cup long grain white rice uncooked
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large Skillet or Dutch Oven with tight-fitting lid
  • whisk

Method
 

  1. Season chicken with garlic powder, paprika, salt, and pepper.
  2. Sear chicken in olive oil in a large skillet for 3-4 minutes per side until golden. Remove and set aside.
  3. In the same pan, sauté onion and bell pepper for 3-5 minutes until softened.
  4. Stir in uncooked rice and toast for 1 minute.
  5. Add soups and broth; whisk until smooth and combined with rice and veggies. Bring to a simmer.
  6. Nestle chicken back into the pan, cover tightly, and reduce heat to low.
  7. Cook for 20-25 minutes until rice is tender and chicken reaches 165°F.
  8. Remove from heat and let sit, covered, for 5 minutes before serving.

Notes

Toast the rice for a minute before adding liquids to enhance flavor. Searing the chicken first is essential for a golden color and deeper taste. If the sauce is too thick after resting, stir in a splash of warm broth.