Description
Smothered Chicken and Rice is a comforting one-pan meal featuring tender, seasoned chicken breasts seared to perfection and simmered with aromatic vegetables, creamy soup, and fragrant basmati rice. This hearty dish is easy to prepare, combining bold Cajun spices and rich flavors into a satisfying family-friendly dinner.
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 (to generously coat the 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 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 (substitute with jasmine rice and adjust liquid and cooking time accordingly)
- Salt and Pepper to taste
Instructions
- Prepare 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 to ensure full flavor coverage.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Sear the seasoned chicken breasts for 4 to 5 minutes per side until fully cooked through and nicely 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; sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute to release its aroma.
- Add Liquids and Soup: Stir in the Knorr chicken bouillon and water, scraping the bottom of the skillet to loosen browned bits for added flavor. Incorporate the cream of chicken soup, stirring until the mixture is smooth and well combined.
- Cook the Rice: Add the rinsed basmati rice to the skillet. Bring the mixture to a boil, then cover the skillet with a lid, reduce the heat to low, and let it simmer gently for 12 to 15 minutes. Stir once halfway through cooking to prevent sticking and ensure even cooking.
- Combine Chicken with Rice: While the rice is cooking, shred or chop the seared chicken into bite-sized pieces. Once the rice is tender and most of the liquid has been absorbed, return the shredded chicken to the skillet and stir thoroughly to combine all the ingredients evenly.
- Season and Serve: Taste the dish and add salt and pepper as needed. Serve warm alongside your preferred side dishes for a complete meal.
Notes
- Variations & Add-Ins: For added heat, include a can of diced green chiles or chopped jalapeños. To add extra protein and 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. Additional vegetables like corn, peas, or spinach can be stirred in at the last moment for more nutrition and color.
- Storage & Meal Prep Tips: Store leftovers in an airtight container 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 the vegetables in advance to speed up meal assembly.
