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Best Smothered Chicken and Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 183 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Best Smothered Chicken and Rice recipe features tender boneless chicken breasts baked atop a creamy, flavorful rice mixture with sautéed bell peppers and onions. The dish is seasoned with smoked paprika and garlic powder, then simmered in chicken broth and heavy cream for a comforting one-pan meal that’s perfect for a family dinner.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs)
  • Salt and pepper to taste
  • 1 tsp smoked paprika

Rice Mixture

  • 1 cup long grain rice
  • 2 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup bell peppers (chopped)
  • 1 cup onions (chopped)
  • 1 tsp garlic powder

Other

  • 2 tablespoons cooking oil (for sautéing)

Instructions

  1. Preheat oven and season chicken: Preheat your oven to 375°F (190°C). Rinse and pat dry the chicken breasts. Season them generously with salt, pepper, and smoked paprika on both sides.
  2. Sauté vegetables: Heat oil in a large skillet over medium heat. Add the chopped onions and bell peppers, sautéing until they become soft and fragrant, about 5 minutes.
  3. Add rice and broth: Stir the rice into the skillet, coating grains with the oil and vegetables. Pour in the chicken broth and bring the mixture to a boil over medium-high heat.
  4. Add cream and layer chicken: Reduce the heat to low and stir in the heavy cream along with garlic powder. Arrange the seasoned chicken breasts evenly on top of the rice mixture.
  5. Bake covered: Cover the skillet or transfer to an oven-safe dish and cover tightly with a lid or foil. Bake in the preheated oven for 25-30 minutes, until the chicken is cooked through and rice is tender.
  6. Serve: Remove from the oven, fluff the rice gently with a fork, and serve warm alongside the creamy smothered chicken.

Notes

  • Using low-sodium chicken broth helps control the salt level in the dish.
  • If you don’t have heavy cream, you can substitute with half-and-half for a lighter version, though the dish may be less rich.
  • Make sure the chicken breasts are of even thickness for even cooking.
  • You can add other vegetables like mushrooms or peas for extra flavor and texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or microwave.

Find it online: https://slsrecipes.com/best-smothered-chicken-and-rice-recipe/