Description
Grandma’s Smothered Chicken and Rice is a quintessential Southern comfort dish. Combining tender chicken, creamy rice, and bold seasonings, it’s a one-pan wonder that embodies the magic of Southern cooking. Perfect for cozy family dinners or gatherings, this dish is both heartwarming and easy to prepare.
Ingredients
Units
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- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice (uncooked)
- 1 cup chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- Optional: Fresh parsley or green onions for garnish
Instructions
- Preheat Oven: Set your oven to 350°F (175°C).
- Prepare the Chicken: Season the chicken breasts with paprika, garlic powder, salt, and pepper.
- Sear the Chicken: In a skillet, melt the butter over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
- Assemble Ingredients: In a 9×13-inch baking dish, layer the uncooked rice, chopped onion, and bell pepper. Top with the chicken breasts.
- Prepare the Sauce: In a bowl, mix the cream of chicken soup, cream of mushroom soup, and chicken broth until smooth. Pour the mixture over the chicken and rice, ensuring everything is covered.
- Bake: Cover the baking dish tightly with aluminum foil. Bake for 45-50 minutes or until the rice is tender and the chicken is cooked through.
- Rest and Serve: Remove the foil and let the dish rest for 5 minutes. Garnish with parsley or green onions if desired. Serve warm and enjoy!