Smothered Chicken and Rice
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 cup chicken broth
1/2 cup heavy cream
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 1/2 cups uncooked long-grain white rice
2 cups water or additional chicken broth
Fresh parsley (optional, for garnish)
Directions:
Prepare the Chicken:
Season the chicken breasts with paprika, garlic powder, onion powder, salt, and pepper.
Sear the Chicken:
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes per side, until golden brown but not fully cooked. Remove from the skillet and set aside.
Sauté Onion and Garlic:
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Make the Sauce:
Stir in the cream of chicken soup, chicken broth, and heavy cream. Bring the mixture to a simmer and cook for about 3-4 minutes until thickened.
Cook the Rice:
In a large baking dish, spread the uncooked rice evenly. Pour the water or chicken broth over the rice.
Combine Chicken and Sauce:
Place the seared chicken breasts on top of the rice. Pour the sauce from the skillet over the chicken and rice, making sure everything is evenly coated.
Bake:
Preheat the oven to 350°F (175°C). Cover the baking dish with foil and bake for 35-40 minutes or until the rice is tender and the chicken is fully cooked through.
Garnish and Serve:
Remove the dish from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve hot.
Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Kcal: Approx. 550 per serving | Servings: 4