Smothered Chicken and Rice
A comforting one-pan dish combining tender chicken, creamy mushroom soup, and perfectly cooked rice, making it a family-friendly meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Southern
- Diet: Gluten-Free
Ingredients
- 4 chicken thighs or breasts
- Salt and pepper to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 cup rice (preferably long-grain)
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can cream of mushroom soup
- Fresh parsley for garnish
Instructions
- Sauté the chicken in a large skillet with olive oil, seasoning with salt, pepper, and paprika, browning for about 5 minutes per side.
- Remove the chicken and set aside to redistribute juices.
- Cook the chopped onion, minced garlic, and chopped bell pepper in the same skillet for 3-4 minutes until soft.
- Add the rice and cook for 1-2 minutes.
- Combine the chicken broth and cream of mushroom soup with the rice mixture.
- Return the browned chicken to the skillet, nesting it in the rice mixture, then reduce heat, cover, and simmer for 25-30 minutes.
- Garnish with parsley before serving.
Notes
Consider adding frozen peas or corn for extra nutrition, or stir in shredded cheese at the end for a cheesy version.