Description

This easy one-pot Smothered Chicken and Rice recipe features tender seared chicken breasts cooked with a creamy, flavorful blend of sautéed vegetables, spices, and rice. Perfect for a comforting weeknight dinner, this dish offers a balanced medley of protein and carbs simmered together to create a deliciously hearty and satisfying meal.

Ingredients

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Chicken and Seasoning

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 taste for coating)
1 tbsp Olive Oil
2 tbsp Salted Butter, divided in half

Vegetables

1 Yellow Onion, diced
1 Green Bell Pepper, diced
1 Rib of Celery, diced
7-8 Garlic Cloves, minced

Liquids and Seasoning

1.5 cups Water
1 tsp Knorr Chicken Flavored Bouillon (or 1.5 cups chicken broth as substitute)
10.5 oz Can of Cream of Chicken Soup

Grains

1 cup Rinsed Basmati Rice (or Jasmine rice with extra liquid and longer cooking time)

Optional Seasoning

Salt and Pepper to taste

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Instructions

Season the Chicken: Slice the chicken breasts in half lengthwise and generously coat both sides with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning.
Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Add the seasoned chicken and sear for 4–5 minutes per side until cooked through and golden brown. 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 and sauté for about 5 minutes until softened. Add the minced garlic and cook for one more minute until fragrant.
Make the Creamy Base: Stir in the Knorr chicken bouillon and water, scraping up any browned bits from the pan to enhance flavor. Mix in the cream of chicken soup until the mixture is smooth and well combined.
Add the Rice and Simmer: Stir in the rinsed basmati rice. Bring the mixture to a boil, then cover the skillet, reduce heat to low, and let it simmer for 12–15 minutes, stirring once halfway through cooking to prevent sticking and encourage even cooking.
Combine and Finish: Once the rice is tender and most of the liquid has been absorbed, shred or chop the cooked chicken. Return the chicken to the skillet and gently stir to combine everything. Taste and adjust seasoning with salt and pepper if needed.
Serve: Serve the smothered chicken and rice warm with your favorite side dishes for a hearty and comforting meal.

Notes

You can substitute the Knorr bouillon and water with 1.5 cups of chicken broth for extra flavor.
If using jasmine rice, add an extra 1/2 to 1 cup of liquid and increase the cooking time to 18–20 minutes.
Adjust seasoning to your preference, especially if using a salted bouillon or broth.
This recipe works best in a deep skillet or sauté pan with a lid to allow proper simmering.
For a lower-fat version, substitute butter with additional olive oil and use low-fat cream of chicken soup if available.
Use freshly minced garlic for best flavor.

Nutrition

Serving Size: 1 serving
Calories: 380 kcal
Sugar: 3 g
Sodium: 720 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 28 g
Cholesterol: 75 mg