Description
A comforting and flavorful smothered chicken and rice dish featuring seasoned chicken breasts seared to perfection, simmered with aromatic vegetables, cream of chicken soup, and basmati rice for a creamy, hearty meal perfect for family dinners.
Ingredients
Units
Scale
Chicken
- 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 (enough to coat chicken well)
- 1 tbsp olive oil
- 2 tbsp salted butter, divided
Vegetables & Aromatics
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 rib of celery, diced
- 7-8 garlic cloves, minced
Liquids & Base
- 1.5 cups water
- 1 tsp Knorr Chicken Flavored Bouillon (or substitute with 1.5 cups chicken broth)
- 10.5 oz can of cream of chicken soup
Grains
- 1 cup rinsed basmati rice (substitute jasmine rice with added liquid and longer cook time)
Seasoning
- Salt and pepper to taste
Instructions
- Season the chicken: Slice the chicken breasts in half lengthwise and season both sides generously with garlic powder, onion powder, smoked paprika, Kinder’s Buttery Poultry Blend, and Slap Ya Mama Cajun Seasoning, making sure the chicken is well coated.
- Sear the chicken: Heat olive oil and 1 tablespoon of butter in a deep skillet over medium heat. Sear the chicken for 4 to 5 minutes per side until cooked through and nicely browned. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Melt the remaining 1 tablespoon of butter in the same skillet. Add diced onion, green bell pepper, and celery, and sauté for 5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Prepare the sauce: Stir in the chicken bouillon and water, scraping the bottom of the pan to loosen browned bits. Add the cream of chicken soup and stir until the mixture is smooth and well combined.
- Cook the rice: Add the rinsed basmati rice to the skillet. Bring the mixture to a boil, then cover the pan, reduce heat to low, and simmer for 15 minutes. Stir once halfway through cooking to prevent sticking.
- Combine chicken and rice: Shred or chop the cooked chicken into bite-sized pieces. Once the rice is tender and most of the liquid has been absorbed, return the chicken to the skillet and stir to incorporate evenly.
- Season and serve: Taste the dish and adjust salt and pepper as needed. Serve warm with your favorite side dishes for a comforting meal.
Notes
- For added heat, include a can of diced green chiles or chopped jalapeños while sautéing the vegetables.
- Add smoked sausage by slicing and sautéing it with the onion, pepper, and celery for a heartier dish.
- For a creamier texture, stir in a splash of heavy cream or a handful of cheese at the end of cooking.
- Mix in additional vegetables such as corn, peas, or spinach toward the end of cooking for more nutrition and color.
- Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of broth or water to maintain moisture.
- Prep ahead by cooking and shredding the chicken and chopping the vegetables to reduce cooking time on busy days.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
