FAST and EASY Smothered Chicken and Rice Recipe for Busy Nights

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are lower in fat, while bone-in pieces add flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can reduce sodium and calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

Season boneless chicken breast with salt, black pepper, paprika, and garlic powder; mix well.

Heat olive oil in a large skillet until hot.

Add seasoned chicken to the skillet and sear for about 2 to 3 minutes per side until browned; remove chicken and set aside.

Add more olive oil to the skillet, then add chopped onions and bell peppers; sauté for 5 minutes, scraping up brown bits from the bottom.

After 4 minutes, add chopped garlic and sauté for an additional minute.

Turn off the heat and remove the skillet from the burner; set aside.

In a large mixing bowl, combine cream of chicken soup and cream of onion soup with chicken broth; mix well.

Add uncooked rice to the soup mixture and blend until combined.

Spray a baking dish lightly with cooking spray; add sautéed vegetables to the bottom of the dish and spread evenly.

Place the seared chicken on top of the vegetables, pouring any juices over the chicken.

Pour the soup and rice mixture over the chicken evenly.

Cover the baking dish tightly with aluminum foil and bake in the oven for 60 minutes until the rice is tender and chicken is cooked through.

Remove the foil and taste the rice to check for doneness; let the dish rest for 5 to 10 minutes before serving.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens