Introduction
Welcome to a dish that perfectly marries simplicity with comfort: Easy Creamy Smothered Chicken and Rice. This meal is designed to wrap you in warmth, with tender chicken nestled on a bed of fluffy rice, all enveloped in a rich, creamy sauce. Ideal for busy weeknights or a cozy family gathering, this recipe delivers on flavor and ease of preparation. Let’s dive into the ingredients and see how you can whip this up in no time!
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup uncooked long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (14.5 oz) chicken broth
- 1 cup milk
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to 375°F (190°C), filling your kitchen with warmth as it comes to temperature.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, allowing them to cook until the onion turns translucent and fragrant.
- Season the chicken breasts generously with garlic powder, onion powder, paprika, salt, and pepper. Add the seasoned chicken to the skillet and sear for about 5 minutes on each side, until they are beautifully golden brown.
- In a large mixing bowl, combine the cream of chicken soup, chicken broth, and milk. Stir until the mixture is smooth and well blended, promising a creamy delight.
- In a 9×13 inch baking dish, spread the uncooked rice evenly across the bottom. Pour the creamy soup mixture over the rice, ensuring every grain is coated.
- Gently place the seared chicken breasts on top of the rice and soup mixture, nestling them in as if they’re settling in for a cozy meal.
- Cover the dish with aluminum foil, sealing in all the delicious flavors, and bake in the preheated oven for 45 minutes.
- After 45 minutes, carefully remove the foil and bake for an additional 15 minutes. This will give the chicken a lovely roasted finish and ensure the rice is perfectly tender.
- Once cooked through, garnish your dish with freshly chopped parsley before serving, adding a burst of color and freshness.
Notes or Tips
- Feel free to add your favorite vegetables, such as frozen peas or diced carrots, during the last 15 minutes of baking for added nutrition and flavor.
- If you prefer, you can substitute the cream of chicken soup with cream of mushroom for a different twist!
- This dish can be made ahead of time and stored in the fridge for up to 2 days—just reheat in the oven before serving.
Cooking Techniques
This recipe utilizes a combination of sautéing and baking for a one-pan meal you’ll love. Searing the chicken first helps develop flavor while keeping it juicy, and baking allows the rice to absorb all those delightful creamy flavors. Don’t skip the searing step; it’s what makes this dish stand out!
FAQ
Can I use brown rice instead of white? Absolutely! Just keep in mind that brown rice requires a longer cooking time and more liquid, so adjust accordingly.
What can I serve with this dish? This creamy chicken and rice is a complete meal on its own, but a side salad or some steamed broccoli would pair nicely for a wholesome dinner.
Can I freeze leftovers? Yes, it freezes well! Make sure to store in an airtight container, and it should be good for up to 3 months. Reheat in the oven or microwave.
Conclusion
Easy Creamy Smothered Chicken and Rice is more than just a meal; it’s a hug in a dish that brings comfort and joy to your table. Whether it’s a busy weeknight or a cozy gathering, this recipe is sure to delight your family and friends. So, gather your ingredients, and let’s create something delicious together!